Pala – Stellato Vermentino
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Italy
Sardinia
Wine
White
The Facts
UPCs
- 2024 (6pk/750ml) - 7 45163 83321 7
- 2023 (6pk/750ml) - 7 45163 83321 7
Origins Italy > Sardinia > Sardegna
Appellation Sardegna
Varietal Vermentino
Cepage 100% Vermentino
Winemaking After soft pressing of the grapes, fermentation takes place in temperature controlled stainless steel vats. After fermentation, the wine remains in contact with the lees for about four months.
Aging 5 months of fine lees contact
Alcohol by Volume 14.0%
Annual Production 3,333 cases
Markets California
Trade and Media
The Character
Overall Elegant & Nuanced
Aromas Floral notes, summer fruit, Mediterranean scrub,
Mouthfeel Balanced with good depth
Tasting Notes Intense straw yellow color with greenish tinges, brilliant. Intense, lingering aroma with vegetable and floral fragrances of Mediterranean scrub and summer fruits. Pleasant, nose-palate harmony, warm and full of good depth and perky acidity, balanced.
Selling Point The "five-star" wine of Pala - a must-try Vermentino!
Pairings Seafood, shell fish and crustaceans
Awards 2023 - 94pts Vinous, 92pts James Suckling
Sustainability
- 2024 - Certified Organic, Certified Sustainable, Vegan
- 2023 - Certified Organic, Certified Sustainable, Vegan
The Story
Stellato means "full of stars" in Italian and this wine is considered the "five-star" wine of Pala. Vineyard location: Is Crabilis, Municipality of Ussana.
About Pala
Producer Story
The Pala estate was founded in Sardinia, Italy, in 1950 and was farmed by the Pala family for three generations. This tradition continues today under the guidance of Lia Tolaini-Banville and her passion for the terroir, the indigenous grapes, and the traditions of this extraordinary island.
Producer Story
The Pala estate was founded in Sardinia, Italy, in 1950 and was farmed by the Pala family for three generations. This tradition continues today under the guidance of Lia Tolaini-Banville and her passion for the terroir, the indigenous grapes, and the traditions of this extraordinary island.
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