||Sabbione, from granite disintegration.
||Counter-espalier (guyot pruning).
||Soft pressing, static decantation, tapping, fermentation in steel with selected yeasts at 18-20 °C.
||6 months in steel. At least 8 months of aging in bottle.
||Excellent for accompanying a whole meal based on fish, white meats and vegetables.
||Price Quartomoro Orriu Vermentino di Sardegna Un anno Dopo 2018 € 9.47