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Description
Vermentino di Sardegna 'Manzanile', GabbasA benchmark Vermentino from renowned Sardinian winemaker Giuseppe Gabbas. This elegant Mediterranean wine is smooth and well rounded, with zesty acidity. Notes of chamomile, apricots, dried herbs, almond are flanked by a lovely, zippy minerality. Turned to for benchmark Sardinian wines, Gabbas is a name to remember Gabbas is small producer with 20 hectares of vineyards situated at the foot of the Supramonte mountains in the heart of Sardinia. The
A benchmark Vermentino from renowned Sardinian winemaker Giuseppe Gabbas. This elegant Mediterranean wine is smooth and well-rounded, with zesty acidity. Notes of chamomile, apricots, dried herbs, almond are flanked by a lovely, zippy minerality. Turned to for benchmark Sardinian wines, Gabbas is a name to remember
Gabbas is small producer with 20 hectares of vineyards situated at the foot of the Supramonte mountains in the heart of Sardinia. The estate has been in the family for generations and has built a reputation for producing traditional style Sardinian wines from the island's two most popular grape varieties, Cannonau and Vementino. The Mediterranean climate and coastal influences of strong sea breezes and hot temperatures work perfectly for top quality Vermentino wines.
The Gabbas Vermentino di Sardegna Manzanile is made from 100% Vermentino grapes. Fermentation takes place in stainless steel tank for around 15 days. After this, the wine stays in tank for a further 5 months of maturation and refinement, the fine lees left in contact for some balance with the acidity. Gabbas believes in minimal intervention throughout the production process, an approach which allows these expressive native varietals to shine and reflect the regional terroir in its truest form.
Match this Italian Vermentino wine with fresh cheeses such as Burrata, salads and light pasta dishes. For those who haven't tried Vermentino di Sardegna before, this a wonderful alternative to similarly styled wines such as Sauvignon Blanc or Pinot Grigio.
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