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MENDULA MALVASIA DI SARDEGNA

MENDULA MALVASIA DI SARDEGNA

£41.00£246.00 (Price for a single bottle) immediate availability

Mendula is the dry malvasia of Cantina Lilliu. Intense and fragrant, the Mendula is characterized by a golden yellow color and a persistent aftertaste of roasted almonds. Hence the name Mendula, which in Sardinian means almond. It is a long-lived wine, made to last in time as the traditions to which it is linked. The vine of Malvasia is cultivated from time immemorial in Marmilla where, thanks to the clayey and calcareous soils, it is able to express its characteristics in the best possible way. Ancient history links Malvasia to Marmilla.
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Minimum quantity: 6 pcs
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CHARACTERISTICS:
Designation Malvasia di Sardegna
Grape Types 100% Malvasia
Region Sardinia
Bottle Size 75 cl Bottle
Production zone Mid-west of Sardinia (Central Marmilla)
Maceration
 40 days in film maceration to obtain the aromas, perfumes and texture that make Mendula unique
Aging
Refining phase in the bottle
Cultivation 100% chemical-free
SKU: mendula-lilliu Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

Regions

Types

Sommelier's Description

Colour Golden yellow color
Scent Very intense, fruity and aromatic
Taste Persistent aftertaste of roasted almonds

THE PROCESSING

When the clusters, cultivated thanks to the techniques of synergistic agriculture in aridoculture, reach the ideal maturity they are harvested by hand and processed immediately. After a soft slurry, the grapes remain for forty days in film maceration to obtain the aromas, perfumes and texture that make Mendula unique. After the fermentation of the must and the steel stabilization, it passes to the refining phase in the bottle, which will give the Mendula a different emotion for each year of aging. Mendula, like all the wines of the Lilliu Cellar, is completely devoid of chemical residues,  as certified byquality analyzes.

Matching recipes

BURIDDA ALLA CASTEDDAIA

INGREDIENTS:

  • 500 grams of dogfish (about 4 or 5 small dogfish)
  • 1/2 cup (100 ml) of white vinegar
  • 1/2 cup (100 ml) of apple vinegar
  • 1/2 cup (100 ml) of white wine
  • 1/4 cup (60 ml) extra virgin olive oil
  • The juice of one lemon
  • 3 cloves of garlic
  • 10 walnuts, in small pieces
  • 6 or 7 bay leaves
  • Chopped parsley

 

    HOW TO COOK

    Clean and wash the dogfish, making sure to take out the livers and keep them aside. Cut the dogfish in small pieces. Fill a pot with water and add the white wine vinegar, the stems of parsley and half of the bay leaves and bring it to the boil. Once boiling, throw in the chunks of dogfish and place a lid, then turn the fire off and leave it to cook for 10 minutes. Fry the garlic and parsley in extra virgin olive oil, then add the livers and squash them with a wooden spoon. Add the walnuts and the remaining bay leaves. Blend with the apple vinegar and white wine and cook for about 15 minutes. In a bowl, place the dogfish and cover it with the hot sauce. Cover it and once cold let it rest in the fridge for 24 to 48 hours before serving.

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