Terroir: ‘A high proportion of the grapes are grown on the east of the island,’ (Oxford Companion, 2006, p.134).

Three notable sub-zones: Most of the wine comes from the following areas: Oliena, central Sardinia: 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; Capo Ferrato, south-eastern Sardinia. 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 Jerzu, east central Sardinia, from the Anglona hills and the plains above Alghero in Sassari province (Burton Anderson: 1990, p.291).

Viticulture: Historically Cannonau was spur pruned to the alberello or bush vine system. Gradually, however, the alberello system [spur pruned bush vines] is being replaced by espalier [caned pruned, vertically shoot positioned to wires] which give lower alcohol wines and higher yields.

Wine styles: Cannonau 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, p.291). The richer, darker-coloured, longer-lasting ‘amabile’, ‘dolce’ and ‘liquoroso’ versions are made from partially dried grapes (Burton Anderson, 1990, p.291).

Wines

Rosato di Sardegna DOC: 90% Cannonau, 10% other permitted red varieties. Can be made as an ‘amabile’.

Cannonau di Sardegna DOC: A 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. Can reach 15% alcohol. Rosso riserva must have matured for two years. Rosso superiore naturale Same grapes as Rosso. Can be dry, ‘amabile’, or ‘dolce’. The grapes can be semi-dried or ‘passito’.

Italian Wine Unplugged (Positive Press, 2017), p.88-9.

Oxford Companion to Wine 4th edition ed. Jancis Robinson MW and Julia Harding MW (Oxford University Press, 2015).