Girò di Cagliari Doc

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The controlled denomination of origin wine Girò di Cagliari is obtained from the vine of the same name, cultivated above all in the southern part of Sardinia. Of Spanish origin, Girò was brought to the island in the first half of the nineteenth century. Its cultivation continued with optimal results until the epidemic of grapevine phylloxera in the second half of eighteen hundred. Later, the vine cultivators preferred to plant more productive vines, but with recognition of the controlled denomination of origin, Girò has returned to its antique splendour, being one of the most elegant wines in the "liqueur wine" category.

How it is consumed

Girò di Cagliari Doc should be combined with cakes with a non-fermented pastry base; in particular it is optimal with almond-based pastries, red or dry fruit tarts and mature pecorino cheeses. It should be drunk in tulip-shaped medium capacity stem glasses, at a temperature of 10-12°C. In the liqueur version, both sweet and dry, it should be combined with oven pastries and jam tarts. The stem glass recommended is a tulip-shaped low capacity one; the ideal temperature is between 12 and 14°C.

How it is conserved

To conserve this wine, the bottles should be stored on their sides on wooden shelves, because this material cushions blows and vibrations, and in the dark, at a constant temperature, between 10 and 15°C, with a humidity of around 70-75%, so as to prevent the cork from drying.

How it is produced

The Girò di Cagliari Doc wine is obtained as follows: the grapes are pressed and the must is left to ferment with the marc. The temperature reached by the mass provokes the "turbulent fermentation", so defined as the wine appears to boil. The temperature permits the passage of the polyphenolic substances from the peel to the wine, which in a short time is coloured. The grapes are pressed and sulphured and then destined to the phases of fermentation and maceration. At the end, the drawing from the vats occurs, which permits the separation of the peels and marcs from the must-wine. This is then decanted, which is necessary to separate the limpid portion from the dregs and eliminate other eventual solid substances. During the final phase of the production process, refining and ageing, stabilisation and bottling occur. This being a passito or liqueur wine, a particular technique is also applied to obtain a high alcoholic content: the grapes are left to wither on the vine or on mats, until reaching a minimum alcoholic content of 130. With the withering method, the grapes become sweeter and more aromatic and rich in extracts.

Product report