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Dolianova | "SAN PANTALEO" LINE PDF Print E-mail



Perlas Nuragus di Cagliari DOC

COLOUR: straw-coloured with greenish glint. FRAGRANCE: fresh and pleasantly fruity. FLAVOUR: delicate, with a pleasant acidulous expression.
GRAPE VARIETIES: Nuragus 100%
AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate.
PRODUCTION: Following static decanting of the must obtained in the first pressing, fermentation is started by yeasting with selected yeasts. Fermentation temperature: 15° C. On completion of fermentation the wine is left in contact with its own fine lees for a period of about two months. The wine is bottled quickly to maintain intact its characteristics of freshness.
PAIRINGS: Shellfish, fine fish, appetizers and first courses without strong seasoning. SERVING TEMP. 10–12°C





Prendas Vermentino DOC

COLOUR: light straw-coloured with greenish glint. FRAGRANCE: intense, fresh and fruity, with a hint of apples. FLAVOUR: intense and persistent, acidulous, with a delicate bitterish vein.
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: Following a short period of maturation in contact with its own noble lees, the wine is bottled quickly to keep intact its characteristics of freshness. The wine that is not bottled immediately is stored in stainless steel tanks at a temperature of not more than 15° C
PAIRINGS: Seafood appetizers, grilled and stewed fish dishes.
SERVING TEMP. 10–12°C





Arenada Monica Sardegna DOC

COLOUR: ruby red with mauve glint, tending towards amaranth with ageing. FRAGRANCE: intense and persistent, vinous, with the scent of raspberries and cherries. FLAVOUR: warm, properly tannic, persistent, with a delicate herbaceous vein. GRAPE VARIETIES: Monica 85%, Montepulciano 10%, Barbera Sarda 5%
AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate.
PRODUCTION: Following stemming, the grapes undergo one week on the skins at 28° C (81° F) with three pumpings-over per day so as to extract all phenolic components. After devatting, the wine matures in vitrified cement vats until the time of bottling, which by specification cannot be done until the 1st of April following harvesting. PAIRINGS: Pastas, risottos, lean meats and semi-seasoned cheeses.  SERVING TEMP. 16–18°C





Anzenas Cannonau DOC

2 Glasses from the Gambero Rosso Wines of Italy Guide 2011
COLOUR: intense ruby red, with an orange glint as it ages. FRAGRANCE: intense and persistent, ethereal, vinous, with the scent of woodland berries. FLAVOUR: warm and enveloping, good body, properly tannic. GRAPE VARIETIES: Cannonau 90%, Montepulciano 5%, Carignano 5%  AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate.  PRODUCTION: Following stemming, the grapes are left to ferment in contact with the skins for a period of seven days. After devatting, Cannonau di Sardegna DOC matures in vitrified cement vats. It is placed on sale not before the 1st of April following harvesting.  PAIRINGS: Ideal with roasts, game and sharp, pungent cheeses. SERVING TEMP. 18–20°C



 

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