Valli di Porto Pino VILLA DI CHIESA CANTINA DI SANTADI
| Sommelier score | 93/100 | 2026 |
| Winery | CANTINA DI SANTADI |
| Denomination | Valli di Porto Pino Igt |
| Vintage | 2024 |
| Grapes | 60% Vermentino, 40% Chardonnay |
| Alcohol content | 14,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | CA/115 |
| Winery headquarter | CANTINA DI SANTADI - Santadi (SU) - Via Giacomo Tachis, 14 |
| Bottle size | Standard bottle |
| Combination | Mixed fried fish, Tartare-fish carpaccio, Spaghetti with clams, Sushi-sashimi, Warm fish appetizers, Steamed fish Hors d'oeuvres, Oysters, Linguine in squid ink, Stuffed squids, Fresh cheese |
| Region | Sardinia (Italy) |
| Style | Light and fresh |
| Wine list | Vermentino |
| Dichiarazione Nutrizionale, Ingredienti e Raccolta differenziata | Visualizza le informazioni nutrizionali |
The Villa di Chiesa della Cantina Santadi is an IGT Valli di Porto Pino white wine, made from a blend of native grapes and international varieties, including Chardonnay from old vineyards in the lower Sulcis area, raised in guyot and espalier on sandy and clayey soils. The harvest is relatively early for the area and takes place between mid-August and mid-September, thus preserving freshness and acidic balance. After a soft pressing, the must ferments directly in French oak barriques. Once alcoholic fermentation is complete, the wine continues to age in the same barriques for about six months, with bâtonnage practices that keep the yeasts in suspension and increase complexity and structure.
Characteristics of this Sardinian wine
In the chalice it has a bright straw yellow colour with golden reflections. On the nose it offers delicate aromas of exotic fruit and citrus, enriched with floral notes and a light buttery and vanilla imprint due to the wooden passage. On the palate it is soft, savoury and persistent, with a finish that recalls well-integrated citrus and vanilla.
Recommended pairings with this white wine from Cantina Santadi
It pairs very well with raw fish, structured first courses of sea or land, not too intense white and red meats and medium-aged cheeses. The recommended service temperature is approximately 12–14 °C.
