Tenute Olbios is run by the owner Daniela Pinna who carries on the family winemaking tradition by taking care of every stage of the wine making process, from harvest to bottling, with passion, dedication and a continuous pursuit of excellence.
The company operates with the utmost respect for environmental sustainability, aiming at an integrated and 100% vegan production. Located on the outskirts of the city of Olbia, the winery stands in the heart of the vineyard, facing the sea and the island of Tavolara to the east, the Arborense Castle of Pedres to the west. The tasting area is a room with large windows overlooking the vineyards.
Tenute Olbios – Via Loiri 83
07026 Olbia, Sardegna
Telefono: 0789 641003
A Vermentino vinified as single grape, deep in flavor and a with a long persistence on the palate and on the nose: aromas of exotic fruits and flowers typical of the Mediterranean scrub. Fruity notes where black cherry and ripe orange peel stand out, ending with the typical slightly bitter aftertaste of Vermentino. It was passion, combined with the desire to preserve and protect the quality, aromas and sensations of the Lupus in fabula, that led to choosing a very particular and innovative closure system: in glass. A system where even the gesture of opening (without a corkscrew) takes on a different, new yet complex and fascinating ritual. This detail also reflects the fine simplicity that is found in every choice Tenute Olbios makes. Quantities are limited by choice, in order to have the maximum qualitative yield. Thanks to its structure and freshness, Vermentino it goes well with all types of fish dishes. Vermentino di Gallura can be paired with fish soups and shellfish dishes such as Catalan lobster or spiny lobster in sauce. There is also an interesting regional pairing with “Porcetto” (roasted piglet).
Serving temperature: 8,5°
Alcohol content 14%
Senatore Cappelli wheat spaghettone, creamed with sour butter and wild asparagus. The bottarga in two different textures adds saltiness to the dish by contrasting the acid hints of butter and the green note of asparagus.