Vignaruja Cannonau di Sardegna DOC, Cantina di Mogoro
RBVC04
In stock
1
Product Details
Region:
Sardinia
Producer:
Cantina di Mogoro
Grape Variety:
Cannonau
ABV:
14%
Vintage:
2015
Colour:
Red
Bottle Size:
75cl
Wine Type:
Still
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:
The color is dark and intense ruby red, with bright garnet reflections. At the nose it’s characterized by delicate smells ranging from violet to rose, to ripe berries as blackcurrant and light notes of Mediterranean aromatic herbs such as thyme, juniper and rosemary. In the mouth it’s smooth, full-bodied and complex, with a nice aromatic evolution, supported by well-integrated tannins that attend the wine into a lingering finish.
Serving temperature: 16-18° C.
It's best enjoyed with...
It 's much appreciated for its balance, its structure and elegance. It matches well with simple dishes characterized by intense flavors, as well complex dishes enriched by various aromas. Nice with risotto in wild mushrooms sauce such as porcini or nails, ravioli pasta filled with cheeses or spaghetti with red meat sauces; it could be a nice match with savory pizzas (avoid garlic!). Excellent with baked red meats and stewed game and with matured sheep or cow cheeses.
The Vineyards of Vignaruja:
Medium hillside vineyards in the surrounding area of Mogoro. The soils are sandy and clay, with good structure and depth. The climate is sub/arid climate with mild winters and very hot summers, cooled by the salty winds of the mistral. Average annual rainfall is 500mm. The harvest takes place between the last week of September and early October. The yield per hectare is 60/70q.
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.
Bottling and Ageing:
Sterile under nitrogen pressure. The evolution gives complexity to the wine, developing earthy and spicy notes. Up to 10 years. It is important to store it in optimal conditions, in the dark, in horizontal position at 18-20° C without temperature fluctuations.
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