Pala Soprasole Vermentino di Sardegna 2021

Pala Soprasole Vermentino di Sardegna is a bright and elegant white wine from Sardinia, Italy. Made from 100% Vermentino, it reveals aromas of citrus, pear, and Mediterranean herbs, with hints of almond and saline minerality. The palate is medium-bodied with vibrant acidity, a silky texture, and a refreshing, mineral finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Mineral-driven
Grape Varietal: Vermentino
Tastes Like: Comparable to a light Chardonnay, with pear, citrus zest, and a hint of salinity, finishing with vibrant acidity and a refreshing mineral edge.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Sardinia, Italy
Terroir: Rocky and sandy soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Pala is a renowned winery in Sardinia, celebrated for producing wines that highlight the island's indigenous grape varieties. Their Soprasole Vermentino is a refined expression of Sardinia's coastal terroir.

Seafood: Grilled lobster, seared scallops, or seafood linguine.
Poultry: Lemon-roasted chicken or turkey wraps.
Vegetarian: Asparagus risotto or roasted vegetable tart.
Meat: Light pork dishes or veal scaloppine.

Ricotta: Light and creamy, enhancing the wine's minerality.
Goat Cheese: Tangy and fresh, complementing the wine's crispness.
Pecorino: Nutty and savoury, pairing beautifully with the wine.
Brie: Soft and mild, balancing the wine's acidity.

Asparagus Risotto

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and chopped
• 4 cups vegetable stock
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion until softened.
2. Add rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add vegetable stock, one ladle at a time, stirring until absorbed.
4. In the final 5 minutes of cooking, stir in chopped asparagus.
5. Once rice is creamy, stir in Parmesan. Season with salt and pepper.
6. Serve warm, garnished with additional Parmesan.

Tip: Add a drizzle of truffle oil for an extra luxurious touch.