Cannonau "Sartiu" DOC
The Cannonau of Sardinia vine used for the production of the Cannonau Sartiu DOC is cultivated with the tree method typical of the local producing cellars because it reflects the centenary tradition of the ancient farmers. The soil production is mostly granite and the age of the vines is variable. The harvest takes place during October. The vine variety includes 100% single variety of the Cannonau di Mamoiada grapes. The alcohol is present for a 15%. The complex acidity is 5.5 and the sulfur dioxide is between the 30 – 50 mg/l.
Characteristic of this red wine from Sardinia
The fermentation is natural and spontaneous in a temperature between the 20° and the 34°C and it lasts 20 days. Before the fermentation takes place a soft pressing of the grapes kept in the must for the maceration. The maturation lasts at least 24 months and takes place in big bottles. At the end of the process it is not necessary the filtering. The refinement takes place in bottle and it lasts 6 months.
Suggested matches while tasting Cannonau
The Cannonau is perfect with very structured meats such as braised beefs, games and aged and spicy cheeses. It is also very good with goat cheeses both soft than hard. It can be also used to cook the boar. It has to be served in Ballon wine glasses or in Grand Ballon at 18°C.