Additional information
| Weight | 7 kg |
|---|---|
| Dimensions | 26 × 16 × 32 cm |
| Colors | |
| Regions | |
| Types |
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CANTARU BIANCO DI SARDEGNA IGT
CANTARU BIANCO DI SARDEGNA IGT
£32.00 – £192.00 (Price for a single bottle) immediate availability
Cantaru (which in Sardinian means spring) is an intresting white wine, obtained by blending grapes from two historically suited territories: Anglona, land of Vermentino, and Marmilla, land of Malvasia and Nasco. The wise processing of these grapes has created a white wine with an original and balanced taste and with incredibly original aromasCHARACTERISTICS:
| Designation | Bianco Isola dei Nuraghi IGT |
|---|---|
| Grape Types | Blend of native grapes Isola dei Nuraghi IGT |
| Region | Sardinia |
| Bottle Size | 75 cl Bottle |
| Production zone | Mid-west of Sardinia (Central Marmilla) |
| Vinification |
Synergistic agriculture applied to the vineyard in aridoculture |
| Aging |
4 months in steel then in bottle
|
| Cultivation | 100% chemical-free |
Sommelier's Description
| Colour | Straw yellow tending to gold |
|---|---|
| Scent | Floral, fruity, sapid |
| Taste | Persistent, elegant, soft and well-balanced |
THE MOST REMOTE ROOTS OF AN ANCESTRAL ISLAND
Marmilla is the beautiful territory where the business of Cantina Lilliu thrives on, where the vines grow in the Ussaramanna farm. A corner of Sardinia full of elements destined to last over time. Here lies the majestic Nuragica palace of Barumini that continues to whisper the mysteries of the Bronze Age. Here Eleanor of Arborea had one of her castles erected, still standing today and bearing evidence of the island’s Middle Ages: with its Giudicati, it illuminated a dark era. Here the horses of the Giara di Gesturi, Sa Jara Manna run free: live fossils that have galloped throughout the centuries, protected by a highland that tells us of a world of ten thousand years ago. The most remote roots of an ancestral island are embedded here. Because it is right here in Sardinia that the DNA of the first human beings is preserved. An island whereby the most archaic traditions and the most uncontaminated landscapes still resist.
Matching recipes
SARDINIAN FISH SOUP – ZUPPA DI PESCE ALLA SARDA
INGREDIENTS:
- 1 teaspoon saffron threads
- 1/2 Cup hot chicken broth
- 5 Tablespoons extra-virgin olive oil
- 1/2 Cup thinly-sliced onion
- 1/2 Cup chopped fennel bulb; plus
- 1 Tablespoon finely-chopped fennel leaves
- 2 cloves garlic; chopped
- 1 teaspoon crushed red pepper flakes
- 1 Tablespoon minced fresh parsley
- 1 1/2 Cups coarsely-chopped peeled fresh or canned plum tomatoes
- 1/2 Cup dry white wine
- 1 kg mixed seafood (cleaned squid, lobster meat, tuna, swordfish steaks)
- Salt, to taste
- freshly-ground black pepper, to taste
- 6 slices Italian bread; toasted
HOW TO COOK
Soak the saffron threads in the hot chicken broth; set aside. In a large Dutch oven or heavy pot, heat the oil. Add the onion and saute for 2 minutes. Add the chopped fennel bulb and saute for 3 minutes. Add the garlic and red pepper flakes and saute for 1 minute. Add the fennel leaves, parsley, tomatoes, and wine and stir well. Strain the chicken broth, pressing on the saffron threads to extract all the liquid, and add to the pot; discard the saffron. Stir well and simmer for 5 minutes. Meanwhile, cut the squid into 1/2-inch rings. Cut the lobster, tuna, and swordfish into 1-inch cubes. Add the squid to the pot and season with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until the squid is barely al dente, still firm but not rubbery. Add the remaining seafood and cook for 10 minutes longer. Place a bread slice in each of 6 soup bowls and carefully ladle the soup over the bread
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