Nero Sardo Cannonau di Sardegna DOC

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 blackpurple 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.

Serving temperature:
16-18° C.

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. 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, followed 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 3 years.