A stunning wine thats bright straw-yellow in the glass, with a nose which is intense, complex and fine with aromas of citrus fruits, green apple, pear, acacia honey, wild thyme and some mineral notes.
The palate is just as tantalising as it's fresh, crispy, savoury and persistent. A wine to be savoured and enjoyed, but this wine really does make that easy!
||Practicing Organic, Vegan, Gluten Free & Sugar Free
||60mg/l Natural & Added Sulphites
||<1g/l Residual Sugar Only
||Spaghetti with bottargo, fresh, fried and grilled sea food, pizza with fresh goat cheeses
We have prepared plenty of information on organic wine benefits including reviews and useful guides. Find them on Grapes Alive! our natural lifestyle blog.
Read more about no sulphites added wine labelling here & find out more about differences between organic, vegan and natural wines here for a longer read.
The Wine Making:
- Manual harvested, destemmed and pressed
- Any Free Run juice cooled to 10oC for 48 hours then slowly warmed to room temperature
- The must is added before fermentation in stainless steel tanks for 20 days at 19oC before being cooled down for 12 hours
- During cooling the sediments settle and wine from the top is drawn off leaving the sediments in the tank
- Only indigenous yeast used with nothing commercial used
- Controlled fermentation and matured in cement tanks for 10 months
- Partial malolactic fermentation
- It's light filtered with no fining
- Small amount of sulphur added
The Vineyard History: Founded over 40 years ago, the family-run winery is located in the heart of Mamoiada, a small town known for its traditional carivals masks, the mamuthones. The winery was started by Giuseppe and Grazia and today is managed by their three children and their families. At an average altitude of 650 m a.s.l., the Sedilesu family owns approximately 16 ha of vineyards, which they farm organically and practice biodynamic methods. They also purchase grapes from other vineyards exclusively in Mamoiada which are farmed organically. All vineyards
have traditionally bush-trained Cannonau vines, aged between 3 and 100 years, and a small area with a white varietal, locally called Granazza.