Juliola Vermentino

€27,00 Balance Save
Juliola Vermentino
Juliola Vermentino
Juliola Vermentino
Juliola Vermentino

Juliola Vermentino

€27,00 Balance Save
Vintage 2018

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Greek and Latin literary sources related to the Lower Coghinas Valley report the name of the rural settlement of Juliola. Grape variety: vermentino
Type: dry white
Soil type: clayey-limestone
Training system: free curtain
Density: 4,100 vines per ha
Defense methods: integrated pest management
Vineyard production: 80/90 q/ha

harvest takes place between the second and third ten days of September, once the grapes have reached full ripeness, assessed through the measurement of sugar content, total acidity, and pH, as well as sensory analysis to determine the level of aromatic maturity.

Harvesting is carried out by hand, with maximum care to preserve the integrity of the clusters, so that the wine reflects all the typical characteristics of the variety and the unique qualities it expresses thanks to this territory.

Harvesting is carried out by hand, with maximum care to preserve the integrity of the clusters, so that the wine reflects all the typical characteristics of the variety and the unique qualities it expresses thanks to this territory.

vinification follows tradition: after a gentle destemming, fermentation takes place over 10–15 days at controlled temperatures.
After a brief maturation in steel tanks, the wine is bottled to enhance its aromatic richness. For this type, bottle aging of at least 5 years is required to best highlight its aromatic complexity.

Color: golden yellow, clear and consistent
Nose: intense, with prominent tertiary descriptors, broad and rich in aromas
Palate: dry, savory, persistent, full-bodied. The acidic note supports the
wine’s elegant structure

Alcohol content: 15% vol
Food pairings:
fish dishes, particularly seafood, shellfish, and stewed lobster with
chili pepper
Serving temperature: 10-12 °C

Tasting notes

Notes on gastronomic pairing

Notes of the oenologist

After a delicate destemming and the rapid separation of the pomace, a fermentation of 10-15 days at controlled temperature follows. After a short aging in steel to enhance the aromatic richness, the wine is bottled.