GRAPES Cannonau 100%. CANNONAU
It’s the most famous Sardinian native red vine, existing from the fourteenth century A.C. It adapts easily to the different climatic inland conditions, and it gives wines with different characteristics that derive from the soil peculiarities. It’s quite vigorous, with medium-size compact clusters, and it’s sensitive to coulure (dropping off of young unfertilized grapes and flowers). The grape has black- purple thin skin. With low resistance to podwery mildew, it is sensitive to oidium and downy mildew. Maturation takes place from the third to fourth week of September.
TASTING NOTES Bright and intense ruby red with garnet reflections, with delicate smells ranging from violet to rose, red fruits and hints of aromatic herbs. In the mouth it’s characterized by smoothness; it’s full-bodied and round, with delicious aromas of fresh berries, supported by good acidity that gives freshness and enjoyable easy to drink.
IT’S BEST ENJOYED WITH... It's a cannonau appreciated for its pleasant drinkability and smoothness. It’s a good companion of aperitifs, cold cuts, first courses and pizza with tomato or meat sauces, pies with cheese and salted vegetables, grilled red meats, goat's and semi-matured cow’s cheeses.
THE VINEYARDS OF BLACK SARDINIAN Medium hillside vineyards in the surrounding area of Mogoro. The soil is calcareous-clay, with good structure and depth. The climate is sub/arid with mild winters and very hot summers, cooled by the salty winds of mistral. Average annual rainfall is 500mm. The harvest takes place the last week of September. The yield per hectare is 60/70q.
VINIFICATION The wine starts its life with a fermentative maceration of about 10 days at a temperature of 24° C. This passage enhances the expression of a large amount of smells recalling the characters of the grapes and increases the typical fruity character. Ageing on fine lees for about 2 months, followeb by 3 months of aging in steel.
BOTTLING AND AGEING Sterile under nitrogen pressure. It’s a wine with good structure and body and its fruity character is best appreciated within 5 years.