Wines Tenute Smeralda

Our wines

CLASSIFICATION: Cannonau di Sardegna DOC.

ORIGIN: vineyards located in the Donori area.

SOIL: sandy, calcareous.

GRAPE BLEND: cannonau.

FARMING TECHNIQUE: traditional, 5500 vines per hectare.

GRAPE HARVEST: manual harvest, end of September/beginning of October.

WINE-MAKING: maceration for 10/15 days at controlled temperature, malolactic fermentation in steel.

CHARACTERISTICS

COLOUR: intense, brilliant ruby.

BOUQUET: intense, vinous, ripe fruit.

PALATE: warm and well-rounded

ALCOHOL BY VOLUME: 13,5/14,5% Vol.

CLASSIFICATION: Vermentino di Sardegna DOC.

ORIGIN: vineyards located in the Donori area.

SOIL: sandy, clayey.

GRAPE BLEND: vermentino.

FARMING TECHNIQUE: traditional, 5000 vines per hectare.

GRAPE HARVEST: manual harvest in the early morning, mid-September.

WINE-MAKING: careful selection of grapes, soft pressing with the use of free-run must only, cooling at 10/12 degrees with natural settling, fermentation at controlled temperature at 15/16 degrees for 30 days.

CHARACTERISTICS

COLOUR: straw yellow.

BOUQUET: intense, fruity, delicate.

PALATE: pleasant, fresh, full-bodied, balanced.

ALCOHOL BY VOLUME: 13/13,5% Vol.

CLASSIFICATION: Vermentino di Sardegna DOC.

ORIGIN: vineyards located in the Donori area.

SOIL: sandy-clayey

GRAPE BLEND: vermentino.

FARMING TECHNIQUE: traditional, 5000 vines with a restrained yield per hectare.

GRAPE HARVEST: manual harvesting in the early morning, end of September/ beginning of October.

WINE-MAKING: careful selection of grapes, soft pressing with the use of free-run must only. Cooling at 10-12°C with natural settling, fermentation at controlled temperature at 14/15°C for 30 days. Aging in steel with batonnage.

CHARACTERISTICS

COLOUR: golden straw yellow, with greenish reflections.

BOUQUET: intense, fruity bouquet, with hints of peach and tropical fruits. Secondary floral aromas.

PALATE: soft, persistent, fresh, full-bodied with excellent structure.

ALCOHOL BY VOLUME: 13/14% Vol.

CLASSIFICATION: Cannonau di Sardegna Rosato DOC.

ORIGIN: vineyards located in the territory of Donori, Ingurtosu area

SOIL: granitic.

GRAPE VARIETIES: 100% Cannonau.

CULTIVATION METHOD: traditional guyot, 4,500 vines per hectare.

HARVEST: manual harvesting in the early hours, late August.

WINEMAKING: Immediate and light pressing of the grape’s bunches picked by hand which determines minimal contact of the must on the skins and a light colouring. Crontrolled temperature fermentation at 14-15 °C for 30 days. Aging in steel with Batonnage.

CARACTERISTICS

COLOUR: onion pink color with coral pink reflections.

NOSE: intense bouquet, wild flowers, wild strawberries and pink grapefruit.

TASTE: piacevole, fresco, sapido e asciutto.

ALCOHOL CONTENT: 12,5-13% Vol.

CLASSIFICATION: Cannonau di Sardegna DOC.

ORIGIN: Vineyards located in the district of Donori, Predu Nieddu area.

SOIL: Sandy, Limestone.

GRAPE BLEND: Cannonau and a small percentage of other grapes.

FARMING TECHNIQUE: traditional, 5500 strains per hectare, with a contained yield.

GRAPE HARVEST: manual, end of September, beginning of October.

WINE-MAKING: maceration for 10/15 days at controlled temperature, malolactic fermentation in steel. Aging in steel and bottle.

CHARACTERISTICS

COLOUR: bright ruby red that turns into barn red as time goes by.

BOUQUET: intense scents and aromas of berries that, with the passing of time, change into scents reminiscent of the Mediterranean scrub and spices of Sardinia.

PALATE: warm, soft, velvety, persistent.

ALCOHOL BY VOLUME: 14/15 % Vol.

CLASSIFICATION: Isola dei Nuraghi IGT (RGI)

ORIGIN: vineyards located in the Donori area.

SOIL: sandy-clayey.

GRAPE BLEND: Barbera Sarda and other grapes.

FARMING TECHNIQUE: traditional, 4500 vines with a restrained yield per hectare.

GRAPE HARVEST: manual harvest at the beginning of October.

WINE-MAKING: long maceration for about 20/30 days at controlled temperature with frequent pumping over, malolactic fermentation in steel, 12-month ageing in barrels.

CHARACTERISTICS

COLOUR: ruby red with light garnet hues.

BOUQUET: intense hints of berries and cherries, light scents of vanilla and almond.

PALATE: excellent structure, softness and persistence.

ALCOHOL BY VOLUME: 14/15% Vol.

CLASSIFICATION: Isola dei Nuraghi IGT.

ORIGIN: vineyards located in two different areas.

SOIL: sandy-clayey in one vineyard, granitic-clayey in another plot.

GRAPE BLEND: careful and targeted selection of the best overripe grapes of Barbera Sarda and international grapes.

FARMING TECHNIQUE: traditional, 4500 vines with a restrained yield per hectare.

GRAPE HARVEST: manual harvest in mid-October with selection of the best bunches.

WINE-MAKING: long maceration for about 20/30 days at controlled temperature with frequent pumping over, malolactic fermentation in steel, ageing in French oak barriques for 16 months. No filtrations are carried out. Ageing in bottle for a minimum of 12 months

CHARACTERISTICS

COLOUR: intense ruby red, almost impenetrable.

BOUQUET: intense and complex aromas of ripe fruit reminiscent of cherry and red plum jam. Hints of licorice, spices and chocolate. Light balsamic note.

PALATE: excellent structure, softness and persistence.

ALCOHOL BY VOLUME: 14/15% Vol.

CLASSIFICATION: Isola dei Nuraghi IGT.

ORIGIN: vineyards located in two different parts of the Donori region, Giuanni Porcu and Perdu Nieddu.

SOIL: sandy/clay.

GRAPOE VARIETIES: nasco, Vermentino and Moscato.

CULTIVATION METHOD: traditional, 5,000 vines per hectare and low yields.

HARVEST: several harvests from mid to late September.

WINEMAKING: cold fermentation on skins, wine yield of approximately 60%, ageing in steel tanks and then around three months in French oak barriques.

CARACTERISTICS

COLOUR: straw yellow with golden reflections.

NOSE: floral scents that call to mind lavender, camomile and Scotch broom, with nuances of juniper wood. Interesting aromas of peach and lime.

TASTE: aromatic, mellow and persistent with a citrus finish.

ALCOHOLIC CONTENT: 13-14% Vol.

OUR WINES

All the wines are obtained from rigorously cut grapes, selected by hand and placed in small boxes. The grape processing machinery is sized to continue the sorting of the grapes. All the pressing, maceration and vinification operations are carried out with the control of the temperatures of the grapes and musts. The decanting of the musts occurs naturally and the fermentation at controlled temperature. Pumping over and delestage are programmed in order to best extract polyphenols, aromas and perfumes. The aging of red wines takes place mainly in French and American oak barrels.