Rafia, Vermentino di Sardegna DOC
* If there is no more wine in stock from this vintage, we will send the wine of the following year.
Colour: straw yellow with golden reflections
Nose: intense with floral notes that give way to hints of fruits, orange peel and lemon, with a slightly spicy finish
Flavour: savouy, with a delicate sweetness on entry, with volume in the centre of the mouth and a long, persitent finish.
Serving suggestions: young cheeses, grilled fish, white meat
Drinking temperature: 12-15°C
Contains sulphitess
Vermentino Ràfia is produced on calcareous hills well exposed to the sun and blown by the sea breeze, rich in precious elements to give the wine the salinity and juiciness so typical of the Alghero area. The vines bear only a few grapes, but they are of great quality.
The crates with the grapes are cooled in cold storage at temperatures close to zero degrees to allow full extraction of the aromas during pressing. After 6 hours, the must enters the steel vat and, after a natural sedimentation of the product, fermentation begins at a controlled temperature of about 13 degrees. At this temperature, the must develops its full aromatic and flavour potential. After a few days, the Rafia continues its fermentation in 500lt oak barrels and remains there for about 10 days, after which it goes into steel barrels for about a year. During this phase, the batonage (manual stirring) of the yeast determines the character and changes the taste perception. The wine gains body, volume, longevity and character. The maturation is completed by about 4 months of ageing in the bottle.
Colour: straw yellow with golden reflections
Nose: intense with floral notes that give way to hints of fruits, orange peel and lemon, with a slightly spicy finish
Flavour: savouy, with a delicate sweetness on entry, with volume in the centre of the mouth and a long, persitent finish.
Serving suggestions: young cheeses, grilled fish, white meat
Drinking temperature: 12-15°C
Contains sulphitess
Vermentino Ràfia is produced on calcareous hills well exposed to the sun and blown by the sea breeze, rich in precious elements to give the wine the salinity and juiciness so typical of the Alghero area. The vines bear only a few grapes, but they are of great quality.
The crates with the grapes are cooled in cold storage at temperatures close to zero degrees to allow full extraction of the aromas during pressing. After 6 hours, the must enters the steel vat and, after a natural sedimentation of the product, fermentation begins at a controlled temperature of about 13 degrees. At this temperature, the must develops its full aromatic and flavour potential. After a few days, the Rafia continues its fermentation in 500lt oak barrels and remains there for about 10 days, after which it goes into steel barrels for about a year. During this phase, the batonage (manual stirring) of the yeast determines the character and changes the taste perception. The wine gains body, volume, longevity and character. The maturation is completed by about 4 months of ageing in the bottle.
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