Italian Wine Club - February 2021 Allocations
One of each:
Olianas Vermentino di Sardegna - (Organic, Natural practices)
Olianas Cannonau - (Organic, Natural practices)
Olianas Vermentino di Sardegna
While Vermentino has made a name for itself in other parts of Italy (where it's also called Pigato and Favorita), in France (where it is called Rolle), and in California; it's in Sardinia where the grape really shines!
Sardinia’s wines have little in common with those produced in the rest of Italy. The island’s remote Mediterranean location, as well as the historic influence from other cultures, gives the wines a unique character that might be considered to have more in common with Spanish than Italian wines.
About 20% of the grapes are harvested slightly earlier and fermented on the skins, partly in stainless steel and partly in amphora, without inoculating according to biodynamic procedures. The must is then used as a “pied de cuve” to activate spontaneous fermentation. The remaining amount of grapes, after destemming and soft pressing are fermented in stainless steel. 70% of the wine ages in stainless steel “sur lie”, 30% in large used oak tonneaux, for five to six months. After blending, the wine is naturally clarified with bentonite and lightly filtered with cartridges before bottling. Native yeast, low sulfur addition.