Dettori
Bianco Badde Nigolosu 2021
| Denomination | IGT Romangia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | Aged in concrete tanks until bottling (usually 2-3 years); not aged in barriques |
- Grape variety and origin: 100% Vermentino from Badde Nigolosu, Romangia IGT, Sardinia
- Vinification: indigenous yeasts, 2-4 days on the skins in cement, no sulphites
- Ageing: 2-3 years in cement, no barrique, unfiltered and unfined
- Aroma and flavour: notes of broom and peach; rich, fresh and savoury structure
- Pairings and temperature: serve at 12-14°C, suitable for pasta, fish, shellfish and cheese
Description
What kind of wine is it
Dettori Bianco Badde Nigolosu is a white wine by Dettori, an authentic expression of Sardinian Vermentino from Romangia. In the glass, it displays a straw yellow colour with golden highlights. The bouquet blends notes of peony, broom and citrus fruits with sweet hints of peach. On the palate, it is rich and powerful, balanced by a great acidity and a marked savouriness that lighten the sip, making it extremely smooth and fruity, ideal for elegantly accompanying shellfish and cheeses.
Where does it come from
This white originates from the Badde Nigolosu area, in the north of Sardinia, a land renowned for viticulture. The vines are situated at three hundred metres above sea level, cultivated using the traditional goblet training system. The clay-rich soil gives the grapes a broad flavour profile, where freshness and salinity remain the main features. The farming practices strictly follow the principles of biodynamic agriculture, using only green manure, sulphur and natural preparations.
How is it produced
The grapes are hand-harvested in September. The grapes are destemmed but not crushed, and undergo skin maceration for several days in cement vats. Fermentation starts spontaneously thanks to indigenous yeasts, with no additives. Afterwards, the wine undergoes a slow ageing in cement for several years, with no use of barrels. To preserve the integrity of the fruit and the terroir, it is bottled with no filtration or fining whatsoever.
History and Curiosities
Born at 300 metres above sea level in Badde Nigolosu, this pure Vermentino embodies Sardinia's deep winemaking vocation. Alessandro Dettori cultivates bush-trained vines following strict biodynamic principles, applying the same philosophy in the cellar. Vinification takes place with indigenous yeasts and involves a brief maceration on the skins in concrete vats, without fining or filtration. The long ageing process of two or three years in the same containers preserves the essence of this award-winning wine, faithfully reflecting the soul of the land.
Awards
-
2021
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2021
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1980
- Oenologist: Alessandro Dettori
- Bottles produced: 90.000
- Hectares: 30
Tenute Dettori is located in the extreme north-west corner of Sardinia, in the Romangia del Logudoro area, the "golden place" between Sassari and Castelsardo, where the company looks after the "Badde Nigolosu" cru.
This historic hinterland is the classic home of the Cannonau grape, which flourishes on the high hillslopes that form a natural theatre facing the Gulf of Asinara at only 4 kilometres from the sea. Here, at Badde Nigolosu, Tenute Dettori cultivates solely ancient clones native to Sardinia, tending them in accord with the tenets of biodynamic agriculture. We utilise only concrete vats for natural fermentations and maturation since the company does not need oak barrels for softening tannins. Meticulous work in the vineyards means that the grapes arrive in the cellar already exhibiting all the qualities required for making a great wine.
We have always worked in the service of our terroir, without compromise. But we have never been alone. Many wine lovers and professionals have trusted us. They tasted, selected, told and sold our wines. Over the years, Badde Nigolosu’s wines have met the most authoritative professionals in the world of wine. Without them today we would not be here yet. Read more
| Name | Dettori Bianco Badde Nigolosu 2021 |
|---|---|
| Type | White green still |
| Denomination | Romangia IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Sardinia |
| Vendor | Dettori |
| Story | History and Curiosities Born at 300 metres above sea level in Badde Nigolosu, this pure Vermentino embodies Sardinia's deep winemaking vocation. Alessandro Dettori cultivates bush-trained vines following strict biodynamic principles, applying the same philosophy in the cellar. Vinification takes place with indigenous yeasts and involves a brief maceration on the skins in concrete vats, without fining or filtration. The long ageing process of two or three years in the same containers preserves the essence of this award-winning wine, faithfully reflecting the soul of the land. |
| Origin | Badde Nigolosu (Sassari) |
| Soil composition | Clay |
| Cultivation system | Alberello |
| Plants per hectare | 5,500 |
| Yield per hectare | 3,000 kg/hectare |
| Harvest | Early September |
| Fermentation | 2-4 days |
| Production technique | Destemmed but not crushed grapes; maceration on the skins in cement vats for 2-4 days without the addition of sulphur dioxide; manual racking; ageing in cement tanks until bottling (about 2-3 years); indigenous yeasts, no added processing aids; unfiltered and unfined; not aged in barriques. In the vineyard, only sulphur, horn manure, horn silica and green manure are used (principles of biodynamic agriculture). |
| Wine making | Maceration duration varies from 2 to 4 days depending on the characteristics of the must; grapes are destemmed but not crushed, maceration takes place in cement vats without the addition of sulphur dioxide; racking is done by hand; ageing in small cement tanks until bottling after about 2-3 years; no synthetic chemicals are used apart from sulphur; no yeast, enzymes or other additives are added; unfiltered, unfined, not aged in barriques. |
| Aging | Aged in concrete tanks until bottling (usually 2-3 years); not aged in barriques |
| Year production | 90000 bottles |
| Allergens | Contains sulphites |