Samas Agricola Punica Isola dei Nuraghi, Sardinia, Italy, 2016
"Bright straw with golden highlights. Peach and rose water are complicated by chamomile on the intriguing nose. Bright and fresh; a peppery zing enlivens the ripe white stone fruit and herbal flavors. Finishes long and tactile, featuring an herbal nuance."
"A creamy white, with hints of fleur de sel and jasmine playing off flavors of yellow melon, pink grapefruit sorbet and stone. Offers a fresh, minerally finish. Vermentino with Chardonnay."
80% Vermentino, 20% Chardonnay
IGT Isola dei Nuraghi
Samas is named after the Punic God of the Sun. Vermentino and Chardonnay grapes grown in sandy soil are hand harvested at dawn to maintain characteristic varietal notes and freshness. Cryomaceration techniques prevent oxidation, resulting in a bright, vibrant wine. With prolonged fermentation using selected yeasts at controlled temperatures (60˚ Fahrenheit), the wine remains on the less for approximately 40 days. Vinified separately, the varieties rest in small concrete vats for 3 months once blended. To retain maximum character and freshness, Samas is neither filtered nor clarified.
Vivid yellow straw colour with soft greenish hints, the typical bouquet of tropical fruit and citrus notes with a distinguish Mediterranean flavour (sage fragrancy).
On the palate this wine is silky and well balanced by a moderate alcohol content (12,5%), good salinity and freshness notes.To be stored at medium-low temperatures on the range of 15-17 °C and to be served a bit cooler (around 12-13 °C). It matches very well all fish-made dishes, any white meat or it can be simply savoured as aperitif.
Grapes are transferred to the winery on small boxes cooled down by dry ice to keep them at a lower temperature; then the grapes are carried straight to the press (without crashing) where in a cold and static environment we obtain a fine first-pressed juice. Subsequently, the static decantation allows to implant selected yeasts on the pure must. Prolonged fermentation at a controlled temperature (16 °C) enables to keep the wine "fining" on the fermentation-lees for approximately 40 days. The product is frequently pumped over to optimise the fermentation process. The vinification is done separately for each varietal on stainless still vats. On a second stage, the Vermentino and Chardonnay wines are blended together; this blend will then rest on small concrete vats for about 3 months to complete the maturation and a natural stabilization of Samas, which is not filtered nor clarified.