Vermentino like you have never tasted before.
This is not your average island white. Tenute Dettori ferments the Vermentino on its skins for a few days, ages it in concrete and bottles it without fining or filtration. The result is golden, raw and alive, with a tea-like grip that makes it brilliant with food.
Tastes like: Salted apricot, lemon rind and orange citrus, with fennel, green tea, thyme and sea spray.
Feels like: Medium-bodied and bone dry, with soft tannins, bright freshness and no oak.
Great with: Grilled octopus with lemon and herbs, burrata with bottarga.
Singapore and Asian favourites: Mee siam, Thai pomelo salad, tandoori chicken.
The geeky bit: Vermentino from limestone-rich soils in the coastal hills of Badde Nigolosu, Sardinia. Farmed biodynamically, picked by hand, fermented in concrete with native yeasts, with no additives and no filtration. Named after the day the grapes are picked.
Why we like it: Funky, golden and soulful. One for the adventurous.
Serve: 12 to 14°C. Straight from the fridge is a touch too cold; give it a few minutes in the glass.
Alcohol: 13%
