Solais

Vineyard and terroir

Vermentino is sourced from trellis-trained vineyards on generally medium-textured soils containing sand and clay.

Grapes

Vermentino.

Vinification

Harvesting by hand begins in mid-August to retain high acidity and freshness. Gentle pressing yields the 50% fraction of must selected for sparkling-wine production. The must ferments for 15 days in temperature-controlled stainless-steel tanks.

Secondary fermentation takes place in bottle with selected yeasts at a constant 16 °C for approximately 40 days. A special liqueur is used at disgorgement to accentuate the character of the original grapes.

Ageing

The base wine matures on fine lees in stainless-steel vats for 6–7 months. After secondary fermentation, maturation continues for 36 months, followed by further bottle ageing after disgorgement and before release.

Tasting profile

Bright straw yellow, with a creamy mousse and fine, persistent perlage. The intense, mineral bouquet shows hawthorn, white-fleshed fruit and hazelnut cream. Dry, soft and elegant on the palate, with pronounced minerality and savouriness.

Serving and pairing

Serve at 6–8 °C. Suitable as an aperitif or throughout a meal, with a particular affinity for seafood and shellfish.