Sa Raja
Sa Raja Vermentino di Gallura Superiore Kramori 2023
| Denomination | Vermentino di Gallura DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | 8 months on the lees. Filtration: natural. Ageing in bottle: 2 months. |
Description
Our Kramori 2021 was awarded by the prestigious Gambero Rosso as the best white wine of 2023 in the region of Sardinia.
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
03 - 05 years
The Earth is not our fathers heritage, but loan given by sons. When we observe the producer we do realize his ethical task, to not ruin the good grapes produced from the vineyard. This is the reason why we reduced filtrations, clarifications and sulphur, acting only when necessary and less possible.
In the cellar the wine is protected from light and climate changes, surrounded by silence, evolving and maturing its own personality and reinforcing its character. Respecting totally every part of his creation. “
Our Kramori 2021 was awarded by the prestigious Gambero Rosso as the best white wine of 2023 in the region of Sardinia. Read more
| Name | Sa Raja Vermentino di Gallura Superiore Kramori 2023 |
|---|---|
| Type | White still |
| Denomination | Vermentino di Gallura DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Sardinia |
| Vendor | Sa Raja |
| Origin | Telti - Calangianus (Olbia) |
| Climate | Altitude: 500 m. a.s.l. Exposure: South-East. |
| Soil composition | Sandy loam of granitic to clayey/sandy origin with a strong presence of quartz stones consisting of minerals such as quartz, on a base matrix ranging from a fine-grained to a glassy structure. |
| Cultivation system | Simple Guyot. |
| Plants per hectare | 5500 |
| Yield per hectare | 65 q. |
| Harvest | Last decade of September. Manual harvesting in small boxes. |
| Fermentation temperature | 16 8 °C |
| Wine making | De-stemming and soft pressing in low temperature. Clarification: static cold. Fermentation: in steel tanks 16 8 °C. Duration of fermentation: 15 days. Malolactic fermentation: none. |
| Aging | 8 months on the lees. Filtration: natural. Ageing in bottle: 2 months. |
| Total acidity | 6.0 gr/L |
| PH | 3.3 |
| Allergens | Contains sulphites |
