CANNONAU DI SARDEGNA DOC is a regional DOC for a potent red wine made from Cannonau (the Sardinian version of Spain’s Ganacha, or Grenache Noir) which can be grown anywhere on the Italian island of Sardinia (Sardegna). It is made in a number of different styles eg. dry, sweet and fortified, with even the lightest ‘secco’ style being described as ‘no shrinking violet’ (Burton Anderson, 1990, p291). The richer, darker-coloured, longer-lasting ‘amabile’, ‘dolce’ and ‘liquoroso’ versions are made from partially dried grapes (Burton Anderson, 1990, p291).
TERROIR / Most of the wine comes from the following areas: the Barbagia, Baronie, and Ogliastra hills in Nuoro province (wine from the townships of Oliena and Orgosolo may be called Oliena or Nepenthe di Oliena; the Sarrabus hills in the eastern part of Cagliari province (wine from the townships of Muravera, San Vito, Villaputzo, and Villasimius may be called Capo Ferrato, and from the Anglona hills and the plains above Alghero in Sassari province (Burton Anderson, 1990, p291).
WINE STYLES / Rosso, dry red also made as ‘amabile’ and ‘riserva’. Made mainly from Cannonau with minor additions of Bovale Grande, Bovale Sardo. Carignano, Pascale di Cagliari, Monica, Vernaccia. / Rosato Same grapes as Rosso. Can be made as an ‘amabile’. / Rosso superiore naturale Same grapes as Rosso. Can be dry, ‘amabile’, or ‘dolce’. The grapes can be semi-dried or ‘passito’. Liquoroso Fortified red. Same grapes as Rosso. Also ‘secco’ or ‘dolce naturale’ (Burton Anderson, 1990, p291).
CERTIFIED BIODYNAMIC /
CERTIFIED ORGANIC, BIODYNAMIC PRACTICES /
CERTIFIED ORGANIC /
NO CERTIFICATION / Cantina Giogantinu.