Vermentino Di Sardegna Iolei 'Majga' 2024 Senza Solfiti Aggiunti

Vermentino Di Sardegna Iolei 'Majga' 2024 Senza Solfiti Aggiunti

Iolei Winery

Vermentino Di Sardegna Iolei 'Majga' 2024 Senza Solfiti Aggiunti

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Vermentino Di Sardegna Iolei 'Majga' 2024 Senza Solfiti Aggiunti

€15.00
Availability: Out of stock
SKU
00000751
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Vermentino Di Sardegna iolei Majga 2024 Without Added Sulfites is a white wine that embodies a very traditional approach to winemaking. This wine defies time with its simplicity: it is pressed and fermented grapes, without any fining or filtration process. A wine with an ancient flavor that presents itself as a sustainable and at the same time delicious alternative.

Il Vino in sintesi

In summary

Wine list: Vermentino
Grape varieties: Vermentino 100%
Wooden passage: Only steel
Alcohol Degree: 13,50%
Country: ITALY
Year: 2024
Format: Bottle 75 cl
Bio philosophy:
Premi e riconoscimenti del vino

Awards & Recognition

Rate Webdivino: Vini premiati Webdivino > 9084/100
Come gustare il vino

How to taste it

When to drink it: 0-2 years
Serving Temperature: 6-8 °C
Recommended glass: Medium cup (red / young white) Calice medio (rossi/bianchi giovani)

Visual tasting

Intense straw yellow color

Olfactory tasting

On the nose it is very intense, with complex citrus notes and hints of fruit in syrup and dried apricot.

Taste tasting

On the palate, it reveals itself as a soft, full and enveloping wine, characterised by an important structure and a pleasant acidity that makes it easy to drink.

What to pair wine with Vermentino Di Sardegna Iolei 'Majga' 2024 Senza Solfiti Aggiunti

Excellent with mature cheeses and main courses, both land and sea.

Contains sulfites.

Vermentino Di Sardegna iolei Majga 2024 Without Added Sulfites is a white wine born from a meticulous selection of grapes, both in the vineyard and in the cellar. The bunches undergo a soft direct pressing, followed by a careful selection of the must. Fermentation takes place using selected yeasts that produce low amounts of sulfites, followed by malolactic fermentation. The wine ages briefly in steel vats in contact with the lees and is subjected to frequent batonnage performed three times a day throughout the aging period.

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