Founded in 1899, Sella & Mosca has earned a worldwide reputation for top-quality, sustainably made wines that showcase true Sardinian character. Today, their legacy lives on with the Moretti family, who has extensive expertise in the wine industry, dating back to the 1970s. The family acquired the estate in 2016, and CEO Francesca Moretti remains actively involved in the Sella & Mosca winery. She works alongside chief winemaker Giovanni Pinna, a Sardinian native with a master's degree in Oenology and a Ph.D. in Microbic Microbiology. The Sella & Mosca team strives to preserve Sardinia's natural landscape and showcase native varietals such as Vermentino, Torbato and Cannonau.
This beautifully crafted sparkler is 100% Torbato, a rare and precious varietal, rediscovered and rehabilitated by Sella & Mosca over the years, it grows best in calcareous soil originating from ancient marine sedimentation. Its bunches are carefully culled to select those that stand out for their acidity, so that the must will acquire the most desirable characteristics for producing spumante. After harvest, grapes are soft-pressed and undergo a cold settling. The first fermentation is initiated by select yeasts and takes place in stainless steel tanks at a controlled temperature. The second fermentation occurs on the lees over 20 days in stainless steel. The wine does not undergo malolactic fermentation. The wine is then aged in stainless steel for three months.
In the glass, the wine sport a bright and shining yellow hue, while the aromas range vivaciously from acacia blossoms and pink grapefruit to autolytic and bready notes. A trail of iodine reverberates within a savory, fresh and balsamic palate with a creamy yet dry and vertical start. A graceful, not-to-be missed aperitif from one of the Mediterranean's most enchanting islands.
This beautifully crafted sparkler is 100% Torbato, a rare and precious varietal, rediscovered and rehabilitated by Sella & Mosca over the years, it grows best in calcareous soil originating from ancient marine sedimentation. Its bunches are carefully culled to select those that stand out for their acidity, so that the must will acquire the most desirable characteristics for producing spumante. After harvest, grapes are soft-pressed and undergo a cold settling. The first fermentation is initiated by select yeasts and takes place in stainless steel tanks at a controlled temperature. The second fermentation occurs on the lees over 20 days in stainless steel. The wine does not undergo malolactic fermentation. The wine is then aged in stainless steel for three months.
In the glass, the wine sport a bright and shining yellow hue, while the aromas range vivaciously from acacia blossoms and pink grapefruit to autolytic and bready notes. A trail of iodine reverberates within a savory, fresh and balsamic palate with a creamy yet dry and vertical start. A graceful, not-to-be missed aperitif from one of the Mediterranean's most enchanting islands.
