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Dolianova | VIGNE SARDE PDF Print E-mail



Montesicci Bianco IGT

COLOUR: pale yellow with a green glint. FRAGRANCE: to the nose it offers an ample and rich fruity bouquet together with fresh and spicy notes. FLAVOUR: full and balanced in the mouth, it expresses aromatic freshness together with the supple fragrance of fruit. GRAPE VARIETIES: Vermentino 75%, Malvasia 15%, Nasco 10%.
AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate.
PRODUCTION: Cold, static decanting of must following stemming and soft pressing; yeasting with selected yeasts, fermentation at a controlled temperature of 12° C for a period of 18 days, followed by maturation on its own noble lees.
PAIRINGS: Appetizers, also seafood appetizers, shellfish and delicate first dishes. SERVING TEMP. 10–12°C





Terresicci Rosso IGT

COLOUR: intense ruby red with mauve glint, tending towards amaranth with ageing. FRAGRANCE: to the nose it is intense, persistent. There are hints of raspberries and cherries. Then follow fine spicy notes of cinnamon. FLAVOUR: to the palate it is round, solar; velvety tannins accompany an exuberant and generous structure. Harmonious finale.
GRAPE VARIETIES: 100% Barbera Sarda.
AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate.
PRODUCTION: Stemming followed by 12 days on the skins at 28° C; after devatting, maturation for 12 months in oak casks, three quarters Allier oak and one quarter American oak.
PAIRINGS: It is an ideal wine for red meats, fur game and ripe cheeses.
SERVING TEMP. 18–22°C





Naeli Vermentino DOC

COLOUR: Straw yellow with light green tinges. FRAGRANCE: Intense, fresh, fruity, notes of green apple and pineapple. FLAVOUR: Dry, lingering, mellow, with a pleasant slightly bitter note.
GRAPE VARIETIES: Vermentino 100%.
AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate.
PRODUCTION: The grapes are protected from maderization from the time of picking, so as to preserve their primary aromas. Cold static settling of the must, followed by start of fermentation with selected yeasts. Fermentation temperature 12°C. After a short development with its noble lees, the wine is bottled early, to preserve all its freshness.
PAIRINGS: Seafood starters, shellfish, grilled and stewed fish.
SERVING TEMP. 10–12°C





Sibiola Rosè IGT

COLOUR: Bright rosé with purple tinges. FRAGRANCE: Intense, fresh, fruity, notes of cherry. FLAVOUR: Pronounced fruit, with a light but lingering vinous note, very sapid, mellow.
GRAPE VARIETIES: Cannonau 40%, Sangiovese 30%, Montepulciano 30%.
AREA: the Sibiola geographical area, in the countryside around Serdiana, with medium caked limestone soils of medium-altitude hills, sub-arid climate.
PRODUCTION: Short skin contact maceration, followed by must separation and fermentation with selected yeasts. Fermentation temperature is 14 °C, for two weeks. Subsequently, the wine is left in contact with its noble lees for about a month. PAIRINGS: Light turf starters, risottos, stewed or grilled white meats.  SERVING TEMP. 12–14°C





Falconaro Rosso IGT

COLOUR: Deep ruby red, garnet tinges with aging. FRAGRANCE: Intense and supple, with hints of forest fruits well blended with the vanilla note produced by the barrique. FLAVOUR: Warm, velvety, intense and with a long finish. GRAPE VARIETIES: Cannonau 40%, Montepulciano 30%, Carignano 30%. AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate. PRODUCTION: The grapes selected for producing this wine come from vineyards yielding 60/80 quintals/hectare. Vinification includes stemming and crushing, followed by maceration for at least a week at a temperature of 28°C. After drawing off, the wine is transferred to barriques where malolactic fermentation is started immediately. Finally, it matures for 12 months. PAIRINGS: Ideal with roasts, game and strong, tangy cheeses.  SERVING TEMP. 18–20°C





Blasio Cannonau DOC

2 Glasses from the Gambero Rosso Wines of Italy Guide 2011
COLOUR: amaranth red with ruby glint, tending towards orange with ageing. FRAGRANCE: intense and persistent, vinous, with the scent of berries. FLAVOUR: to the palate it is full and round; supple tannins accompany the good structure of the wine. GRAPE VARIETIES: Cannonau 100%  AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate.  PRODUCTION: Stemming followed by ten days on the skins at 27° C (80° F); following devatting, the wine matures for twelve months in medium-sized oak casks. The wine can be placed on sale only two years later, starting from the 1st of December after the grape harvest.
PAIRINGS: Roasted red meats, game and spicy cheeses.  SERVING TEMP. 18–20°C   VOL: 13,5%





Cantos Novello IGT

COLOUR: bright ruby red with purple tinges. FRAGRANCE: intense, fresh and fruity, with hints of strawberry and forest berries. FLAVOUR: markedly fruity, stylish and harmonious. GRAPE VARIETIES: Cannonau, Sangiovese, Montepulciano and Barbera Sarda. AREA: The Parteolla area, with medium mixture Miocenic soils, medium-height hilly locations, dry climate. PRODUCTION: The grapes are carefully selected in the vineyard and transported to the winery exclusively in wooden crates. They are placed whole in the macerators and undergo carbonic maceration for about two weeks. After  the grapes are extracted, stemmed and crushed, then yeasts are added to complete fermentation. After the wine obtained from carbonic maceration is blended with wine obtained from traditional wine-making in the ratio of 45% macerated to 55% traditional. PAIRINGS: Ideal for serving with autumn dishes.   TEMP. 12–14°C



 

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