2022 Vermentino 'Ala Blanca', Sardinia, Poderi Parpinello

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Experience the allure of the 2022 Vermentino 'Ala Blanca' by Poderi Parpinello, a delightful Italian wine that captures the essence of the renowned Sardinia region.

Key Features:

  • 🍇 Vintage: 2022
  • 🏞️ Origin: Sardinia, Italy
  • 🍇 Grape Varieties: Vermentino
  • 🍷 Flavor Profile: The 2022 Vermentino 'Ala Blanca' boasts a crisp and refreshing flavor profile with notes of citrus and tropical fruits. Its lively acidity and minerality make it an ideal companion for seafood dishes and light salads.
  • 🌍 Sardinia Terroir: Poderi Parpinello harnesses the terroir of the Sardinia region, characterized by its sandy soils and Mediterranean climate. These unique environmental factors impart a distinct maritime influence to the grapes, resulting in wines with a fresh and vibrant character.
  • 🍇 Blend Composition: The 2022 Vermentino 'Ala Blanca' is made with 100% Vermentino grapes, showcasing the pure expression of this indigenous variety. The wine is fermented in stainless steel tanks to preserve its fruit-forward aromas and crisp acidity.
  • 🍷 Winemaking Techniques: Poderi Parpinello employs modern winemaking techniques to ensure the highest quality standards. The grapes are hand-harvested and carefully sorted to select only the best fruit for production.
  • 🍽️ Food Pairing: Elevate your dining experience by pairing the 2022 Vermentino 'Ala Blanca' with seafood risotto, grilled shrimp, or fresh oysters. Its vibrant acidity and citrus notes complement a wide range of Mediterranean dishes.
  • 🍷 Serving Recommendation: For optimal enjoyment, serve the 2022 Vermentino 'Ala Blanca' slightly chilled, around 10-12°C. This temperature allows the wine's aromas and flavors to shine, providing a refreshing and enjoyable drinking experience.

Discover the charm and elegance of the 2022 Vermentino 'Ala Blanca' from Poderi Parpinello. With its distinctive character and refreshing appeal, this Italian wine is sure to captivate your senses and leave a lasting impression.

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