Minnammentu Isola dei Nuraghi IGT - Li Duni primi piatti complessi Use of indigenous yeasts in

Use of indigenous yeasts in fermentation

the Gitton vineyard now extends over 33 hectares expertly distributed among the best climates of the region

the taste is fresh and savoury ideal as an aperitif or paired with seafood appetizers

Fermentation in contact with the skins for 24/36 hours

Minnammentu Isola dei Nuraghi IGT - Li Duni primi piatti complessi Use of indigenous yeasts inDenomination: Vermentino di Gallura DOCG Technical details: Vermentino di Gallura, 14. 5%Vol. 750ML bottle Vinification : soft pneumatic pressing of the grapes, fermentation in steel then bottle. Wine description: dry, savoury, with iodine salty sensations, supported by a nice freshness. The structure is important but balanced. The nose is rich and elegant, iodine and moderately fruity, with hints of yellow citrus, mint, lemongrass and aromatic herbs