|Composition of the land
||Mixed clayey, sandy, with a lot of skeleton, from disruption of obsidian (volcanic stone).
||Controspalliera (Guyot pruning).
||Soft pressing, static decantation, tapping, fermentation in steel with indigenous yeasts at 18-20 °C.
||2 years in steel, 5% of which in oak tonneaux. At least 4 months in bottle.
||Appetizers and pasta dishes, rich and tasty, based on fish, white meats and seasonal vegetables.
||Price Quartomoro Memorie di Vite Vernentino di Sardegna VRM 2016 € 15.77