Vineyards Magazine

We are in the Sinis Peninsula (Sardinia) in Cabras on the ground typically devoted to the Vernaccia.

Founded in 1898 by Salvatore Contini, the Contini winery is a journey into wine roads long and exciting. The winery today is an absolute excellence within the Sardinian wine scene. The company in the past has been widely recognized as the gold medal at the Milan exposition of 1912 and 1913, and the first Sardinian wine to defeat the Gambero Rosso Tre Bicchieri in 1989. The strengths of Contini products are Vermentino and Cannonau, Nieddera from the vine and wine Mamaioa, natural wines without added sulfites. Do not also forget the Karmis, wine unique in its kind, obtained by a clever blend of Grenache and Vermentino grapes.
The strongly “Sardinian” company in its conception in history has its strength but it is also focus on innovation.

We tasted:

Pariglia Vermentino di Sardegna DOC 2015

It ‘s a classic 100% Vermentino grown in volcanic soil rich in minerals. To note the cultivation espalier (Guyot and cordon). The fermentation takes place in stainless steel tanks at controlled temperature (16-18 ° C). It comes with its typical straw yellow that turns a slightly green. The nose gives off a fruity and floral bouquet. The taste is fresh, fruity, well balanced delicate mineral.
Recommended for fish dishes.

Karmis Bianco Tharros IGT 2015

The Karmis is a wine with grapes from the typical local varieties. It born from a mix of land, partly sandy, partly clayey and even volcanic with espalier and sapling cultivation.
Maturation takes place in steel tanks or vitrified cement, together with its yeasts, with periodic battonage. It is aged for several months in the bottle.
It shows a bright straw yellow. The nose is fruity, floral and Intense. The taste is soft, with pear aftertaste and is very persistent.
It goes well with seafood or white meat light seasoning and vegetable stews. Excellent as an aperitif.

Nieddera Rosato Valle del Tirso IGT 2015

This rosé is made of Nieddera 90% and other red grapes of the area 10%. Born from a sandy soil and slightly loamy. The wine is made by crushing and maceration on the skins for 12/24 hours and the rosé must extraction and fermentation at controlled temperature (16-18 ° C). It is aged in steel for several months.

It presents an intense pink, carmine colour. The nose is delicate, intense, fruity and floral. In the mouth it is soft, fresh, with notes of cherry. On the table served chilled it is perfect for soups and grilled fish, as well as white meats

It’s a perfect rosé for summer from fresh use 8-10 ° C.