The Cannonau is the red wine that maybe best represents the Sardegna Island. The growing of that vine is spread all over the Island, but it finds its best habitat in the most central areas of Sardinian island. Many scientists agree with each other in considering it as imported by the Iberian peninsula. Almost the 20% of the Sardinian surface covered with vineyards is represented by Cannonau, with a concentration not less than 50% in the province of Nuoro. The profit of grapes per hectar maintain in the medium rate of 80 quintals without excessively high peaks. The Cannonau wine gets a particular delicateness in taste and perfume that vary area by area; almost always it results as hot, with an aftertaste that reminds you of the bitter-sweet of chocolate. Nowadays, with the application of modern technologies, that wine is bottled nearly as a whole after a limited permanence (about a year) in precious wood barrels.
The D.O.C. (Name of Origin Controlled) qualifies it as Cannonau from Sardegna in the different varieties of production. The higher rate of that product is destined to feed the market of daily wine though its high alcoholic rate (13,5% vol.).
TECHNICAL SCHEME
Vine: Cannonau min. 75% , Bovale di Spagna. Bovale Sardo, Carignano, Pascale di Cagliari, Monica, alone or together max 10%. Area of origin: various communes al lover Sardegna Island. Colour: red rubin more or less intense, tends to orange while aging. Smell: intense, fragrant, ethereal. Taste: dry, sapid, lightly tannic, very hot, full, morbid. Alcoholic rate: 13,5 % vol. Aging: minimum of a year. The “vintage” kind is older than 3 years. The kind superior naturally dry is 2 years old. Match with the food: dishes of meats very structured, stuffed, game, mature cheeses.