S’Abe Fiano (2022) - Cantina del Vermentino, Monti

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The S’Abe project was conceived to highlight how the same grape variety (Fiano) expresses different characteristics in Sardinia compared with other regions, thanks to the local terroir.

S’Abe Fiano (2022) - Cantina del Vermentino, Monti

Type: Vino Bianco

Area: Italy, Sardinia, Gallura

Appellation: Isola dei Nuraghi IGT

Grape variety: Fiano

Vintage: 2022

Winery: Cantina del Vermentino, Monti

Alcohol: 13%

The appellation: Isola dei Nuraghi IGT

The Isola dei Nuraghi IGT is an appellation that represents the excellence and versatility of Sardinian winemaking. Introduced in 1995, this Indicazione Geografica Tipica (IGT) covers the whole territory of the island, allowing producers to express the richness of Sardinia’s native varieties and to experiment with international ones, while always keeping a strong bond with the unique terroir of Sardinia.

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What to eat with S’Abe Fiano

Who makes it: Cantina del Vermentino, Monti

In the small village of Monti, in the hinterland of northern Gallura, stands a cooperative that has made Vermentino its hallmark: Cantina del Vermentino – Monti. Here the island’s noblest variety meets granite rock, sea breeze and the slow pace of time, giving rise to wines of clear, territorial personality.

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The vine of S’Abe Fiano

Fiano

Fiano is a native white grape variety of southern Italy, known for its ability to produce elegant, fresh wines of extraordinary longevity. Native to Campania, it is the star of some of the region's most prestigious appellations, such as Fiano di Avellino DOCG. Thanks to its versatility, Fiano is grown in other Italian regions too, where it continues to stand out for its refined character and its marked expression of place.

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S’Abe Fiano: the area of Gallura

Gallura

Gallura is a historic wine region in north-eastern Sardinia, between the province of Olbia-Tempio and part of Sassari.Famous for its outcrops of granite, its sandy soils, its constant wind and its hills facing the sea and the Limbara mountains, Gallura is the cradle of Vermentino di Gallura DOCG, the only DOCG wine in Sardinia. The combination of altitudes of between 300 and 500 metres, a dry, windy climate and poor soils gives the wines of Gallura salinity, freshness, mineral tension and a unique ability to express their territory.

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Climate: Mediterranean

Altitude: Low to mid altitude (200–500 m above sea level)

Soil: Clay

Geographical setting: Island

Profile of S’Abe Fiano

Primary aromas: Citrus, Apple, Mineral

Secondary aromas: Mediterranean scrub, almonds, Hazelnut

Tertiary aromas: Mineral notes

Tasting notes: Colour: straw yellow with golden highlights. On the nose: a fine bouquet with citrus notes, orange blossom and a touch of hazelnut. On the palate: soft, intense and persistent, with good structure and returning notes of fruit and citrus.

Sulphites	yes
Body	Lively
Acidity	Medium
Tannin	Absent
Sweetness	Dry
Finish	Medium / Long
Colour	Golden straw yellow
Clarity	Clear

Winemaking methods used for S’Abe Fiano

Slow fermentation

Slow fermentation is a winemaking process characterised by a controlled, extended pace in the transformation of sugars into alcohol and CO₂ by the yeasts. This technique, often applied to high-quality wines, makes it possible to preserve and enhance the most delicate and complex aromas, ensuring greater depth and harmony in the final product.Thanks to the low temperature and continuous monitoring, slow fermentation offers producers the chance to create elegant, well-balanced wines, bringing out the unique characteristics of the grape variety and the terroir. This approach is particularly prized for aromatic white wines, sweet wines and sparkling wines.

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Destemming and gentle crushing

Destemming and soft crushing is a fundamental technique in modern winemaking, allowing the quality and purity of the must to be preserved with the utmost respect for the raw material. During this stage, the stems are separated from the berries (destemming) to avoid imparting herbaceous or bitter notes, while crushing takes place with gentle pressure, just enough to break the berries without damaging the skins and pips.

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Ageing methods used for S’Abe Fiano

In Stainless Steel (7–18 months)

Ageing in stainless steel for between 7 and 18 months is a winemaking choice aimed at obtaining more structured, complex wines, while retaining the varietal purity and aromatic precision typical of an inert material. Unlike short ageing periods, here the wine is left to mature for longer in stainless steel so that it stabilises naturally, develops slowly and gains greater balance, without any aromatic interference from wood or oxidation.

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Time on the lees for S’Abe Fiano

Medium (7–18 months)