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: 60220146
Brand: Sella & Mosca
Reference: 602204
Brand: Sella & Mosca
Reference: AAS0000003
Reference: 103605
Brand: Quartomoro
Reference: 100703
Brand: Contini
Reference: 101105
Brand: Colle Nivera
Reference: 101903
Brand: Stefano Pippia
Reference: 100807
Brand: Cantina della Vernaccia
Reference: 400205
Brand: Vigneto Santu Teru
Reference: 500201
Brand: U-Tabarka
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Brand: Ferruccio Deiana
Reference: 203203
Brand: Agricola Soi
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Brand: Contini
Reference: LS100012
Brand: Antichi Vigneti Manca
Reference: TO0000002
Brand: Tenute Olbios
Reference: 500204
Brand: U-Tabarka
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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