The official history of Panevino cellar begins in the early 2000s under the impulse of Gianfranco Manca and his wife Elena, and the support of his three children. Previously Gianfranco had been a baker who, at the end of the ’80s, decided to recover the old family vineyards long abandoned, planting as a sapling 30 different types of grapes over 6 hectares of land. Manca has never forgotten his previous work because it is precisely from the fermentation of yeast that he began to take an interest in the process of transforming grapes into wine, and so he decided to include in the name of the winery a reference to the bread (“pane”). The numerous varieties of grapes in his vineyards underlie a productive philosophy that, overcoming the “terroir”concept, is expressed through a technique similar to painting, with the various grapes representing the colors of what the wine-picture is made.
Alvas (meaning “white” in Sardinian language) is a white wine produced every year (some are produced just for 1-2 years) and it never undergoes any change of label: it’s one of Panevino’s iconic wines. It is made with autochthonous varieties such as retallada, vernaccia, nuragus, semidano, vermentino, malvasia, united every year in different percentages and vinified together, despite their different ripening times. Fermentation is run without anything but grape and maceration, which takes three weeks on the skins and makes this an “orange”wine, is followed by ageing in wood and bottling without clarification or filtration.
The wine, showing a dense opaque yellow color with copper shades, smells of grapefruit, lime, kiwi, freshly mown grass, helichrysum, laurel and hay with bread crust slight smoky touches. Taste is extreme, no middle ground, with a sparkling acidity that starts from the palate, passes through the back nose and goes straight to the brain, supported by a good softness and an almost tannic sensation which leads to a final on yeast notes.
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