Akenta Cuvée 71 (Non-vintage) - Santa Maria La Palma
Cuvée 71 celebrates the founding of Cantina Santa Maria La Palma in 1959 and its first bottling in 1971. It is the most iconic version of the Akènta range, designed to bring out the characteristics of Vermentino and the strong coastal identity of Alghero.
Akenta Cuvée 71 (Non-vintage) - Santa Maria La Palma
Type: Sparkling wine or Champagne
Area: Italy, Sardinia, Alghero
Appellation: Alghero DOC
Grape variety: Vermentino
Vintage: Non-vintage
Winery: Santa Maria La Palma
Alcohol: 11.5%
The appellation: Alghero DOC
Alghero DOC is a denominazione di origine controllata of north-western Sardinia, established in 1995, which takes its name from the Catalan city of Alghero. It stands out for its great stylistic variety, with white, rosé, red and sparkling wines, made from both native and international grape varieties adapted to the breezy climate and the limestone soils of the area. Alghero DOC perfectly reflects the Mediterranean, sunny and cosmopolitan identity of its land, thanks also to the historic presence of Catalan culture and to a unique terroir between the sea and the karst plateaux.
Find out more about Alghero DOCWhat to eat with Akenta Cuvée 71
Who makes it: Santa Maria La Palma
Founded in 1959 by around 100 local farmers in the Nurra area near Alghero, Cantina Santa Maria La Palma is today a thriving cooperative with around 300 members and 700 hectares under vine, one of the leading wine estates in Sardinia.The winery grew out of farming ingenuity and combines local tradition with modern production technology.
Find out more about Santa Maria La PalmaThe vine of Akenta Cuvée 71
Vermentino
Vermentino is a highly prized white grape variety, found mainly in the coastal regions of the Mediterranean. Its origin is debated, but it is thought to come from the Iberian peninsula or from Liguria, from where it would then have spread to Sardinia, Tuscany and Corsica. Today it is also grown in some areas of southern France.
Find out moreAkenta Cuvée 71: the terroir of Alghero
Alghero
Alghero, in the north-western part of Sardinia, is one of the island's most important wine districts. Thanks to its Mediterranean climate, its limestone soils and the influence of the sea breezes, the area produces fresh, savoury white wines, structured and intense reds and elegant sparkling wines. The Alghero DOC appellation protects the area's wine production and covers several native and international varieties, among them Vermentino, Torbato, Cannonau, Cagnulari and Cabernet Sauvignon. The historic presence of Catalan culture has left its mark on viticulture too, with Torbato, a rare grape variety distinctive to the area.
Find out more about AlgheroClimate: Mediterranean
Altitude: Low Altitude (0-200 m above sea level)
Soil: Limestone / chalk
Geographical setting: Sea
Profile of Akenta Cuvée 71
Primary aromas: White flowers, Green apple, Mineral, Pear
Secondary aromas: Yeast, almonds
Tertiary aromas: Mineral notes
Tasting notes: This wine shows an intense straw-yellow colour with golden reflections, hinting at the richness of its flavour. On the nose it reveals a lively, complex bouquet with notes of exotic fruit, white flowers and light shades of toasted bread. In the mouth it is full, creamy and perfectly balanced between freshness and softness, with a long, harmonious finish. An elegant, refined wine, ideal alongside fish and shellfish, yet also capable of surprising with fresh cheeses and white meats.
| Sulphites | yes |
| Body | Lively |
| Acidity | Medium-high |
| Tannin | Absent |
| Sweetness | Extra Dry |
| Finish | Media |
| Colour | Straw yellow with pale green highlights |
| Clarity | Clear |
Winemaking methods used for Akenta Cuvée 71
Metodo Classico
The Metodo Classico is a refined sparkling winemaking technique used to produce high-quality sparkling wines. This method, also known as méthode champenoise (when speaking of Champagne), involves a second fermentation in the bottle, which gives the wine its characteristic fine, persistent bubbles, together with complex aromas and an elegant structure.
Find out moreSecond fermentation in the bottle
Second fermentation in the bottle is the distinctive stage of the Metodo Classico (or Champenoise), the technique used to produce high-quality sparkling wines. After a first fermentation that gives rise to a base wine, the wine is bottled with the addition of a “liqueur de tirage” (a mixture of sugar and yeasts) which starts a new fermentation directly in the bottle, responsible for the natural formation of the bubbles. This practice lies behind some of the world's most refined wines, such as Champagne, Franciacorta, Trento DOC and Crémant.
Find out moreAgeing methods used for Akenta Cuvée 71
In stainless steel
Ageing in stainless steel is a winemaking practice aimed at preserving the freshness, aromatic integrity and varietal purity of the wine. It is used above all for white, rosé and young red wines, but also for light, easy-drinking reds that do not require maturation in wood. Stainless steel vessels are inert and impermeable to oxygen, so they do not interact with the wine: this makes it possible to bring out the fruity, floral and mineral component of the grape and of the terroir.
Find out moreIn bottle
Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.
Find out moreTime on the lees for Akenta Cuvée 71
- Short (1–6 months)