Cannanau Riserva "Senes" DOC Argiolas
|Code ICQRF||CA 1178|
|Winery headquarter||Argiolas - Serdiana (CA) - Via Roma, 52|
|Bottle size||Standard bottle|
|Combination||Roast meat, Cold cuts and salami, Sausage, Grilled Pork, Lamb, Pasta all'amatriciana, Gnocchi al ragù, Sliced beef|
|Style||Full-bodied and intense|
The Argiolas winery, vinifies this Cannonau with sublime characteristics, refined and of great class alone. Senes is the new red wine of Argiolas winery, a Cannonau of Sardinia DOC Reserve dedicated to the centenaries of the island, as Antonio Argiolas, founder of the company died at the age of 104 years. This Sardinian red wine is produced from the old vineyards of the hills of Siurgus Donigala, in Trexenta, characterized by calcareous marl and exposed to the mistral winds; it is vinified in steel tanks and aged in cement tanks - where malolactic fermentation takes place- and then ages in small oak barrels. Its robust and proud character puts it a step above the other Cannonau of the cellar, the "Costera". Senes, with its great personality, its noble austerity and its link to tradition, is almost a stylistic alternative to the other great wine of the Argiolas winery, the Korem, distinguished by a more international character and, a more elegantly youthful approach.
Characteristics of "Senes" DOC Riserva by Argiolas
The organoleptic analysis of this wine shows an intense and impenetrable ruby red colour, characterized by a lively violaceous nail, which perfectly anticipates the character of this wine, and a great quality. The nose expresses aromas of blackberry jam and plums, dried red flowers, and intense notes of tobacco, leather, pepper and strong spices, such as clove. The taste in the mouth is that of an intense and persistent wine, of great structure and roundness, and fine aromas. A wine whose balance improves with time.
Suggested pairings with the Cannonau Riserva "Senes"
This wine from the Argiolas winery lends itself above all to accompany structured and intense dishes, especially meat. Try it with boiled meat or beef stew flavored with bay leaves and cloves. It is also excellent with a large, long-matured cheese, such as some Pecorino di Osilo cheese, which is spread when cut, spicy to the taste and of great intensity and persistence. It should be served at room temperature after a good decantation.