Traditional Wines
We currently produce three dry wines using traditional winemaking methods: Mommoti, Mommotino and Vermentino.
The harvest is done manually. The grapes are destemmed and placed in steel tanks for fermentation, which goes on for about 8/10 days. A soft pressing of the pomace follows. The must thus obtained is kept for a few months inside steel tanks.
Mommotino and Vermentino are then bottled. Both are fresh and vibrant wines. Mommoti, on the other hand, gives its best by aging for a few months in French oak barrels (barriques).
It is also now available our new Sorbino, dessert wine!
Wines in Amphora
Part of the grapes harvested in 2021 were destined for a very exciting project: wines fermented and aged in terracotta amphorae. We are therefore happy to announce that these wines will be available soon!
The grapes of our native vines are carefully selected and harvested by hand, destemmed and then deposited in the amphorae together with the skins. Fermentation is spontaneous, keeping the amphora open, and goes on for about 30 days. Next, 6 months of maceration in amphora on the skins follow and then 6 more months of aging in amphora in contact with the pomace and the lees. Finally, the wine ages in used barriques for 1 year.
Olive Oil
Our olive grove stands on the side of a gentle hill overlooking the small town of Arbus. From Bosana and Nera di Gonnos olives, hand-picked and pressed at a controlled temperature, we obtain S’obia. It is an extra virgin olive oil with a greenish yellow color, clear and bright. It has a clear aroma of fresh olives and a slightly spicy flavor with delicate notes of artichoke.
The next vintage of S’obia will be available in late 2024.
