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Reference: 401804
Brand: Mulleri
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Isola dei Nuraghi IGT, Dry aromatic white wine - made by the winemakers of Carloforte, Tanca Gioia
0.75 l Bottle
Online sales of the best Sardinian wines - try the Perdigiournou with an appetizer of mullet roe flakes or a plate of thistle and thorny artichoke of Sardinia in extra virgin olive oil
(modificale nel modulo Rassicurazioni cliente)
(modificale nel modulo Rassicurazioni cliente)
(modificale nel modulo Rassicurazioni cliente)
Isola dei Nuraghi IGT, Dry aromatic white wine - made by the winemakers of Carloforte, Tanca Gioia
Online sales of the best Sardinian wines - try the Perdigiournou with an appetizer of mullet roe flakes or a plate of thistle and thorny artichoke of Sardinia in extra virgin olive oil
Techincal grid:
Vines |
From three different indigenous varieties of millennial presence on the Nuragus island |
Personality |
Perfumed and appealing. Perfumes summer, persistent, balanced, hints of apple and apricot |
Matching |
Serve with fresh pasta salads, tasty fish, sushi and sashimi, summer salads and fruit. Perfect on its own as an aperitif |
Yeld per Ha |
80 quintals of grapes per 5,000 liters of wine |
Reference: 401804
Brand: Mulleri
Reference: 103301
Brand: Antonietta Cuozzo
Reference: 101701
Brand: Sperandri
Reference: 402602
Brand: Birrificio Mezzavia
Reference: 700207
Brand: Murales
Reference: 2002304
Brand: Cantina di Dorgali
Reference: 700701
Brand: Cantina Gallura
Reference: 300512
Brand: Su'Entu
Reference: 500608
Brand: Sardus Pater
Reference: 401010
Brand: Barley
Reference: 101901
Brand: Stefano Pippia
Reference: 401105
Brand: Argiolas
Reference: 500607
Brand: Sardus Pater
Reference: 602201
Brand: Sella & Mosca
Reference: 60220142
Brand: Sella & Mosca
Reference: 501101
Brand: Birrificio Rubiu
Reference: 501103
Brand: Birrificio Rubiu
Reference: 401009
Brand: Barley
Reference: 4011011
Brand: Argiolas
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Isola dei Nuraghi IGT, Dry aromatic white wine - made by the winemakers of Carloforte, Tanca Gioia
0.75 l Bottle
Online sales of the best Sardinian wines - try the Perdigiournou with an appetizer of mullet roe flakes or a plate of thistle and thorny artichoke of Sardinia in extra virgin olive oil