About this wine
Vineyard and terroir
The fruit comes from Capichera’s own vineyards in Gallura, at 120 m above sea level. The sites face east and west and have sandy, stony soils rich in granite.
Vinification
The grapes are harvested late, in late September or early October. Fermentation takes place in stainless-steel tanks at 16–18 °C for four weeks.
Ageing
The wine matures in barriques for four to six months, followed by further ageing in bottle. It is released no earlier than two years after the harvest.
Tasting profile
Powerful, distinctive and deep in character.
Label / history
VT stands for Vendemmia Tardiva. Produced since 1990, it was the first white wine in the history of Vermentino and Sardinia to be made using barrel fermentation.
