23,00 € tax incl.
The Cannonau di Sardegna DOC strongly expresses the typical notes of the Mediterranean scrub on the nose, above all myrtle and licorice. In the mouth it is complex and elegant and ends in a tannic and savory finish.
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As part of the recovery of practices linked to tradition, today we are talking about aging in amphora, an aspect of winemaking that is having many acolytes. And while it seems like a trendy and niche practice to some, it's actually paying off. And, above all, it has its roots in a very distant past.
The terracotta amphora, in fact, was already used as a vessel for transporting wine in Armenia eight thousand years before Christ. From about 200 BC it also became a vessel for the fermentation of wine.
|The cellar||Elena Casadei - The Amphorae|
|Vines and plants||100% Cannonau|
|Vinification||The destemming and a soft pressing precede the fermentation which takes place strictly without added yeasts. The wine remains in contact with its skins for about 25 days.|
|Maturation||At the end of the malolactic fermentation, the wine is racked and the refinement continues in amphora for another 8 months.|
|Name||Cannonau di Sardegna DOC|
|Service temperature||15 ° / 18 °|
|Alcohol content in %Vol||14.0|
|Pairings||Excellent with roast game, baked pork and large aged cheeses.|