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IGT Barbagia, Perda Pinta, Sedilesu - 2019

  • Provenance: Sardinia
  • Appellation: IGT Barbagia
  • Domain: Sedilesu
  • Grape variety(ies): Granazza de Mamoiada
  • On-call time: 10 years
  • Style of wine: Vin initiatique
  • Alcohol degree: 17%
Produced from one of the oldest local grape varieties (Granazza), this wine is a piece of Sardinian history in itself. Not to be confused with white or grey Grenache, it is sublimated here by an organic culture on granite soil and delivers superb notes of citrus fruits, pear, with nuances of infusion (bergamot, chamomile). The palate is dry, fresh and sunny at the same time. It continues on a salty, sapid impression. A surprisingly expressive white wine!
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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.


Harvested in October. Fermentation via indigenous yeasts. Soft pressing. Aged in oak barrels for 24 months. Unfiltered wine. Aged in bottle for 3 months before marketing.

Suggestions for accompaniment

Malloreddus (or Sardinian gnocchetti) with dried fruit and anchovies - Old Sardinian peccorino with pepper

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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