Extremely limited production, less than 1,000 bottles made, obtained from the recovery and vinification of an old Vermentino vineyard from 1985, located close to the sea. Very few kilograms per vine, with grapes that concentrate unique aromas and salinity. The wine is fermented in steel and then aged in wood for 8 to 10 months. It boasts herbal aromas of rosemary, sage, and juniper, with subtle hints of hydrocarbons. The wine’s excellent freshness balances its pronounced salinity. Ideal for any occasion, even as an aperitif, it pairs perfectly with seafood dishes such as linguine with mixed seafood or lobster Catalan-style. To fully appreciate its style, Saldenya should be served at a temperature of 8-10°C.
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