Santadi
Cannonau di Sardegna Noras 2023
| Denomination | DOC Cannonau di Sardegna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Cannonau |
| Aging | Ageing for approximately 6 months in second-fill French oak barriques, followed by approximately 6 months in the bottle. |
- Name and origin: Cannonau di Sardegna DOC red wine from Sulcis
- Composition and harvest: 2023 Vintage, 90% Cannonau and 10% Carignano
- Aroma: Scents of blueberries, ripe blackberries, sweet spices, tobacco and chocolate
- Flavour: Warm, full-bodied, with sweet tannins and a long, fruity finish
- Vinification: Fermentation in steel, 6 months in French oak and 6 in the bottle
Description
What type of wine it is
Noras is a red wine produced by Santadi in Sardinia, an expression of Cannonau di Sardegna. This blend of Cannonau and Carignano grapes presents an intense ruby red colour and a bouquet of Mediterranean notes, blackberries and sweet spices. On the palate, it is warm and full-bodied, with harmonious tannins defined through fermentation in stainless steel tanks and subsequent ageing in French oak barrels.
Where it comes from
The roots of this wine lie in Sulcis, a territory in south-western Sardinia characterised by an alternation of coastal and hilly landscapes. Here, the vines, cultivated using bush-trained (alberello) and trellis systems, grow on sandy soils mixed with granite debris, factors that give the grapes an extraordinary expressiveness and a bold character. The hot, dry summer climate, mitigated by temperate winters, ensures optimal ripening of the bunches, allowing the fruit to express a profound aromatic profile, intimately linked to its terroir.
How it is produced
The manual harvest takes place towards the end of September, carefully selecting only the bunches that have reached full maturity. Following destemming and crushing, fermentation takes place for about 12-15 days in temperature-controlled stainless steel tanks. During this phase, frequent pump-overs are carried out to ensure optimal extraction, followed by spontaneous malolactic fermentation. Subsequently, the wine matures through ageing in second-passage French oak barrels for a period of six months. A further six months of resting in the bottle allows its solid structure to harmonise before being released for sale.
History and Facts
Originating in the heart of the picturesque Sulcis region, Noras celebrates the authentic dedication of the Santadi Winery, founded in 1960 through the deep passion of local vine growers. An interesting detail of Noras is its dark label with golden lettering, embellished with an illustration of a traditional amphora that adds a touch of classic style.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1960
- Oenologist: Riccardo Curreli, Giorgio Marone
- Bottles produced: 1.800.000
- Hectares: 650
Since then, the only direction has been upwards, as the Santadi wines continue to spread and reap appreciation worldwide. A success story made possible by the whole team, which includes the grape growers, directors, marketing staff and all winery workers, forming a reservoir of expertise that is an asset for the whole territory. Read more
| Name | Santadi Cannonau di Sardegna Noras 2023 |
|---|---|
| Type | Red still |
| Denomination | Cannonau di Sardegna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Cannonau |
| Country | Italy |
| Region | Sardinia |
| Vendor | Santadi |
| Story | History and Facts Originating in the heart of the picturesque Sulcis region, Noras celebrates the authentic dedication of the Santadi Winery, founded in 1960 through the deep passion of local vine growers. An interesting detail of Noras is its dark label with golden lettering, embellished with an illustration of a traditional amphora that adds a touch of classic style. |
| Origin | Sardinia, mainly in the Sulcis area |
| Climate | Hot and arid in summer, mild in winter. |
| Soil composition | Sandy soils mixed with decomposed granite |
| Cultivation system | Bush-trained vine (Latin vine) |
| Harvest | Hand-harvested in the last ten days of September |
| Fermentation temperature | 22 to 24 °C |
| Fermentation | 12–15 days |
| Production technique | Fermentation in temperature-controlled stainless steel tanks with frequent pump-overs, followed by spontaneous malolactic fermentation and ageing in second-use French oak barriques and in the bottle. |
| Wine making | The fully ripe grapes, after being destemmed and crushed, ferment for 12 4 days in stainless steel tanks at a controlled temperature of 22-24°C with frequent pump-overs; early and spontaneous malolactic fermentation follows (in early December). |
| Aging | Ageing for approximately 6 months in second-fill French oak barriques, followed by approximately 6 months in the bottle. |
| Total acidity | 4.7 gr/L |
| Residual sugar | 0.2 gr/L |
| Allergens | Contains sulphites |