Crizia
Vermentino Di Gallura
DOCG Superiore

etic_crizia_500h

  • GRAPE: Vermentino.
  • PRODUCTION AREA: Exclusively produced in Berchidda, on the southern side of Mount Limbara in Gallura (Sardinia). Our vineyards are located on land with a high granite content and are exposed to a warm climate, with beneficial temperature variation in summer months.
  • DESIGNATION OF ORIGIN (CLASSIFICATION):
    Vermentino di Gallura Superiore Denominazione di Origine Controllata e Garantita – controlled and guaranteed designation of origin)..
  • VINEYARD AGE: 7 years.
  • CULTIVATION METHOD: Espalier vineyard with Guyot pruning.
  • HARVEST: Grapes picked by hand between the second and third ten days in September, when they have reached maturity and optimum sugar content.
  • PRODUCING THE WINE: The grapes are soft-pressed immediately after picking. This is followed by cold maceration for 24 hours and processing with pneumatic presses. The clarified grape must is then fermented slowly at 15 °C.
  • COLOUR: Intense straw-yellow.
  • AROMA: Delicate, with distinct hint of fruit.
  • FLAVOUR:: Initially subtle, anticipating an underlying strong, complex structure.
  • ALCOHOL CONTENT: 13,5% vol.
  • HOW TO DRINK: As an aperitif, ideal accompaniment for seafood, can also be served in more unusual combinations.

Maju
Rosso IGT
Colli Del Limbara

etic_maju_500h

  • GRAPE: Merlot (50%), Cabernet Sauvignon (25%) and Syrah (25%).
  • PRODUCTION AREA: Exclusively produced in Berchidda, on the southern side of Mount Limbara in Gallura (Sardinia). Our vineyards are located on land with a high granite content and are exposed to a warm climate, with beneficial temperature variation in summer months.
  • DESIGNATION OF ORIGIN (CLASSIFICATION):
    Colli del Limbara IGT (Indicazione Geografica Tipica – general geographical indication).
  • VINEYARD AGE: 7 years.
  • CULTIVATION METHOD: Espalier vineyard with Guyot pruning.
  • HARVEST: Grapes picked by hand between the second and third ten days in September, when they have reached maturity and optimum sugar content.
  • PRODUCING THE WINE: The grapes are soft-pressed immediately after picking. This is followed by maceration for 8-10 days to allow sufficient fermentation of the grape most, and processing with pneumatic presses. The wine is then aged in steel tanks for a total of 8 months.
  • COLOUR:Intense ruby red.
  • AROMA: Rich and complex bouquet, with aromas evoking dried fruit, forest fruits and plums.
  • FLAVOUR: Highly structured, balanced, refined and consistent.
  • ALCOHOL CONTENT: 14% vol.
  • HOW TO DRINK: perfect accompaniment for meat dishes, game and seasoned cheeses.


ivini