The Cannonau is a 100% Sardinian wine, and grape seeds dating back to 1200 B.C. have been discovered. During that period, the ancient inhabitants of the island, who sailed throughout the Mediterranean, are believed to have contributed to spreading Cannonau to Spain. The ripening period is medium to late (late September). From an agronomic standpoint, Cannonau is a rather vigorous vine with not very high yields but remarkable adaptability, justifying its cultivation in vastly different climatic and soil conditions. Cannonau is produced across the entire territory of Sardinia, excluding unsuitable lands such as excessively calcareous, low-thickness, high-slope soils, those derived from recent alluvial deposits, and hydromorphic soils in coastal areas affected by alkalinization and salinization. The "Cannonau di Sardegna" red wine appears with a more or less intense ruby red color, tending towards orange with aging. It has a pleasant aroma, and its taste is dry and characteristic. Its aroma is notably pronounced in heavy plain soils and sandy coastal areas
Leaf characteristics
The Cannonau vine has a medium-sized, orbicular, reniform, pentalobate, trilobate leaf.
Cluster characteristics
The Cannonau vine has a medium-sized, cylindrical, conical cluster.
Berry characteristics
The Cannonau vine has medium-sized berries, spherical in shape, with a very pruinose (frosted) skin and a blue-black color
Denomination: Cannonau di Sardegna DOC
Grapes: cannonau 100%
Production Area: Badesi
Altitude: 50 meters above sea level
Cultivation System: Guyot
Plant Density: 5000 plants per hectare
Yeld per Hectare: 70 quintals
Harvest period: third decade of September. Manual collection in boxes of 20 Kg
Vinification: destemming of the grapes, macerated for 10 days.
Fermentation temperature: 20 - 23 ºC. Soft pressing, spontaneous malolactic
fermentation
Aging: 12 months of aging on lees in stainless steel tanks
Tasting notes: intense ruby red with violet reflections. It opens to the nose with floral notes of violet and rose, then expresses the sweet notes of oriental essences ennobled by black minerality and nutmeg. All supported by the fragrance of cherry and berries, dominated by raspberry. The taste is fresh and lively, accompanied by notes of cocoa and licorice. The finish is dry and clean and closes with the power and warmth typical of the grape
Pairings: Cold cuts such as bacon, sardinian sausage and cup. First courses: ricotta ravioli, malloreddus alla campidanese (typical sardinian pasta). Roasts of traditional Sardinian meats such as roast pork and lamb and fat meats in general. Fresh and semi-aged cheeses, better if goat’s or pecorino
Serving temperature: 18 – 20 °C
RESIDUAL SUGAR: - gr/L
TOTALACIDITY: - g/L
ABV: 14.5%
ALLERGEN INFO: Contains Sulphitte and no other allergens
