Sella & Mosca Alghero Thilion 2014

Sella & Mosca Alghero Thilion 2014

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0,75 l  -  13.50% by vol.
Sella & Mosca
Produce this wine grapes Torbato who led the Catalans in Alghero and Sella & Mosca has preserved from sure extinction and Sauvignon, grown on light sandy soils training wind and limestone of ancient marine depositions. Intense, complex, full, with pronounced aromas of honey of acacia flowers and broom. Taste soft, rich, rich, persistent, with warm feelings and reminiscences of flowers and exotic fruits. And 'wine tasting meditated, as an accompaniment to well evaluated combinations of innovative cuisine.
Straw with bright anticipations of golden flashes.
Intense, complex, full, reveals one from overripe grapes with pronounced notes of honey of acacia flowers and broom, in the presence of a varietal background dominated by woody notes of vanilla.
Soft, rich, sumptuous, shows immediately a beautiful structure accompanied by fullness and persistence. The complexity of the nose is confirmed in warm feelings and reminiscences of flowers and exotic fruit with additions of vanilla and a slight return of toasted tones of barrels, with aftertaste of great cleaning.
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Serving temperature:
08 - 10°C.
05 - 10 years
Food matching:
Name Sella & Mosca Alghero Thilion 2014
Wine type White still
Year 2014
Format 0,75 l Standard
Region Sardinia
Grapes 70% Sauvignon, 30% Torbato
Location Produce this wine grapes of two prestigious vineyards: the native Torbato of Iberian origin and the International Sauvignon, both characterized by a great genetic profile.
Composition of the land Sella & Mosca Alghero, dial Southeast characterized by light soils, sandy soils, formation of wind and limestone of ancient marine depositions.
Harvest Mid-September to early Sauvignon and early October for more late Torbato.
Vinification Soft crushing is done for both varieties of grapes harvested during the cooler hours of the day and with the shortest interval between the collection and the introduction into the cellar. A brief maceration conducted rigorously cold, promotes the transfer of components varietal prior to separating the skins from the must made with soft pressing. The must is clarified through settling cold, enter the stage of fermentation for a period of 20 days in French oak barrels. Subsequently, after a period of lees stirring, Ie two components varietal gather for a brief "transition" in acacia barrels. Particular attention is paid to non-occurrence of malolactic fermentation after completion of the alcoholic.
Alcohol 13.50% by volume
Total acidity 5.80 gr/L

Sella & Mosca

An enchanting landscape, soil rich in promise and the happy meeting of two adventure-loving Piedmontese who fell in love with this unspoit contry: one, engineer Sella, was related to the celebrated statesman, Quinitino Sella, and the other was a lawy...


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