The vineyard and winery overlook the Limbara Mountain, from we can admire a lovely dawn and stunning sunset. Our wines are like children of this rich and generous land, dominated by granite, sun and wind. Our work in the vineyard and our devotion in the cellar lead to fine and elegant wines. Tanca Raina wines tell the story of a territory and a family. Everything starts from the land, from its own characteristics, from the harsh and unstable climate, from the agricultural tradition and from history. Each product owes its fundamental elements, such as flavor, aroma, nutritional and organoleptic compounds, to the place it comes from.
Mindful of the past, focused on the present but confident of the future.
Tanca Raina
Sa Raina – Provincial Road 147 Monti-Telti km 3
07020 – Monti (SS) Tel. +39.3296154885
info@tancaraina.it
www.tancaraina.it
The hand-harvested grapes are immediately taken to the cellar close to the vineyards, where they are de-stemmed, cooled and placed in a vacuum pressing machine, in complete absence of oxygen. The must obtained is left to rest for 24 hours, after which the clear must is tapped and fermented in steel tanks at controlled temperature for about 20 days. At the end of the alcoholic fermentation the wine is decanted and refined. To the eye this Vermentino has a straw yellow color, on the nose it is intense and reveals aromas of Mediterranean scrub and white-fleshed fruit. The mouth-feel is balanced with the acidic-sapid elements well integrated in the alcohol content with an almondy aftertaste. A versatile wine that goes perfectly with fish-based first courses
The mackerel is marinated for 12 hours in soy sauce and honey. After roasting on the skin side, it is served with sweet and sour roasted carrot, cream of carrots and ginger, and bay leaf powder that imparts a slight bitterness.
The hand-harvested grapes are immediately taken to the cellar close to the vineyards, where they are de-stemmed, cooled and placed in a vacuum pressing machine, in complete absence of oxygen. The must obtained is left to rest for 24 hours, after which the clear must is tapped and fermented in steel tanks at controlled temperature for about 20 days. At the end of the alcoholic fermentation the wine is decanted and refined. To the eye this Vermentino has a straw yellow color, on the nose it is intense and reveals aromas of Mediterranean scrub and white-fleshed fruit. The mouth-feel is balanced with the acidic-sapid elements well integrated in the alcohol content with an almondy aftertaste. A versatile wine that goes perfectly with fish-based first courses
Serving temperature: 9
The mackerel is marinated for 12 hours in soy sauce and honey. After roasting on the skin side, it is served with sweet and sour roasted carrot, cream of carrots and ginger, and bay leaf powder that imparts a slight bitterness.
