Olbia, Sardegna - Italia
  • Franz Sedlacek Industrielandschaft 01
  • fiore del sasso

    Vermentino di Gallura D.O.C.G. Superiore

    Vintage:

    2019

    Tasting notes:

    The wine has a bright yellow colour with golden hints. Touch of citrus fruits and Mediterranean maquis on the nose.
    On the palate is centred thanks to a slight tannic presence, full-bodied and vertical, with a lovely almond finish.

    Grape variety:

    100% Vermentino

    Harvest of the grapes:

    Manual harvest in the second week of September

    Soil:

    Granite decay

    Food pairings:

    Salted fish, pasta and rice dishes with shellfish, grilled fish, fresh cheeses.

    The name of our Vermentino di Gallura DOCG Superiore is inspired by a verse by the poet Umberto Saba. "The flower of the stone” (Il fiore del sasso), in English Orpine, is a very delicate but strong flower which grows on stone, where no other flower takes root. We find it in abundance on the granite rocks of our vineyards, where it blooms in summer. X

    “Contovello” da Mediterranee

    Umberto Saba

    Vinification and ageing:

    The must obtained from a soft pressing of the grapes ferments in steel at a temperature of 16ºC for about 20 days. When the alcoholic fermentation is complete, a part of the resulting wine is aged in steel with frequent batonnages of its fine lees and another small part, around 20%, is aged in new, small, French oak barrels, also undergoing repeated batonnage. After 8 months of aging the two masses are blended, clarified, filtered and bottled. The wine ages for a further month in the bottle before releasing.

    Vineyards:

    ‘Espalier’ System
    In the locality of Enas, the existing vineyards are trained in the spalliera system: espalier (or vertical trellis). Here, the cultivation of soil, vines and grapes has been converted to entirely organic methods of production with the utmost respect for the land and the environment. The training method favours the processing of the soil and the ventilation of the grapes, and is in harmony with the surrounding landscape: a natural amphitheatre overlooking the Gulf of Olbia, consisting of hills planted with vines, green pastures, olive groves and cork oaks.

    Terroir

    A sea like few in the world, super fine sand, granite rocks everywhere, endless cork trees, fragrant Mediterranean maquis. This is the Gallura region and Vermentino is its offspring.

  • l’ora grande

    Cannonau di Sardegna D.O.C. Rosso

    Vintage:

    2019

    Tating notes:

    Bright ruby red with a nose of small red fruits, spices and a clear hint of balsamic notes.
    The mouthfeel is wrapped with fruity and eucalyptus notes.
    A sunny and elegant sip.

    Grape variety:

    100% Cannonau

    Harvest of the grapes:

    Manual harvest in the last week of September

    Soil:

    Granite decay

    Food pairings:

    Classic red to match with meat, both grilled and braised, suckling pig, lamb, game. Also worth trying with mature cheeses.

    The name of our Cannonau di Sardegna DOC "L'ora grande" is taken from a verse by the poet Umberto Saba. It is the hour of ripeness, when the fruits of a lifetime are harvested, as with the harvest, the fruits of the work of the whole year are picked in the vineyard.

    Da “L'ora nostra” da Mediterranee

    Umberto Saba

    Vinification and ageing:

    The harvested grapes are de-stemmed and fermented in contact with the skins for 20 days in steel tanks at a controlled temperature of 25ºC with repeated punch downs. At the end of the alcoholic fermentation, the wine separated from the skins undergoes malolactic fermentation for about two months in stainless steel tanks. Once the malolactic fermentation is finished, the wine is put in new French oak barrels to age for 6 months. After these months of aging in wood the wine is blended, decanted a couple of times to separate it from the sediment, and then bottled. It spends another month in the bottle before being released.

    Vineyards:

    ‘Espalier’ System
    In the locality of Enas, the existing vineyards are trained in the spalliera system: espalier or vertical trellis. Here, the cultivation of soil, vines and grapes has been converted to entirely organic methods of production with the utmost respect for the land and the environment. The training method favours the processing of the soil and the ventilation of the grapes, and is in harmony with the surrounding landscape: a natural amphitheatre overlooking the Gulf of Olbia, consisting of hills planted with vines, green pastures, olive groves and cork oaks.

    Terroir

    A vine that absorbs the moods of the place where it grows. In this way the authentic Cannonau brings with it the scents of shrubs, resin, spices and the minerality typical of granite soils.