| History |
Sardinian indigenous grape variety. Until a few years ago, it was believed that Cannonau was a different name for the French Grenache, the Spanish Garnacha and the Friulano Rosso from Veneto. Finally, in recent years, instead of relying on presumptions, historical-social and, above all, scientific studies have highlighted two fundamental aspects: a) Cannonau and Grenache share only 82% of the genetic heritage; b) Cannonau originated in Sardinia before in the rest of Europe. Numerous official acts testify to this. One of these, the deed of notary Bernardino Coni of Cagliari in a deed of 1549 mentions Cannonau wine, while the term Garnacha, referring to a Spanish red wine, appears two centuries later. The Cannonazo of Seville is a non-existent grape variety. For years it was thought that Cannonau was derived from this vine, but it was just a transcription error of 'Canocazo', a white Andalusian vine. |
| Origin |
Vineyard "Dettori" located in Badde Nigolosu (Sassari). |
| Cultivation system |
Head-training, ungrafted vine. |
| Production technique |
Produced only from grapes grown in the company's vineyards. Only sulphur, horn manure, horn silica, green manure and medical herbs are used in the vineyard as treatments. |
| Vinification |
The grapes are cut manually and transported in small boxes with a refrigerated truck. The grapes are destemmed but not crushed and macerated in concrete vats without adding sulfur. The duration of maceration depends on the characteristics of the must. It can last from three to ten days. Longer macerations are not carried out. The racking is always carried out manually to preserve the skins. |
| Ageing |
The must continues to age in small concrete tanks until it is bottled, which is usually after two to three years. No synthetic chemical products other than sulphur are used in the winery. No mild enzymes or any other adjuvants are added to the wine's vinification and maturation. The wine is not filtered and clarified. |