Vigne Surrau
Surrau Cannonau di Sardegna D.O.C Sincaru 2023
| Denomination | DOC Cannonau di Sardegna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Cannonau |
| Aging | Before bottling, it rests for a few months in concrete tanks and large-capacity untoasted Slavonian oak barrels. |
- Origin: Cannonau di Sardegna DOC Sincaru 2023, still red wine from Vigne Surrau
- Grapes and region: 100% Cannonau from granite soils, with balance and pronounced minerality
- Tasting notes: ruby red, aromas of red fruits and Mediterranean scrub spices
- Production: 16-18 days in steel, matured in cement and Slavonian oak
- Pairings: serve at 14-16°C, decant for 1 hour; ideal with roast pork and cheeses
Description
What kind of wine it is
Sincaru is a still red wine that authentically expresses the character of the Cannonau grape variety. Produced by Surrau, this wine appears in the glass with a bright ruby red colour, enriched by subtle garnet reflections. On the nose, it offers an intense aroma of red fruits, intertwined with spicy notes reminiscent of the typical scents of the Mediterranean scrub. The palate is smooth, warm and full-bodied, supported by remarkable savouriness. Its enveloping texture pairs perfectly with traditional Sardinian meat dishes, particularly enhancing roast pork and mature cheeses beyond all expectations.
Where it comes from
This wine is born in the heart of Sardinia, within the renowned Cannonau di Sardegna area. The estate's vineyards take root in granitic soils, characterised by land derived from the disintegration of the mother rock with a medium texture tending towards sandy. The vines, trained using the spurred cordon method, benefit from a unique environment that imparts pronounced minerality and great balance to the wine. The deep imprint of the territory is directly reflected in the glass, delivering an aromatic bouquet that mirrors the unspoilt nature of the Sardinian landscape.
How it is produced
The processing of Cannonau begins with alcoholic fermentation in stainless steel tanks at a controlled temperature for about eighteen days, accompanied by daily pumping over and punching down. Immediately afterwards, the wine undergoes malolactic fermentation, a fundamental step to soften its flavour profile. The subsequent ageing involves resting for several months, alternating between cement tanks and large, untoasted Slavonian oak barrels. This maturation process defines the wine's enveloping structure, which is best expressed when served between fourteen and sixteen degrees after adequate aeration.
History and Curiosities
The Cannonau di Sardegna DOC Sincaru from Vigne Surrau encapsulates the most authentic essence of the island. Made from grapes grown on granite soils, this 2023 vintage wine ferments in steel and matures in cement vats and Slavonian oak barrels, acquiring a bright ruby red colour. On the nose, it releases aromas of red fruits and spicy notes. On the palate, it is smooth, warm and full-bodied, with a pleasant minerality. Ideal with roast meats and mature cheeses.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 2001
- Oenologist: Mariolino Siddi
- Bottles produced: 600.000
- Hectares: 70
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| Name | Surrau Cannonau di Sardegna Sincaru 2023 |
|---|---|
| Type | Red still |
| Denomination | Cannonau di Sardegna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Cannonau |
| Country | Italy |
| Region | Sardinia |
| Vendor | Vigne Surrau |
| Story | History and Curiosities The Cannonau di Sardegna DOC Sincaru from Vigne Surrau encapsulates the most authentic essence of the island. Made from grapes grown on granite soils, this 2023 vintage wine ferments in steel and matures in cement vats and Slavonian oak barrels, acquiring a bright ruby red colour. On the nose, it releases aromas of red fruits and spicy notes. On the palate, it is smooth, warm and full-bodied, with a pleasant minerality. Ideal with roast meats and mature cheeses. |
| Origin | Sardinia, Italy |
| Soil composition | Soils derived from the weathering of granite, of medium texture tending towards sandy |
| Fermentation | 16–18 giorni |
| Production technique | Fermentation in stainless steel tanks at controlled temperature with daily pumping over and punching down, followed by malolactic fermentation; ageing for several months in cement tanks and large, untoasted Slavonian oak casks. |
| Wine making | Fermentation in stainless steel tanks for 16–18 days at controlled temperature with daily pumping over and punching down; malolactic fermentation immediately after alcoholic fermentation. |
| Aging | Before bottling, it rests for a few months in concrete tanks and large-capacity untoasted Slavonian oak barrels. |
| Total acidity | 5.3 gr/L |
| PH | 3.7 |
| Residual sugar | 1.8 gr/L |
| Dry extract | 30.0 gr/L |
| Allergens | Contains sulphites |