Vignaruja 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 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.

Serving temperature: 16-18° C.

Vinification: The wine starts with a fermentative maceration of about 15 days at a temperature of 26° C, followed by a post-fermentation maceration of about 5 days. Repeated pump-over into the lap and délestage ensure a good extraction of aromatic and color compounds. Ageing in oak barrels for about 8 months, followed by 6 months of evolution in stainless steel vats with controlled temperature.