Soil and Terrain
Hilly land, with an elevation of about 250 m above sea level. Calcareous soils, with the vineyards alternating with olive groves and Mediterranean maquis.
The carefully harvested and sorted grapes are destemmed then undergo cold maceration to optimize expression of the variety’s aromas. The grapes are then softly pressed to obtain the free-run must which ferments at controlled temperature for approximately 15 days. The wine so obtain matures for about 5 months in steel vats and is then bottled.
Straw yellow color with light green tinges. The nose is marked by intense scents. Complex bouquet: fruity with exotic notes, flowery with fresh hints of white flowers and broom blossoms, plus intense scents of Mediterranean maquis. In the mouth, it is rich and round. Nice fresh feel produced by the good acidity and flavor.
Excellent as an aperitif or coupled with seafood entrées, traditional pasta or rice dishes, poultry and salted cod, fried or with green sauce.
‘MATTARIGA’ VERMENTINO DI SARDEGNA DOC
I love Vermentino, and I’ve been importing Vermentino from the north-east corner of the island of Sardinia, the area known as the Gallura, for ages. But I just tasted a Vermentino from another part of Sardinia, near Sassari, that I like just as much. The soil is very different, limestone-rich rather than granitic, and the range of flavor is different, but both are delicious.
Pale yellow in color, this 100% Vermentino shows aromas and flavors of lemon-peel, flowers and ‘macchia,’ the smell of the wild herbs that surround the limestone-rich vineyards. Fresh acidity makes this a very versatile food wine (a natural choice with seafood), and I love it as a dry aperitif too.