Sella & Mosca
Alghero Cabernet Marchese di Villamarina Riserva 2022
Other years:
2021| Denomination | DOC Alghero Cabernet Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Cabernet Sauvignon |
| Aging | Aged for 18 months in barriques (50% new French barriques and 50% second-use), followed by 18 months in concrete and 12 months of bottle ageing. |
| Other years | 2021 |
- Type: Alghero Rosso DOC, 100% Cabernet Sauvignon, full-bodied and silky.
- Aromas: Notes of black cherry, blackcurrant, tobacco, cedar, leather and balsamic hints.
- Maturation: 18 months in French oak barriques, followed by ageing in concrete and bottle.
- Origin: Alghero Coast. Breezy climate and iron-rich clay and sandy soils.
- Notes: Gambero Rosso 'Three Glasses' award. Alcohol content 13.5% vol.
Description
Wine type
Marchese di Villamarina by Sella & Mosca is a still red wine of great structure and complexity, made entirely from Cabernet Sauvignon grapes. This Alghero Cabernet Riserva represents an elegant and profound expression of the Sardinian territory. On the palate, it is silky, with firm tannins and excellent freshness, accompanied by intense notes of black cherry, blackcurrant, tobacco and spices. Fermentation is followed by long ageing in French oak barrels, concrete and bottle.
Origin
The grapes come from the Alghero coastal strip in Sardinia, an area characterised by a sunny and breezy climate, with mild winters that favour optimal ripening and a constant saline influence. The vineyards, rooted in soils rich in ferrous clays, wind-blown sands and ancient geological debris, give the wine a perfect balance between body and acidity. This combination of climate and soil gives the Cabernet Sauvignon a strong Mediterranean identity.
Production
The late harvest is carried out by hand-picking with careful selection of the bunches. After destemming and crushing, the must undergoes cold pre-fermentative maceration, followed by temperature-controlled fermentation. Malolactic fermentation completes the cycle before a long period of maturation. The wine rests for 18 months in French oak barrels, partly new and partly second-passage, followed by ageing in concrete and a final period in the bottle to harmonise the tannins.
History and curiosities
Marchese di Villamarina is the flagship of the Sella & Mosca winery, founded in 1899. This Riserva pays tribute to an illustrious Sardinian family and is a source of pride for the region, capable of competing with the great reds from across the Alps. This exceptional Cabernet Sauvignon has won countless awards, including the Three Glasses from Gambero Rosso.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1899
- Oenologist: Giovanni Pinna
- Bottles produced: 4.800.000
- Hectares: 520
| Name | Sella & Mosca Alghero Cabernet Marchese di Villamarina Riserva 2022 |
|---|---|
| Type | Red green still |
| Denomination | Alghero DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Cabernet Sauvignon |
| Country | Italy |
| Region | Sardinia |
| Vendor | Sella & Mosca |
| Story | History and curiosities Marchese di Villamarina is the flagship of the Sella & Mosca winery, founded in 1899. This Riserva pays tribute to an illustrious Sardinian family and is a source of pride for the region, capable of competing with the great reds from across the Alps. This exceptional Cabernet Sauvignon has won countless awards, including the Three Glasses from Gambero Rosso. |
| Origin | Coastal strip of Alghero (Province of Sassari), Sardinia, Italy |
| Climate | Sunny and breezy coastal climate, with mild winters |
| Soil composition | Soils rich in ferrous clays, aeolian sands and ancient geological debris |
| Plants per hectare | 5050 vines/ha |
| Yield per hectare | 90 quintals/ha |
| Harvest | Late autumn |
| Fermentation temperature | Between 18°C and 28°C |
| Fermentation | About three weeks |
| Production technique | Late manual harvest; destemming and crushing; maceration on the skins (cold pre-fermentation) and temperature-controlled fermentation; malolactic fermentation; ageing in French oak barriques/casks (Tronçais) and subsequent ageing in concrete and in bottle. |
| Wine making | Late manual harvest and selection of the bunches; destemming and crushing; maceration on the skins at a controlled temperature (cold pre-fermentative maceration at 10°C for 12 hours) and fermentation at a controlled temperature between 18°C and 28°C with prolonged maceration (approximately 3 weeks); malolactic fermentation; ageing for 14–18 months in small French oak barrels/barriques (Tronçais, some of which are new) followed by further maturation in traditional barrels and/or concrete and subsequent bottle ageing. |
| Aging | Aged for 18 months in barriques (50% new French barriques and 50% second-use), followed by 18 months in concrete and 12 months of bottle ageing. |
| Total acidity | 5.8 gr/L |
| Allergens | Contains sulphites |