Cannonau "Carnevale" Riserva DOC Giuseppe Sedilesu
Cannonau Carnevale Giuseppe Sedilesu
The red wine from Sardinia Cannonau Carnevale riserva produced by the Giuseppe Sedilesu cellar is the youngest wine of the company. It is characterized by the soft raisin process of the grapes in wood. The scent are characterized by the marked and strong spicy aromas where you can sense the graphite. The taste is full, dynamic with elegant and persistent tannins and very juicy. It has to be matched with red meats and game but also very aged cheeses because of the strong and young character of the wine.
Characteristics of the wine
The grapes used for the production of this wonderful wine are the Cannonau Mamoiada used as single variety for a 100%.
The cultivation of the vine is the usual tree which permits to better exploit the characteristics of the granite rich of mineral salts presents in the soil. The vine are at least 40 years old but often the age of the vines reaches the 70 years. The production is quite low with a 40 q. per cultivated hectares. The harvest is normally late in the last decade of October.
It has between the 15 - 16 % of alcohol and the acidity is 5,5. The fermentation, as for the best wines, comes naturally in a temperature between the 20° and the 34°C depending on the period of fermentation. The grapes maturation time is very long compared to other wines less structured and it lasts between the 20-25 days. The pressing of the grapes is traditionally soft and it takes place in barrels of 225 liters; it could take from 14 to 16 months according with the sapid taste. The red wine Carnevale DOC, don’t need any filtering and the refinement lasts 6 months.
The Cannonau di Sardegna DOC Carnevale of the Giuseppe Sedilesu wine company can be matched with local dishes. Every kind of meat is a perfect match but also the mellow cheeses. The taste is very powerful and persistent and for this reason is perfect with many other Italian specialties.
It has to be served at 18°C in a Ballon or Bordeaux wine glass suitable for the oxidation of the wine to release spicy scents.