Sella & Mosca
Vermentino Superiore Monteoro 2025
| Denomination | DOCG Vermentino di Gallura Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | On the lees, in stainless steel for about 4 months. |
- Name: Vermentino di Gallura Superiore DOCG, dry white wine from Sardinia
- Grapes and origin: 100% Vermentino from Monte Limbara, Gallura; granite soils
- Vinification: hand-picked, cold maceration, fermentation between 15 and 18°C
- Ageing: 4 months on the lees in stainless steel for greater structure and complexity
- Tasting notes: marine hints, tropical fruit and orange zest; recommended with fish dishes
Description
What kind of wine it is
Monteoro by Sella & Mosca is a white wine representing the Vermentino di Gallura Superiore denomination in Sardinia, made from the Vermentino grape variety. Vinified and matured on the lees in stainless steel, it is characterised by a structured style, full body and pronounced minerality. The rich notes of tropical fruit, orange zest and marine hints make it an excellent companion for seafood, salmon tartare and Gruyère cheese.
Where it comes from
The Monteoro vineyards are located in the picturesque Gallura region in northern Sardinia, situated on the slopes of Monte Limbara. In this area, between the provinces of Nuoro and Sassari, the vines take root in soils of decomposed granite. The distinctly Mediterranean climate, with its wide summer temperature variations, encourages the development of an intense aromatic profile. The enhancement of these vineyards is the result of the land reclamation initiated by Sella & Mosca almost a century ago, a fundamental project to allow the fullest expression of this renowned Sardinian terroir.
How it is produced
Production begins in the second half of September with a rigorous manual harvest of the grape bunches. In the winery, the grapes undergo a brief cold maceration and gentle pressing, followed by static decantation of the must. Fermentation takes place slowly in stainless steel tanks at a controlled temperature, to preserve the aromatic precision of the grape variety. The process concludes with ageing on the lees for about four months, always in steel containers, to give the wine greater complexity and structure before bottling.
History and Curiosities
Born from the vision of two Piedmontese men, engineer Sella and lawyer Mosca, who nearly a century ago began a historic land reclamation project in Sardinia, Vermentino di Gallura Superiore Monteoro is produced by one of the island’s most important and historic wineries. Its story, rooted on the granite slopes of Monte Limbara, is enriched by prestigious awards from renowned critics such as James Suckling and Gambero Rosso.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1899
- Oenologist: Giovanni Pinna
- Bottles produced: 4.800.000
- Hectares: 520
| Name | Sella & Mosca Vermentino Superiore Monteoro 2025 |
|---|---|
| Type | White green still |
| Denomination | Vermentino di Gallura DOCG |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Sardinia |
| Vendor | Sella & Mosca |
| Story | History and Curiosities Born from the vision of two Piedmontese men, engineer Sella and lawyer Mosca, who nearly a century ago began a historic land reclamation project in Sardinia, Vermentino di Gallura Superiore Monteoro is produced by one of the island’s most important and historic wineries. Its story, rooted on the granite slopes of Monte Limbara, is enriched by prestigious awards from renowned critics such as James Suckling and Gambero Rosso. |
| Origin | Southern slope of Mount Limbara, Gallura (provinces of Nuoro and Sassari), Sardinia, Italy |
| Climate | Hot climate with large summer temperature variations (typically Mediterranean) |
| Soil composition | Decomposed granite soils |
| Cultivation system | Cordone speronato |
| Plants per hectare | 4000 |
| Yield per hectare | 80 q. |
| Harvest | From the second half of September |
| Fermentation temperature | 15–18 °C |
| Production technique | Manual harvesting; light cold maceration on the skins; soft pressing; long fermentation in stainless steel tanks (approx. 15–18 °C); ageing on the lees in stainless steel for about 4 months |
| Wine making | Manual harvesting from the second half of September; light cold maceration of the skins, gentle pressing and static cold settling; long fermentation in stainless steel tanks (around 15–18 °C); maturation/ageing in stainless steel on the lees for about 4 months, then bottling. |
| Aging | On the lees, in stainless steel for about 4 months. |
| Total acidity | 5.8 gr/L |
| Residual sugar | 2.2 gr/L |
| Allergens | Contains sulphites |