||Alto Campidano (Gonnostramatza)
|Composition of the land
||Mixed clayey, sandy, with a lot of skeleton, from oxidian decay
||Controspalliera (Guyot pruning)
||WITHOUT ADDED SULPHITES, soft pressing, static decantation, tapping, fermentation in steel with selected yeasts at 18-20 ° C Maturation: WITHOUT SULPHITES added, at least 6 months in steel
||At least 2 months in the bottle
||Ideal to accompany appetizers and first courses based on vegetables and fish, also excellent with goat cheese and fresh pecorino cheese.
||Price Quartomoro Orriu BSS Vermentino 2016 € 14.30