Sella & Mosca 'Cala Reale' Vermentino di Sardegna is a vibrant, charming and delicious white wine which has prominent tropical fruit flavours mingling with Mediterranean herbs, finishing with a zesty, mineral twist. The deep straw-yellow colour with green highlights is exceedingly inviting, while the fresh, savoury finish keeps you coming back for more. Ideal as an aperitif or pair it with seafood, creamy pasta dishes and sunshine.

About the Producer

Over a century ago, two Piedmontese adventurers, Mr. Sella, an engineer, and Mr. Mosca, a lawyer, explored the uncultivated land of Sardinia. They instantly fell in love with its natural beauty and saw the potential of the terroir; thus Sella & Mosca was born. In 1899, the recovery of the land started and in 1901 the first vineyard was established. In 1903, the cellars were constructed, the historic cellars are still used today for ageing the wines. Located just over six miles from Alghero, in the Northwest of Sardinia, Sella & Mosca’s 520-hectare vineyard sits on ancient, sun-kissed lands where the grapes are imbued with salinity and minerality from the proximity to the sea. The mosaic of terroirs is captured in additional vineyards in Gallura and Sulcis where the nuances of the sites add character to the wines. In 2016, Sella & Mosca joined the Terra Moretti family. With a strong focus on sustainability and biodiversity, the estate is certified by Equalitas. Oenologist Giovanni Pinna translates the grapes into stylish wines that capture the essence of the exceptional terroir of Sardegna.

Vineyard and Winery

The Vermentino grapes for this wine come from Gallura, the northeastern part of the island. The hot climate is tempered by the sea influence which imparts a distinct saltiness and finesse to the wine and the diurnal temperature differences encourage a natural balancing acidity. The vineyard is located on the south side of Mount Limbara. The combination of hilly terroir, which is characterised by broken down granitic soils, produces grapes of great structure. The vines are trained according to spurred cordon - Guyot methods and have an average age of 18 years. They are planted at a density of 4,000 vines per hectare. The vineyard is cultivated sustainably; the vines are surrounded by trees and Mediterranean scrubland which helps to encourage biodiversity. Integrated management is used to combat vine pests.

The gently pressed grapes underwent a cool pre-fermentation maceration at 10°C for 24 hours followed by cold settling. Fermentation took place in stainless steel tanks at a controlled temperatures with selected yeasts. The wine did not go through malolactic conversion retaining its crisp style. The wine was aged for four months on the fine lees in stainless steel tanks, to retain the purity of fruit and the nuances of the terroir