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Cannonau di Sardegna, Mamuthone, Sedilesu - 2021

The Mamuthone cuvée is quite simply their flagship wine. It expresses the originality of the local high granite terroirs to perfection: the wine smells of pepper, myrtle and dried flowers. And despite its natural richness in tannin and its solar power, it wonderfully coats its ardour thanks to a natural expression. Serve ideally at 16° and decant for 30 minutes to dissipate the very slight natural Co2.
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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

Harvested in October. Spontaneous fermentation via indigenous yeasts. Maceration time: 12-15 days. Soft pressing. Aged in 40 hl oak barrels. Unfiltered wine. Aged in bottles for at least 3 months before marketing.

Suggestions for accompaniment

Spaghetti with bottarga - Potato gnocchi - Porceddu (suckling pig roasted over a wood fire and flavoured with myrtle leaves).

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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