Sardegna Semidano Doc

Link to product report

The vine has been present in Sardinia since remote times; its cultivation has always been favoured by the populations who have alternated in history at the control of the island. The production however only began to be stable in the nineteenth century, during the Sardinian -Piedmont reign, whilst in Europe many plants were hit by the grapevine phylloxera epidemic. At present the production panorama of the region is rich and proposes controlled denominations of origin principally single vine, such as Semidano, from which Sardegna Semidano Doc is produced. It is a meal wine also produced in the Sparkling, Superior, Passito and Mogoro versions.

How it is consumed

Sardegna Semidano Doc should be drunk with shellfish even raw, soups and risotti both of land and sea, fried and grilled mixed fish. The glass recommended is medium capacity flared tulip shaped; the temperature must be 8-10°C. Sparkling Sardegna Semidano Doc should be combined with oven deserts, leaven pastries, above all fruit-based. It should be drunk in flutes at a temperature of 6-8°C. The Passito is optimal with oven products. It should be served in medium capacity flared tulip shaped glasses at a temperature of 10-12°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 that they are kept in the dark, at a constant temperature of between 10 and 15°C and with a humidity of 70-75%, to prevent the corks from drying.

How it is produced

To produce Sardegna Semidano Doc the grapes are harvested perfectly healthy and without the attacks by parasites that should compromise the quality of the wine. The grapes are pressed and later sulphured. At the same time the must is filtered with which the particles in suspension are removed. Fermentation of the clean must follows, at a low temperature. At the end the wine is drawn from the vat and the fermentation dregs removed. The product is then stored at a low temperature and subjected to further decanting, sulphuring and filtering. At this point the wine is ready for bottling. The Sparkling Sardegna Semidano Doc follows the Classic or Champenois method of production. One starts with a wine base, obtained by uniting various lots, which are bottled, have liqueur de tirage, i.e., a mix of yeast and sugar, added and finally corked. The yeasts allow a natural fermentation to be obtained; they act on the sugar that is transformed into carbon dioxide and alcohol. The bottles are then stored on their side for more than a year at a constant temperature of between 11 and 13°C. It is in this period that the froth is formed. Having completed fermentation, the bottles are subjected to remuage, i.e., a slight rotation and an ever-major inclination. After 40 days, the bottles assume a vertical position, with the cork facing downwards; the deposits are then eliminated and more wine mixed with sugar added; the bottles are then finally corked. The production method of the Passito variant foresees the turning into wine of grapes dried in whole or in part on the plant (late harvest) or after harvest (also in the open air or in suitable premises). For the production of all the types of passito wine it is, in any case, necessary to remove the stalks from the grapes, as they are dry and therefore able to absorb considerable quantities of alcohol and give a bad taste, then proceed to a soft pressing. After the production of must fermentation follows, which is naturally blocked upon reaching a high alcoholic content. The wine so obtained is then stabilised and later bottled.

Product report