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Mandrolisai Doc Link to product report The controlled denomination of origin Mandrolisai takes its name from the region in which it is produced. It is in the centre of Sardinia, between the Gennargentu and Barbagia areas, in fact, that the Sardinian Bovale vine, from which Mandrolisai Doc derives, has found its ideal habitat. Introduced into Sardinia by the Aragonese, the vine was destroyed by the epidemic of grapevine phylloxera in the second half of the eighteen hundreds, but, thanks to its capacity to adapt itself to any climate and land, it recovered its natural abundant productivity. Mandrolisai Doc is present in the Red and Rosé types. How it is consumed Red Mandrolisai Doc should be combined with savoury cold meat and salami hors d'oeuvres, grilled pork and piglet on the spit "alla sarda". It should be drunk in bordeaux wineglasses, at a temperature of 16 -18°C. The Rosé version is optimal with savoury hors d'oeuvres, vegetable and pulse soups, white meat stews, spiced fish soups, egg-based dishes. The glass recommended is the medium capacity wide tulip shaped one, the serving temperature 13-14°C. How it is conserved The conservation of these wines foresees that the bottles be stored, on their side, on wooden shelves, as this material cushions impacts and vibrations, and be maintained in the dark, at a constant temperature of between 10 and 15°C and with a humidity of around 70-75%, to prevent the corks from drying. How it is produced The production of Red Mandrolisai Doc foresees that the grapes be pressed and the must obtained fermented with the stalk. The temperature reached by the mass provokes the "turbulent fermentation", so defined as the wine appears to boils. The temperature allows the passage of the polyphenolic substances from the peel to the wine, which is coloured in a short time. The grapes are then pressed and sulphured and then fermented and macerated. At the end the wine is drawn from the vats, which allows the separation of the peel and marcs from the must-wine. It is then subjected to the decanting necessary to separate the limpid part from the dregs and eliminate other eventual solid substances. The final phase of the production process foresees refining and ageing, stabilisation and bottling. For the Rosé type, as for the production of the Red version, after pressing, the grape juice is fermented with the peel and stalks, but for a very short time. Having reached the desired colour, the fermentation of the must proceeds in the same manner as that of white winemaking. Product report
| Categories | Mandrolisai Doc is a meal wine produced in the Red and Rosé versions |
| Description | It is obtained for 35% from grapes of the Sardinian Bovale vine, to which Cannonau and Monica are added, each for a respective share that goes from 20 to 35%. Other recommended grapes of the province of Nuoro and Oristano up to a maximum of 10% may be added |
| Characteristics | Upon a visual examination Red Mandrolisai Doc presents a ruby red colour tending towards red-orange with ageing. it has a winey fragrance, with a characteristic and pleasing bouquet. The flavour is dry, savoury with a bitter aftertaste. The minimum alcoholic content is 11.5°. The Rosé version has a rosé colour tending towards cherry. It has a winey characteristic and pleasing fragrance, a dry, savoury flavour, with a pleasingly bitter aftertaste, harmonious, velvety and characteristic. The alcoholic content is 11,5° |
| Production zone | It includes, in the territory of Mandrolisai, the entire administrative territory of the municipalities of Ortueri, Atzara, Sorgono, Tonara, Desulo and Meana Sardo, in the province of Nuoro, and the municipality of Samugheo, in the province of Oristano |
| Present on market | Throughout the year |
| Normative references | Recognition of the controlled denomination of origin Mandrolisai occurred by Decree of the President of the Republic dated 6.06.1981, published in the Official Gazette No. 44 of 15.02.1982 |
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