Sardinia

Nuragus di Cagliari d.o.c.
Perlas is a white wine with Denomination of Controlled Origin, obtained from 100% Nuragus grapes. The wine has a light straw color with greenish reflections, a fresh and pleasantly fruity aroma. On the palate, it is delicate, with a pleasant acidic expression.

ORGANOLEPTIC CHARACTERISTICS
Color: pale straw yellow, with slight greenish reflections.
Aroma: intense floral, fresh, and fruity.
Taste: intense and persistent, tangy, with a delicate and characteristic bitter note on the finish.
GRAPES
100% Vermentino.
PRODUCTION AREA
Surrounding territory of the Winery, characterized by medium-textured soils composed of clayey limestones of Miocene origin, medium hilly position, sub-arid climate.
PRODUCTION TECHNOLOGY
After careful selection of the most suitable plots, the grapes undergo destemming and crushing followed by soft pressing. The obtained must is clarified by static cold decantation, and the clean fraction is inoculated with selected yeasts. Fermentation is conducted at temperatures of 14-16°C for about fourteen days. After fermentation, the wine remains in contact with its noble lees for about 45 days and is bottled in the spring following the harvest to preserve its freshness characteristics intact.
AGING
In ideal storage conditions, it can withstand an additional aging period of about 2 years from the bottling date.

Nasco from Cagliari 100% d.o.c.

ORGANOLAPTIC CHARACTERISTICS
Color: straw yellow.
Aroma: elegant and complex with notes of sweet spices, dried flowers, and pleasant hints of toasted fruit.
Taste: full and persistent, with a pleasant saltiness and a delicately almond finish.
GRAPES
100% Nasco.
PRODUCTION AREA
Surrounding territory of the Winery, characterized by medium-textured soils composed of clayey limestones of Miocene origin, medium hilly position, sub-arid climate.
PRODUCTION TECHNOLOGY
After a cold maceration on the skins for one night, the must is allowed to rest for 12 hours at low temperature to clarify it gently. Inoculation with selected yeasts from the clean part and fermentation at 14°C for about 14 days. A racking after fermentation begins the aging period in contact with the noble lees for the entire period leading up to bottling.
AGING
It is preferable to drink it starting one year after the harvest, but its structure allows for long aging periods.

Terroir and Denomination:
Romangia, Igt White.
Municipality:
Sennori.
Cru:
Badde Nigolosu.
Vineyard:
Dettori Bianco.
Training:
Alberello.
Vinification:
Natural. In the vineyard, we work following the principles, processes, and methods that Nature uses for itself. Vinified and aged in Cement without the addition of yeasts or any other additives and auxiliaries. No chemical parameters have been adjusted. Unfiltered, unclarified, not aged in wood.
Aging:
7 months in Cement and Glass.

It is the iconic wine of the winery, produced for the first time in 1980. It comes from the intuition of being able to obtain, from the Vermentino grapes, the most loved by Capichera, a wine capable of competing with the great international whites. The best bunches of these grapes, cultivated in its land of choice, are transformed into a unique and identity-rich wine, elegant and with a strong personality.
The name Capichera, from the Latin caput erat “it was the capital”, is the ancient name of the family estate.

Vermentino di Sardegna superiore d.o.c.g.
Vign’angena in Gallurese dialect means vineyard of others. The name refers to the grapes coming from vineyards under management, with which this wine was produced in the very early years until the productive maturity of the new owned vineyards. Vinified for the first time in 1994, very fragrant, mineral, intense, the Vign’angena is the expression of Vermentino di Gallura vinified exclusively in steel tanks.

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