Pala di Mario Pala & C.
Vermentino Stellato 2024
| Denomination | IGT Isola dei Nuraghi |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | Once fermentation is complete, the wine remains in contact with the fine lees for about three months after which, after cleaning, it is bottled. |
Description
Still white wine from Sardinia, Italy, produced by Pala di Mario Pala & C., 2024 vintage. 0.75 l bottle. A Vermentino with an intense and persistent aroma, with floral and vegetal scents of Mediterranean scrub and summer fruits, evoking the freshness of the island.
Awards
-
2024
5Italian 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:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 1950
- Oenologist: Lorenzo Landi
- Bottles produced: 490.000
- Hectares: 99
Mario Pala is now the third generation of the family taking care of the vines of his family with the help of his wife Rita and the fourth generation of the family represented by his sons Massimiliano, Elisabetta and Mariantonietta.
From father to son since 1950 there’s the most important ingredients that the Pala family has always added to terroir, tradition, respect fro the environment: the passion to make wines that are able to express the family character and the terroir of this extraordinary island. Read more
| Name | Pala Vermentino Stellato 2024 |
|---|---|
| Type | White still |
| Denomination | Isola dei Nuraghi IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Sardinia |
| Vendor | Pala di Mario Pala & C. |
| Origin | Tanca S'Arai' and 'Benatzu Coloru' localities (Serdiana) |
| Climate | Altitude: 150 80 m. a.s.l. |
| Soil composition | Sandy and calcareous clayey soil rich in skeleton, medium hillside. |
| Cultivation system | Low espalier. |
| Yield per hectare | 65 q. |
| Fermentation temperature | 12 °C |
| Wine making | The must obtained from the soft pressing of the grapes after an initial cleaning and the addition of selected yeasts, ferments in stainless steel vats at a constant temperature of 12 °C |
| Aging | Once fermentation is complete, the wine remains in contact with the fine lees for about three months after which, after cleaning, it is bottled. |
| Allergens | Contains sulphites |