Tenute Nuraghe Crabioni – Vermentino di Sardegna `Kanimari`

The wine region of Sardinia includes the vineyard area across the entire island. Sardinia is located off of the west coast of Italy and is the second-largest island in the Mediterranean Sea after Sicily. Sardinia has over 7,000 nuraghe, or imposing tower-like structures.

Overall, when one thinks about Sardinia, the automatic associations are dramatic beaches and pristine clear waters. In reality, there is still so much you can discover and appreciate in Sardinia. Just take a look at the local gastronomy scene and wine production from the island, which is completely different from traditions and tastes you find in mainland Italy. The local wines and cuisine are unique in their own right and should not be underestimated for the flavour, aroma and charm they create. Sun, sea, fertile soil and mild climate are the characteristics of this terroir which, combined with the great winemaking tradition of these places, express wines that are rich, generous, strong, sincere and highly drinkable.

Cannonau, Vermentino, and Carignano are the most well-known prolific grape varieties from the Sardinian wine region, which best represent the region’s winemaking potential. Sardinia is an exceptional grape-growing land with several undiscovered secrets. On a small scale, the international red variety, Cabernet Sauvignon is also cultivated.

Tenute Nuraghe Crabioni covers an area of ​​35 hectares, of which about 20 are dedicated to viticulture. Its slightly hilly position means that it dominates the valley below as far as the Gulf of Asinara and the splendid sea of ​​Sardinia. Inside are the buildings dedicated to the reception, winemaking and storage of wines. In the company complex there is a nuraghe, from which the name of the winery derives.

GRAPES: Vermentino 100%

 VARIETY: Vermentino, historical variety, native to Sardinia.

 PRODUCTION AREA: Sorso, province of Sassari.

 VINEYARD: Located in Loc. Lu Crabioni, 70 mt. above sea level, well ventilated. Density per hectare 4,200 plants, yield 80q.li \ ha

 TRAINING: SYSTEMS Espalier with simple Guyot pruning.

 SOIL TYPE: From sandy to clayey-sandy, calcareous and calcareous-clayey.

 VINIFICATION AND AGEING: The perfectly ripe grapes are selected and harvested by hand in small capacity boxes. The crushed grapes obtained are immediately cooled to a temperature of 7 ° C and sent to the press where a soft pressing of the skins is carried out. After static decantation, the must is sent for fermentation which is carried out at a temperature of around 18 degrees. The wine rests on its fine lees, which are periodically suspended again, for about six months, until bottling. Serving temperature: 8 ° -10 ° C

 CHARACTERISTICS: Straw yellow colour with greenish reflections, brilliant. Intense and continuous with notes of pear and linden flowers, it is enriched with citrus and vegetable fragrances. Kanimari is a dry and fresh wine, marked acid perception where the citrus fragrance is initially rediscovered. Warm, savory and elegant wine with a long taste-olfactory persistence. Classic fish wine, ideal for dishes such as grilled prawns and sea bass; but also fish soups, baked prey fish with Mediterranean flavours. Excellent as an aperitif.

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