Soliànu is a Vermentino of Gallura DOCG white wine, made from only Vermentino grapes from the vineyards of the Matteu estates in Gallura. The grapes are grown in vineyards planted on granite disintegrating soil, cultivated with Guyot at an altitude of 400 meters above sea level, with a density of 5000 vines per hectare. It shows a beautiful straw yellow, with golden reflections. The nose is powerful and ample with fruity notes, floral and mineral nuances.
Fresh, intense and persistent on the palate.
To accompany important seafood dishes.
Azzesu is an intense, fresh and persistent wine with a straw-yellow colour, golden reflections and an ample bouquet with floral and finely mineral hints, which blend in the freshness of the taste persistence. Azzesu is born in completely basaltic soils on top of a volcano at 730 meters above sea level. This Vermentino is absolutely an original wine: the beginning of a new era in the wine panorama of Sardinia.
Moscato Nuraghe Crabioni is a sweet white wine with Denomination of Controlled Origin obtained from Muscat grapes and when you sip this wine you have the real sensation of putting it in your mouth.
and eat the berries of freshly picked grapes. The color is golden yellow, the smell is exciting both for intensity and for aromatic range reminiscent of apricot, citrus fruits and honey. The palate is rich, concentrated and powerful. The aftertaste
is very long and is bound to increase with the stay in the bottle. Dessert wine, meditation, socialization.
Giaru is a fresh and persistent wine with a straw-yellow colour, with slightly golden reflections, an ample bouquet with delicately fruity and mineral hints. The grapes are grown in the vineyards located in Mejlogu, an historical-geographical region of Sardinia on soil composed by siliceous and granitic sand resting on a thick layer of clay at 400 meters above sea level, with a planting density of 5,500 vines per hectare.
Ideal as an aperitif, at table it matches with seafood dishes.
From a selection of the best Vermentino grapes from the most suitable vineyards in the Surrau valley, comes a wine with an important structure and intense aromatic charge. After a brief contact of the skins with the must, the alcoholic fermentation takes place in stainless steel tanks at a controlled temperature of around 16 - 18 ° C, where it will evolve for several months in contact with its fine lees.
This wine is ideal in combination with seafood, white meats, fresh and soft cheeses.