| Grape variety |
Cagnulari |
| Synonyms |
Cagnolari nero, "Cagnovali" o "Cagnorali nero", "Cagnonale", "Cagliunari" ad Alghero, "Cagnulari sardo", "Caldarello" e "Caldareddu" in Gallura. Esiste un clono chiamato "Cagnulari bastardo" o semplicemente "Bastardo nero", con caratteri e attitudini simili, ma, avendo fiore femminile, i grappoli vanno facilmente soggetti a colatura. |
| Grape colour |
Red grape |
| Variety |
Autochthonous |
| Vigour |
Excellent |
| Ripening |
III or IV era. |
| Areas of cultivation |
Cultivated almost exclusively in the province of Sassari, in particular in the area of Usini, Uri, Ittiri, Ossi, Tissi, cagnulari is a red grape variety that has been present in Sardinia for centuries. |
| History |
Its origins are not certain, it shows a certain similarity with the bovine and for this reason it is thought to have been introduced in Sardinia during the Aragonese domination of the seventeenth century. It also seems to have some genetic similarities with the mourvedre, cultivated in the south of France, known in Spain as monastrell. The cagnulari is still today traditionally cultivated with the ancient method of the sapling on the calcareous-clayey hills south of Sassari, not far from the coast of Alghero. It is a strongly territorial wine, in the past it was often used to blend other less intense and full-bodied red wines or sold loose for local consumption. |
| Ampelographic features |
Leaf: almost large, orbicular, usually trilobed, more rarely five-lobed; open V-shaped peziolar sinus, medium deep, upper U-shaped open lateral sinuses, shallow. Upper page glabrous, green, bullous; lower page downy; wavy, sloping lobes, with right or obtuse angle at the top. Main ribs on the lower page green, glabrous or with rare scattered hairs. Medium regular toothing, in 1-2 series, with medium or almost large teeth, with rectilinear margins, medium wide or almost wide base. Cluster: of medium size, semi-serrated, conical cylinder, winged at times, short peduncle, coarse, semi-woody; pedicel of medium length and thickness, green; little evident, of medium thickness, green; brush of medium thickness, almost short, yellowish-green shaded of vinous colour. Grape: medium, round or sub-round-shaped, regular cross-section; skin thick and quite consistent, black-purplish in colour, medium pruinose; navel medium evident; flesh loose and with simple taste; juice colourless or slightly coloured in pink; separation of the grape from the regular pedicel. |
| Characteristics of the wine obtained from this grape variety |
The wine has a brilliant ruby red colour, intense aromas of berries, with spicy notes and balsamic accents. On the palate it is warm, well structured, with soft tannins and a pleasant freshness, which make it very harmonious. The finish is savory and persistent. For the more fragrant and immediate consumption versions, the cagnulari is aged in steel, but the maturation in wood is giving excellent results for wines destined for ageing. |
| Notes |
Affinity with the rootstocks: as the Santin has stated, it has much affinity of grafting with the "Rupestris del Lot", with the hybrids of "Riparia" x "Rupestris", with the "Berlandieri" x "Riparia 420 A", etc. |