Vermentino, white, Igt Salento

Complex and gifted with a strong personality, Vermentino, white, Igt Salento is a rich and fascinating wine with a magnificent almond finish.

Summary

Technical sheets

Image related to: Vermentino, white, Igt Salentobottiglia di vermentino Classification: white – IGT Salento

Alcohol level: 13,50% by vol.

Analysis: pH 3,10– total acidity 6,20g/l

Grape variety: Vermentino 100%

Production vintage: 25.000 bottles

Vineyards location: Brindisi

Soil characteristics: stoney medium consistency

Altitude: 100m above sea level

Year of implant: 2004

Training system: Cordon trained, spur pruned

Vines per hectare: 6.000

Yields per hectare: 6 tons

Harvest: first week of September

Fermentation: in steel tanks

Malolactic fermentation: not carried out

Maturation: in steel tanks

Bottle maturation: 3 months

Vintages: 2007

Serving temperature: 8° C

Glass: Tulip-shaped medium size goblet.

Tasting notes

Image related to: Vermentino, white, Igt Salentobottiglia di vermentino Colour: delicate straw yellow, with bright and clear green highlights;

Bouquet: seductive, intriguing, complex with remarkable hints of elderflower, broom, grapefruit, green apple, almond blossoms, white pepper and flint;

Taste: well-balanced and intense, gifted with an inviting acidity, good correspondence between nose and taste, fine and persistent;

Characteristics: complex and gifted with a strong personality, it is a rich and fascinating wine, dynamic, incredibly expressive with a magnificent almond finish;

Food matches: perfect with rich dishes of fish, even smoked. Striking with “tagliolini” and lobster, ravioli filled with crayfish with scents of lemon balm and basil, trancio di ricciola agli agrumi and red-tuna “polpette”. Perfect with a tasty veal with tuna and mayonnaise sauce.

Recipe: Spaghetti con le cozze (Spaghetti with mussels)

Image related to: Vermentino, white, Igt Salentospaghetti and mussels

Ingredients:
0,5 kg of spaghetti
0,5 kg of juicy tomatoes
1 kg of mussels
Garlic
A small bunch of parsley
Extra virgin olive oil
Salt and pepper.

Preparation:
Wash and scrub mussel shells, open them with a knife and eliminate shells; keep mussels aside with the liquid they discard. Fry chopped garlic and parsley in some oil. Add the mussels and sauté; peel tomatoes, remove seeds and chop, add to mussels. Adjust salt and pepper, considering that the mussels and their liquid are already a bit salty. Stew for a quarter of an hour over low heat, stir now and then with a wooden spoon. Cook the spaghetti “al dente”, strain and dress with the mussel sauce. The same sauce can be used also other pasta types, like paternostri or tubettini.