Name: 'Moscadeddu' Romangia Passito Igt
Brand: Dettori
Price: 38.5 EUR
Availability: InStock

Bright golden yellow. Honey, citrus, herbs, balsamic notes. Sweet, delicate, fresh, lingering.

"Moscadeddu" is not an artificial passito, the grapes are simply harvested long after the normal harvest period so that they are found already raisined on the vines. It is wine that matures in cement and refines in the bottle. It is unique, among the finest sweet wines not only from Sardinia.

Moscadeddu Romangia Passito Igt - Dettori

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>45 years old
<label>Estensione del vigneto:</label>2.89 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>20 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Grapes dried on the vine. Fermentation in cement and fermentation on the skins for 3 to 10 days. Aging in the same containers for two to three years.
<label>Sulfur dioxide:</label>30 mg/l

Romangia Passito Igt

Moscato di Sennori

Vasca di cemento

Dettori

Italia

Sardegna

Vigneto Badde Nigolosu

Romangia

Sennori

Bright ruby red. Forest, humus, berries, dried leaves. Decisive, intense, warm, structured.

'Dettori' Romangia Rosso Igt is the spearhead of the Dettori winery's production. Derived from centuries-old vineyards, it is a red wine characterized by its light color, firm and structured body and unique persistence.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>100 years
<label>Estensione del vigneto:</label>2.89 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>15 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in concrete vats and maceration on the skins for 3-10 days. Aging in the same containers for two to three years. No filtration or clarification.
<label>Sulfur dioxide:</label>10 mg/l

Romangia Rosso Igt

Cannonau

Intense ruby red. Red fruits, dried flowers, herbs. Soft, fresh, tannic.

The Monica vine is also called Niedda Mora and Mora di Spagna, named for the grape's Spanish origins. The plant has broad leaves, the medium-sized cluster is sparse, variously shaped with medium-sized, dark blue-black berries. It is a very vigorous grape with abundant yields, and is the third most cultivated grape in Sardinia.

The Monica vine is also called Niedda Mora and Mora di Spagna, named for the grape's Spanish origins. The plant has broad leaves, the medium-sized cluster is sparse, variously shaped with medium-sized, dark blue-black berries.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>2.89 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration on the skins for 3-10 days in concrete vats with subsequent fermentation. Aging in the same containers for 2-3 years, then 3 months in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>10 mg/l

Monica

Bottiglia

Dark ruby red. Fruit, flowers, spices, balsamic notes, leather. Intense, acidic, fresh, slightly tannic, persistent.

Tenores owes its name to the typical Sardinian song with which it shares sweetness and harmony. It is made with Cannonau grapes from 60-year-old vines grown in Badde Nigolosu, inland from the Gulf of Asinara. All production processes are carried out according to biodynamic principles, without the use of technology or chemicals.

Tenores owes its name to the typical Sardinian song with which it shares sweetness and harmony. It is made with Cannonau grapes from 60-year-old vines grown in Badde Nigolosu, inland from the Gulf of Asinara.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>undefined

Ruby red. Red fruits, spices, mineral notes. Tannic, spicy.

The Pascale grape variety is characterized by medium to large pyramidal clusters with round, large, full-bodied berries. According to producer Dettori there are two biotypes of Pascale, the first has larger clusters weighing up to a kilo, the second has smaller clusters and berries. It is a vigorous variety with good productivity that experts say was posted to Sardinia from Spain and is first mentioned in 1780, mainly used as a table grape and only recently used for wine production.

The Pascale grape variety is characterized by medium to large pyramidal clusters with round, large, full-bodied berries. According to producer Dettori there are two biotypes of Pascale, the first has larger clusters weighing up to a kilogram, and the second has smaller clusters and berries.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Pascale

Straw yellow. Ripe fruit, oriental spices, oxidative notes. Balanced, savory, full-bodied.

Made from 100 percent Vermentino grapes, Dettori Bianco undergoes no chemical treatments of any kind to preserve nature and the land, and the entire winemaking process is done naturally without the aid of technology. In Romangia, an area in the northwest of Sardinia where the wine has been produced for more than 3,000 years, vines more than 50 years old grow on limestone hills at an altitude of 300 meters influenced by the currents of the sea not far away.

Made from 100 percent Vermentino grapes, Dettori Bianco does not undergo chemical treatments of any kind to preserve nature and the land, and the entire winemaking process is done naturally without the aid of technology.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>55 years old
<label>Estensione del vigneto:</label>3.89 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>7.5 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in concrete vats and maceration on the skins for 3-4 days. Aging for 2-3 years in concrete. No filtration or clarification.
<label>Sulfur dioxide:</label>10 mg/l

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