RAFFIA

Vermentino di sardegna DOC
A hill of calcareous origin well exposed to the sun, with shapes softened by the sea winds, a perfect balance for an arid and ancient land, rich in precious elements and capable of nourishing the oldest vineyards with that salinity and sapidity typical of territory of Alghero. Plants that produce few bunches but of great quality. It is in this natural territory full of light that Vermentino Ràfia is born.

Tradition and innovation come together to give rise to this wine: raffia as a symbol of a bond between plant, land and farmer, a strong bond but made up of delicate gestures with which to take care of the vine. Tasting the berry still represents a fundamental moment for testing the crunchiness of the skin, the fullness and body of the grains and evaluating the right ripening, to then proceed with the traditional hand-picking of the bunches to be placed in crates from mid-September. A
long, patient work made of observation; a meticulous search for the best moment to cut the golden grapes.

The crates with the grapes are cooled in a cold room at temperatures close to zero degrees to allow, during pressing, a total extraction of aromas from the skins. After 6 hours of waiting in the press, the must reaches the steel container and, after a natural sedimentation of the product, the fermentation of the Raffia starts at a controlled temperature of about 13 degrees. At this temperature, the must expresses all its aromatic and gustatory potential.

After a few days, the Rafia continues its fermentation in 500 liter oak barrels and remains there for about 10 days during which the bâtonnage is carried out, i.e. the manual mixing of the lees in the wine. The next step is the aging in steel for about a year. It is precisely during this phase that the bâtonnage determines the final character of the wine, profoundly modifying its gustatory perception. The wine acquires body, volume, longevity and character. The refinement is then completed with a rest in the bottle for about 4 months.