From the grape variety to the combinations, here is everything you need to know about our Cannonau di Sardegna DOC – SØ.
WINE VARIETY: Cannonau 100%.
TRAINING FORM: Counter-espalier with Guyot pruning.
AVERAGE YIELD: 80 quintals/hectare.
WINEMAKING: after being carefully selected and harvested in boxes, grapes are crushed and fermented for 12-14 days approx on their own skins, with frequent stirring. Once fermentation is completed, we proceed with racking and pressing; after that new wine is transferred to stainless steel vat to proceed with its maturation.
MATURATION: the wine ages in stainless steel vats on its own lees, to be than bottled for a short period before its release on the market.
COLOUR: quite intense, scarlet colour with violet shades.
AROMAS: intense with typical scents of ripen fruits and flowers, and balsamic notes reminiscence of the Mediterranean bush.
FLAVOURS: full-bodied and particularly persistent, in line with the aromas, on the mouth it is fresh and nicely balanced.
PAIRINGS: cold cuts, meat dishes and semi-aged cheeses.
SERVING TEMPERATURE: 16-18°C recommended.
I Classici with no added sulphites.
I Classici with no added sulphites are a reinterpretation of the Sardinian native vines: the white Vermentino di Sardinia DOC and Nuragus di Cagliari DOC and the red Cannonau di Sardinia DOC and Monica di Sardinia DOC.