Sardinia, Italy

  From the northern Anglona hills and the plains above Alghero, on the island of Sardegna, comes the mighty Cannonau, the stong-charactered Vermentino, and the fragrant Moscato. Sardinians have been making wine since as early as the 8th century B.C., when itinerant Phoenician traders showed them the tricks of the trade. Viticulture was later given a boost by the arrival, in the 13th century, of Spain’s would-be “conquistadores.” In the region of “Commune di Florinas,” in the province of Sassari, is the Soletta family estate. It is here that two Soletta brothers, Umberto (a former race-car driver), Francesco, and their sister Pina, carry on the traditions of generations of the Soletta family in the meticulous production and vinification of fine wines.  Shelftalkers  Winery website  
soletta-vermentino'Sardo' Vermentino di Sardegna
The grapes are hand harvested in mid September and placed in small crates in order to retain the juices and flavors of this beautiful fruit, then destemmed, cold macerated, and pressed, and vinified in glass- lined cement tanks, at a controlled temperature, for six months; three months rest in the bottle follows before release This lovely wine has a pale yellow color with aromas of citrus fruits and flowers and a fresh well-balanced taste with fresh-fruit undertones. It’s delicious as an aperitif or when served with fish, shellfish, light meats, pastas dishes with light sauces and soft cheeses. Serve chilled.
soletta-cannonau'Sardo' Cannonau di Sardegna
The grapes are hand picked at the first harvest in early October, and placed in small crates in order to retain the juices and flavors of the fruit, then destemmed and cold macerated on the skins in glass lined cement tanks for 3 weeks. The juice is vinified in small stainless steel tanks for about 12 months followed by mild filtration and an additional 3 months rest in the bottle before release.