Winery Tenute AiniIncontru Vermentino di Gallura Superiore
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Incontru Vermentino di Gallura Superiore of the Winery Tenute Aini is in the top 5 of wines of Vermentino di Gallura.
Taste structure of the Incontru Vermentino di Gallura Superiore from the Winery Tenute Aini
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Incontru Vermentino di Gallura Superiore of Winery Tenute Aini in the region of Sardaigne is a powerful.
Wine flavors and olphactive analysis
On the nose the Incontru Vermentino di Gallura Superiore of Winery Tenute Aini in the region of Sardaigne often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Incontru Vermentino di Gallura Superiore
Pairings that work perfectly with Incontru Vermentino di Gallura Superiore
Original food and wine pairings with Incontru Vermentino di Gallura Superiore
The Incontru Vermentino di Gallura Superiore of Winery Tenute Aini matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chicken chop suey, cream and tuna quiche or verrine of beetroot and lump roe.
Details and technical informations about Winery Tenute Aini's Incontru Vermentino di Gallura Superiore.
Discover the grape variety: Vermentino
The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.
Last vintages of this wine
The best vintages of Incontru Vermentino di Gallura Superiore from Winery Tenute Aini are 2014, 2019, 2018, 2015 and 2017.
Informations about the Winery Tenute Aini
The Winery Tenute Aini is one of of the world's greatest estates. It offers 2 wines for sale in the of Vermentino di Gallura to come and discover on site or to buy online.
The wine region of Vermentino di Gallura
The wine region of Vermentino di Gallura is located in the region of Sardaigne of Italy. Wineries and vineyards like the Domaine Depperu or the Domaine Vigneti Zanatta produce mainly wines white, sparkling and sweet. The most planted grape varieties in the region of Vermentino di Gallura are Vermentino, they are then used in wines in blends or as a single variety. On the nose of Vermentino di Gallura often reveals types of flavors of citrus, floral or white peach and sometimes also flavors of stone, almonds or cheese.
The wine region of Sardaigne
Sardinia, located 240 km off the west coast of mainland Italy, is the second largest island in the Mediterranean. With an area of about 9,300 square miles, it is almost three times the Size of Corsica, its immediate neighbor to the North, and only slightly smaller than the other major Italian island, Sicily. The island, called Sardegna by its Italian-speaking inhabitants, has belonged to various empires and kingdoms over the centuries. This is reflected in its place names, architecture, languages and dialects, and its unique portfolio of wine grapes.
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Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
