Sardinia: Fantini ATZEI Vermentino Saragat

Grape variety: Vermentino 100%

Production Area: Mogoro and neighboring municipalities (OR)

Vinification: After a short skin maceration, vinification is carried out avoiding contact with oxygen to preserve the typical taste-olfactory characteristics of the grape variety. Control of the fermentation temperature and use of selected yeasts. Bâtonnage in steel tanks for 40 days.

Sensory Characteristics: Bright straw yellow with greenish reflections. It has a good olfactory progression that goes from the aromas of rosemary, typical of the vine, to elderflowers, white and yellow pulp fruit and litchi. The taste is soft in attack, then savory and lively, with good structure, with excellent alcoholic balance. The persistence of the aromas accompanies the pleasant drink, leaving a light and typical bitter note.

Gastronomic pairings: Aperitif served with cheese puffs or pieces of Sardinian ham, dishes with fresh bottarga, savory vegetable tarts, dishes with shellfish and seafood, also baked au gratin, tasty and medium-fat fish cooked or grilled, pecorino cheeses and semi-mature vaccines.