Tokaterra Vino da uve stramature - Cherchi Giovanni x 6

Tokaterra Wine from Overripe Grapes Cherchi

Tokaterra is a sweet wine of extraordinary finesse and character, capable of exciting with every sip and telling the most authentic soul of Sardinia.

Tokaterra is the sweet and precious essence of Sardinia, a wine from overripe grapes that contains all the richness of the Usini territory and the mastery of the Cherchi winery. Obtained from a selection of native white grapes left to dry directly on the plant, this rare and fascinating nectar ages for at least six months partly in steel and partly in small oak barrels, developing an aromatic complexity that makes it perfect both for meditation and in combination with great dishes.

The production process is meticulous: at the end of September the bunches destined for overripeness are selected and deprived of lymphatic nutrition, thus promoting natural drying and the formation of the precious Botrytis cinerea – the “noble rot”. After 10-15 days on the plant, the grapes are harvested manually, destemmed and left to macerate on the skins for about 48 hours before soft pressing and fermentation at a controlled temperature (18-20°C).

Tasting notes:

Tokaterra has a bright golden yellow color with amber reflections. On the nose it is a triumph of intense and broad aromas, ranging from dried fruit (apricot, figs, dates) to elegant spicy notes of saffron, cinnamon and cardamom, enriched with nuances of honey, withered flowers and butter biscuit. On the palate it is soft, sweet, harmonious and velvety, with great flavor and a slightly bitter finish, typical of the original grape variety. The sip is persistent and enveloping, of rare elegance.

Recommended pairings:

Perfect with blue cheeses, mature cheeses or cheeses with a bloomy rind (such as those typical of Osilo or Nulvi), but also with intense and spicy desserts such as fig strudel, chocolate and hazelnut cake or dried fruit desserts. Also excellent on its own, as a meditation wine.

Characteristics of the wine

Soil: calcareous with clayey fractions

Training system: espalier, Guyot pruning

Yield: 40 q/ha approx. | 15-20 hl/ha

Aging: minimum 6 months, steel + oak barrels

Serving temperature: 14-16°C