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Cannonau di S. Riserva, Ballu Tundu, Sedilesu - 2015

From an incredible century-old vineyard, this is one of the great wines of its appellation. It has a rich and explosive, but very precise nose of morello cherry and fresh apricot, enhanced by pepper and incense; on the palate, the wine is beautifully woven with fine tannins, and it lingers richly and terroirously on the finish. The great Châteauneuf can tremble... Falstaff : 91/100
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Technique

Viticulture

The soil is of granitic origin, sprinkled with sand and clay. The estate has about 12 hectares of Cannonau and a few hectares of an old white variety (Granazza). The vines are grown at an altitude of about 600 metres, in a goblet system. The estate carries out its own massal selection from old stocks. The vines are ploughed twice a year, with oxen and plough, and with a hoe for the steepest areas. There is no irrigation, organic farming.

Oenology

This Riserva is made with grapes from a single, century-old vineyard, cultivated in the Garaunele locality, in the Mamoiada commune. Spontaneous fermentation using indigenous yeasts. Maceration time: 20-30 days. Soft pressing. Long aging in 40 hl oak barrels. Unfiltered wine. Aged in bottles for at least 9 months before marketing.

Suggestions for accompaniment

Rack of pork with candied vegetables - Lamb Crépinette with cumin and apricots.

Liquid geography

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Domain

Sedilesu

Domain
This is one of the most endearing Sardinian estates! Imagine an estate created by the grandparents, Giuseppe and Grassia, taken over by their many children, and where even the grandchildren put their hands to the task of putting a bit of the soul of Barbagia (a mountainous region in the centre of the island) into each bottle. The estate has about 12 hectares of cannonau in red and granazza in white. The vineyards are cultivated at an altitude of about 600 metres, in a goblet shape, on soils of granitic origin, sprinkled with sand, with the presence of clay. The vines are ploughed twice a year by Sardinian oxen and ploughed with a hoe in the steepest areas. There is no irrigation and the cultivation is organic and certified. Harvesting usually takes place in October. Fermentation is spontaneous, using indigenous yeasts.
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