Sella & Mosca
Sella & Mosca Alghero Torbato Catore 2022
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€17,00
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| Denomination | Alghero DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Torbato |
| Aging | Several months of aging in bottle. |
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Producer
Sella & Mosca
From this winery
- Start up year: 1899
- Oenologist: Giovanni Pinna
- Bottles produced: 5.500.000
- Hectares: 560
Sella & Mosca is one of the most important wineries in Sardinia, whose history began over a century ago when two Piedmontese men, the lawyer Mosca and the engineer Sella, reclaimed the land where the 540 hectares of vines now stand.On Xtrawine great attention is devoted to Sella & Mosca wines featuring bottles that have received major awards from Bibenda, Gambero Rosso and AIS, with an ageing capacity of 10 to 15 years.Today, the Cantina Sella & Mosca is owned by the Campari Group, which continues the production of bottles with the sunny character typical of the area in which they are located and involves the production of: Vermentino, Cannonau, Torbato and Carignano.
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Fish
Shellfish
Cheese
White fish
| Name | Sella & Mosca Alghero Torbato Catore 2022 |
|---|---|
| Type | White still |
| Denomination | Alghero DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Torbato |
| Country | Italy |
| Region | Sardinia |
| Vendor | Sella & Mosca |
| Origin | Alghero |
| Soil composition | Medium-textured soil with an important limestone presence that gives the wine salinity and freshness. |
| Cultivation system | Spurred cordon |
| Plants per hectare | 4000 |
| Yield per hectare | 95 q. |
| Harvest | Hand-picking in early October is followed by minimally invasive vinification, which aims at exalting the varietal’s characteristics through the adoption of aroma and flavor-preserving winemaking practices such as cold maceration, soft pressing and controlled temperature fermentation. |
| Fermentation temperature | 18 °C |
| Wine making | Destemming-pressing delicate followed by 24 hours of cold maceration; soft pressing. Fermentation in stainless steel at temperature controlled by 18 °C, a small part ferment with the skins for about 100 days; a small part of the must ferments in new barriques. No malolactic fermentation. |
| Aging | Several months of aging in bottle. |
| Total acidity | 4.8 gr/L |
| Allergens | Contains sulphites |
