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Dolianova | SPUMANTI & SPARKLINGS PDF Print E-mail



Caralis Chardonnay Brut

COLOUR: pale straw yellow with green tinges. FRAGRANCE: stylish, intense, with fruity notes. FLAVOUR: lively, medium body and pleasant flowery freshness. GRAPES: 100% Chardonnay
AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate.
PRODUCTION: The fresh grape must is immediately cooled and separated from its dregs by means of static settling; it then undergoes first fermentation by means of selected yeasts. Duration of fermentation: about two weeks at a temperature of 12°C. At the end of the fermentation period, the base wine is immediately filtered and undergoes secondary fermentation in autoclave.
PAIRINGS: Perfect as an aperitif. SERVING TEMP. 6–8°C





Scaleri Malvasia Demi Sec

COLOUR: straw yellow interspersed with pleasant green tinges, which are evident thanks to the fine, persistent perlage. FRAGRANCE: typical of the variety, with hints of yellow pulp fruits. FLAVOUR: lively in the mouth, with a nice balance of acidity and sugar. Distinctive, slightly bitter finish.
GRAPES: 100% Sardinian Malvasia.
AREA: The entire Parteolla region and surrounding areas, with medium caked limestone soils of medium-altitude hills, sub-arid climate.
PRODUCTION: The fresh grape must is immediately cooled and separated from the dregs by means of static settling; it then undergoes fermentation in autoclave.
PAIRINGS: Excellent to round off a meal and with dry desserts.
SERVING TEMP. 8–10°C





Dolì Sparkling IGT

COLOUR: pale straw yellow with light green tinges. FRAGRANCE: intense, fresh and fruity, with white flowers and slight notes of almond. FLAVOUR: lively, supple and fruity, with a persistent note of freshness.
GRAPES: Nuragus 75% - Vermentino 25%.  AREA: The Parteolla area, with medium mixture Miocenic soils, medium-height hilly locations, dry climate.
PRODUCTION: The fresh grape must is immediately cooled and separated from its dregs by means of static settling; it then undergoes first fermentation by means of selected yeasts. Duration of fermentation: about two weeks at a temperature of 14° C. At the end of the fermentation, the base wine is immediately filtered and undergoes secondary fermentation in autoclave for about 45 days.  PAIRINGS: Perfect as an aperitif and with seafood and shellfish starters.  SERVING TEMP. 8–10°C



 

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