Cannonau di Sardegna Doc

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The Doc Cannonau di Sardegna is produced from grapes bearing the same name as the vines. The origins of these vines are uncertain: their presence on the island dates back to the 1300, when the Spanish introduced this cultivation on the island. The similarity of this wine with the “Canonazo” of Seville and the “Granaxa” of Aragon testify its origins. The gobelet-training in pit was diffused for the Cannonau and is periodically exposed to pruning which reduces their extension and the wine-making production.This wine is a red table wine also produced in the versions Rosato, Liquoroso Secco and Liquoroso Dolce.

How it is consumed

The Cannonau di Sardegna Rosso is served with meat-sauces based dishes, roasted beef, lamb and seasoned cheese. It is served in Bordeaux or ballon chalices at a temperature of 16-18°C. The Rosato version is served with lean cold-cuts, pasta dishes served with ragù sauce, fish soup and meat. The chalice is a medium-sized tulip-shaped one at a temperature of 12-14°C.

How it is conserved

The Doc does not follow any rigid preservation rules: it is enough to keep the wine in the dark, at a constant temperature of 10 to 15°C. To avoid that the cork becomes too dry, the humidity must be around 70-75%. The bottles must be conserved horizontally on wooden shelves.

How it is produced

The wine-making process of the Cannonau di Sardegna Rosso starts with the pressing of the wine and the must obtained is fermented when in contact with the marc. The temperature reached must provoke a “tumultuous fermentation”, so defined since the wine seems to boil. The temperature allows for the passage of certain substances from the grape skins to the wine, which after a short period colours up. The grapes are pressed and sulphited and then go on to the maceration and fermentation phases. At the end the drawing of the wine from the vat takes place, which allows for the separation of the skins and the stones in the wine-must. This undergoes decantation, necessary to separate the limpid fraction of lees and to eliminate other solid substances. The final phase of the productive process includes stabilisation and bottling. For the Rosato version, the fermentation is different for the fact that after pressing the juice is fermented in contact with the skins and the stones, for a short period. Once the desired colour is reached, the fermentation of the must proceeds as that for the fermentation off skins.

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