Santadi
Santadi Cannonau di Sardegna Noras 2021
| Denomination | Cannonau di Sardegna DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 90% Cannonau, 10% Carignano |
| Aging | In second-passage barriques for a short stay of 6 months. This is followed by refinement for 6 months in the bottle. |
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1960
- Oenologist: Giorgio Marone, Riccardo Curreli
- Bottles produced: 1.700.000
- Hectares: 600
Until the 1980s, the activity was limited to the production and sale of bulk wine, with timid initiatives to sell bottled wine, with poor results.
In the mid-1970s, with the arrival of a new board of directors, headed by current president Antonello Pilloni, a turning point occurred. The new management team was animated by great enthusiasm and passion, and the Internationally renowned oenologist Giacomo Tachis was called in as a consultant. He took the fate of the Cantina Santadi to heart, became attached to the territory, and with his intervention the wines of the Cantina di Santadi took a quantum leap, so much so that they were immediately accepted in the most important markets, with awards for great quality and strong identity.
From then on it has been a continuous crescendo; the Santadi wine brand is increasingly widespread and appreciated all over the world, the success of which is undoubtedly due to the team, i.e. the producers, administrators, salesmen, collaborators and workers all of whom represent a heritage of great professionalism for the territory. Read more
| Name | Santadi Cannonau di Sardegna Noras 2021 |
|---|---|
| Type | Red still |
| Denomination | Cannonau di Sardegna DOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 90% Cannonau, 10% Carignano |
| Country | Italy |
| Region | Sardinia |
| Vendor | Santadi |
| Climate | Hot and dry summers, mild winters. |
| Soil composition | Sandy mixed with granite pebbles. |
| Cultivation system | Head-training. |
| Harvest | By hand, in late September with crates. |
| Wine making | After being destemmed and crushed, the well-ripened grapes ferment for 12 4 days in stainless steel tanks at a controlled temperature of 22° - 24°C. During fermentation, it undergoes frequent pumping-over to extract all the tannic and polyphenolic content. Early malolactic fermentation occurs in December. |
| Aging | In second-passage barriques for a short stay of 6 months. This is followed by refinement for 6 months in the bottle. |
| Allergens | Contains sulphites |
