Tziu Martine Vermentino di Sardegna DOC - 2023
Technical Sheet
This Vermentino is made from 100% Vermentino grapes, with vines that are around 25 years old. The vineyard sits at 120 meters above sea level, with soil that's well-drained due to weathered granite.
The grapes are hand-harvested in early September, carefully collected in boxes. After a night in a cold store, they're destemmed, and the pressed grapes go straight into steel tanks. Fermentation kicks off with indigenous yeasts, with the juice staying on the skins for 48 hours. After separating the skins, the fermentation continues at 20°C until all sugars are consumed.
Once fermentation is done, the wine stays in steel tanks on the fine lees through the winter, enhancing its texture and depth. It's then clarified and bottled in the spring.
This Vermentino delivers a fresh, slightly salty taste, with clear citrus and fruit notes, thanks to the careful use of indigenous yeasts and brief skin contact.
Technical Sheet
This Vermentino is made from 100% Vermentino grapes, with vines that are around 25 years old. The vineyard sits at 120 meters above sea level, with soil that's well-drained due to weathered granite.
The grapes are hand-harvested in early September, carefully collected in boxes. After a night in a cold store, they're destemmed, and the pressed grapes go straight into steel tanks. Fermentation kicks off with indigenous yeasts, with the juice staying on the skins for 48 hours. After separating the skins, the fermentation continues at 20°C until all sugars are consumed.
Once fermentation is done, the wine stays in steel tanks on the fine lees through the winter, enhancing its texture and depth. It's then clarified and bottled in the spring.
This Vermentino delivers a fresh, slightly salty taste, with clear citrus and fruit notes, thanks to the careful use of indigenous yeasts and brief skin contact.
Technical Sheet
This Vermentino is made from 100% Vermentino grapes, with vines that are around 25 years old. The vineyard sits at 120 meters above sea level, with soil that's well-drained due to weathered granite.
The grapes are hand-harvested in early September, carefully collected in boxes. After a night in a cold store, they're destemmed, and the pressed grapes go straight into steel tanks. Fermentation kicks off with indigenous yeasts, with the juice staying on the skins for 48 hours. After separating the skins, the fermentation continues at 20°C until all sugars are consumed.
Once fermentation is done, the wine stays in steel tanks on the fine lees through the winter, enhancing its texture and depth. It's then clarified and bottled in the spring.
This Vermentino delivers a fresh, slightly salty taste, with clear citrus and fruit notes, thanks to the careful use of indigenous yeasts and brief skin contact.
