Is Arutas (Non-vintage) - Cantina del Rimedio
The name Is Arutas evokes the famous Sardinian beach of the Sinis, celebrated for its sand made up of tiny white and pink quartz grains. The wine comes from vines that benefit from the maritime influence and the constant coastal winds.
Is Arutas (Non-vintage) - Cantina del Rimedio
Type: Sparkling wine or Champagne
Area: Italy, Sardinia, Valle del Tirso
Appellation: Vermentino di Sardegna DOC Spumante
Grape variety: Vermentino
Vintage: Non-vintage
Winery: Cantina del Rimedio
Alcohol: 11.5%
The appellation: Vermentino di Sardegna DOC Spumante
Vermentino di Sardegna DOC Spumante is the sparkling version of the most representative appellation for Sardinian whites. Obtained from Vermentino grapes grown across the island, this wine expresses the Mediterranean character of the variety in a bright, lively key, with freshness, salinity and floral and fruity aromas. It can be made using the Charmat method (secondary fermentation in tank, to enhance aromatic character and immediacy) or the Metodo Classico (second fermentation in bottle, for greater complexity and finesse).
Find out more about Vermentino di Sardegna DOC SpumanteWhat to eat with Is Arutas
Who makes it: Cantina del Rimedio
Founded in 1953, Cantina del Rimedio is one of the most historic and deeply rooted wine estates in western Sardinia.In the Rimedio district of Oristano, it is also known as Cantina della Vernaccia, for its key role in championing Vernaccia di Oristano DOC, a wine unlike any other on the Italian wine scene. Today it brings together around 43 grower members and farms more than 80 hectares of vineyards, with the aim of: safeguarding Sardinia’s native grape varieties making quality wines tied to the land promoting a distinctive, unmistakable style
Find out more about Cantina del RimedioThe vine of Is Arutas
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 moreIs Arutas: the area of Valle del Tirso
Valle del Tirso
The Tirso Valley, in western Sardinia, is one of the most fertile and significant farming areas on the island. Crossed by the river Tirso, the longest watercourse in Sardinia, this valley is an important centre of agricultural and wine production, marked by a varied landscape and a favourable climate.Known for its authentic wines, deeply tied to the land, the Tirso Valley is a benchmark for the promotion of native grape varieties and Sardinian winemaking tradition.
Find out more about Valle del TirsoClimate: Mediterranean
Altitude: Low Altitude (0-200 m above sea level)
Soil: Limestone / chalk
Geographical setting: Sea
Profile of Is Arutas
Primary aromas: Citrus, White flowers, Green apple, Mineral, Pear
Secondary aromas: Yeast, almonds
Tertiary aromas: Mineral notes
Tasting notes: A bright straw yellow colour with greenish highlights and a fine, persistent bead. The nose is fragrant and maritime, with the citrus and floral notes typical of Vermentino. The palate is fresh and vertical, with vibrant acidity and a marked savouriness that recalls the sea breeze. An elegant, refreshing finish, with saline length.
| Sulphites | yes |
| Body | Fresh |
| Acidity | High |
| Tannin | Absent |
| Sweetness | Brut |
| Finish | Media |
| Colour | Golden yellow |
| Clarity | Clear |
Winemaking methods used for Is Arutas
Temperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreCharmat method (secondary fermentation in tank)
Secondary fermentation in tank, also known as the Charmat method, is a winemaking technique used to produce fresh, aromatic sparkling wines. This process takes place in large pressure vessels (autoclaves), where the wine undergoes a second fermentation thanks to the addition of sugars and selected yeasts.Characteristics of the Charmat Method ColourWhites: Bright straw yellow with greenish highlights. Rosés: Pale pink or bright salmon tones.AromasFruity: Notes of green apple, pear, peach and citrus. Floral: Hints of white flowers, acacia and wisteria.FlavourFresh and lively: With balanced acidity and a fine, persistent mousse. Light and harmonious: Ideal for drinking young and straight away.Stages of the Process 1. First Fermentation The must ferments to turn the sugars into alcohol, producing the base wine. 2. Second Fermentation The base wine is transferred into autoclaves, where the tirage liqueur (sugars and yeasts) is added. The secondary fermentation then begins, with the development of carbon dioxide and bubbles. 3. Stabilisation The sparkling wine is chilled and filtered to remove the yeast residues. 4. Bottling Once the process is complete, the wine is bottled under pressure to keep the mousse.Types of Sparkling Wine Charmat MethodBrut: Up to 12 g/l of residual sugar, fresh and dry. Extra Dry: 12-17 g/l of residual sugar, soft and fruity. Dry: 17-32 g/l of residual sugar, balanced sweetness.Ideal Grape Varieties for the Charmat Method White Grape VarietiesGlera: The heart of Prosecco production. Moscato Bianco: Perfect for aromatic and sweet sparkling wines. Chardonnay: Adds elegance and structure.Black Grape VarietiesPinot Nero: Used for elegant, aromatic rosés.Food Pairings Brut Sparkling WinesStarters: Fish tartare, salmon carpaccio. First Courses: Pasta al limone, vegetable risotto.Extra Dry Sparkling WinesSeafood Dishes: Grilled prawns, fried squid. Fried Food: Vegetable tempura, mixed fried fish.Sweet Sparkling WinesDesserts: Fruit tarts, dry biscuits. Fruit: Strawberries, melon, peach.Why Choose Secondary Fermentation in Tank? The Charmat method is ideal for anyone looking for fresh, aromatic and hugely versatile sparkling wines. Perfect for aperitifs, toasts and light pairings, it expresses at its best the characteristics of the grape variety and the terroir.
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 Is Arutas
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 Is Arutas
- Short (1–6 months)