Quartomoro
Memorie di Vite BVL 2023
| Denomination | IGT Isola dei Nuraghi |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Bovale |
| Aging | 6 months in steel and barriques of at least 4 passages |
Description
Still red wine from Isola dei Nuraghi IGT in Sardinia, 13.5% ABV, produced by Quartomoro. 0.75 L bottle, 2023 vintage. A Bovale born from the passion of a winery dedicated to expressing the essence of Sardinia. The grapes, grown as bush vines, are vinified through temperature-controlled fermentation with native yeasts and a 7-day maceration. Aged for 6 months in stainless steel and barriques that have been used at least 4 times. The nose is intense, complex, and elegant: island, marine, balsamic, reminiscent of red fruits and spices, with mineral notes. Deep ruby color, tending toward garnet. On the palate, it has good extractive power.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2010
- Oenologist: Piero Cella
- Bottles produced: 65.000
- Hectares: 12
Our emotional bond with the wines and the territory and our memories of long walks through vineyards together with great wine-tasting experiences has led us finally to realise our dream: Quartomoro di Sardegna. It was a real challenge for us, but we are really proud to have created this evolving winery. Read more
| Name | Quartomoro Memorie di Vite BVL 2023 |
|---|---|
| Type | Red still |
| Denomination | Isola dei Nuraghi IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Bovale |
| Country | Italy |
| Region | Sardinia |
| Vendor | Quartomoro |
| Origin | Marrubiu-Terralba (Alto Campidano) |
| Soil composition | Clayey-sandy with skeleton from obsidian disintegration |
| Cultivation system | Sapling |
| Yield per hectare | 5000 kg/Ha |
| Wine making | Fermentation at a temperature below 30 °C, with indigenous yeasts, of crushed and destemmed grapes, with 7-day maceration with manual punching-down. |
| Aging | 6 months in steel and barriques of at least 4 passages |
| Allergens | Contains sulphites |