||Alto Campidano (Gonnostramatza)
||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.
||Without sulphited 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 Vermentino di Sardegna BSS 2018 € 11.55