The winery was established in 1975 by Filippo Mura, who understood the extraordinary wine-growing propensity of the Azzanidò valley, in Gallura.
Today the winery is run by his children Marianna and Salvatore Mura, who contributed to increasing the wine’s quality, adopting modern technologies, but always respecting traditional cultivation methods and winemaking processes.The specific characteristics of the soil, the climate and the careful selection of the grapes are the essential premises for making wines at the Vini Mura winery.
Vini Mura
100% Vermentino di Gallura, aged in bottles for at least 2 months before being sold. It is a wine which gives a very fine and fascinating profile on the nose, where perfectly balanced notes of sage, rosemary and Mediterranean scrub are combined with floral and exotic fruit scents. A juicy and pulpy Vermentino, with a dry, savory and mineral taste and a long finish. A winery worth betting on. The Mura’s Vermentino Sienda is dedication, passion, nature, terroir and tradition.
The tripe, in this case the honey comb part, is soaked in brine for 24 hours, then cooked at 83 ° C for 16 hours, and sautéed to make it crunchy. The raw red shrimp pulp is flavored with lime zest, while a restricted sauce is made with the shell. The finish is a basil cream which gives a fresh vegetable finish to the dish.
100% Vermentino di Gallura, aged in bottles for at least 2 months before being sold. It is a wine which gives a very fine and fascinating profile on the nose, where perfectly balanced notes of sage, rosemary and Mediterranean scrub are combined with floral and exotic fruit scents. A juicy and pulpy Vermentino, with a dry, savory and mineral taste and a long finish. A winery worth betting on. The Mura’s Vermentino Sienda is dedication, passion, nature, terroir and tradition.
Serving temperature: 9.5°
Alcohol content: 14,5
The tripe, in this case the honey comb part, is soaked in brine for 24 hours, then cooked at 83 ° C for 16 hours, and sautéed to make it crunchy. The raw red shrimp pulp is flavored with lime zest, while a restricted sauce is made with the shell. The finish is a basil cream which gives a fresh vegetable finish to the dish.
