VIGNARUJA

CLASSIFICATION
Cannonau di Sardegna DOC

GRAPES
Cannonau 100%

CANNONAU
The most famous of the Sardinian red vines has existed on the island since pre-Roman times. Equipped with great ability to adapt to different soil and climate conditions, it gives
wines with different characteristics, especially related to the soil. Of medium-high vigor and medium-sized tight cluster, it issubject to the casting of flowers and berries. The berry
has a thin, purple-black skin. The low resistance to cryptogams makes it very sensitive to powdery mildew and downy mildew. The ripening of the fruit takes place in the thirdfourth decade of September.

TASTING NOTES
Dark red, bright and intense with violet reflectionsthat become garnet over time. Delicate aromas ranging from violet to rose, ripe berries, aromatic herbs. In the mouth it is soft in
attack, sapid and complex, with good aromatic progression, supported by well integrated tannins that accompany the wine in a persistent finish.
Alcohol: 14% vol.
Serving Temperature: 16-18° C.

IT’S BEST ENJOYED WITH…
It is a cannonau appreciated for its balance and elegant structure. It accompanies simple dishes with intense tastes and complex dishes with multiple shades of flavors. Risotto with
wild mushrooms such as chiodini or porcini mushrooms, pasta stuffed with tasty cheeses or meat sauce. Baked red meat, stewed game. Mature sheep cheese and vaccines.

THE VINEYARDS OF VIGNARUJA
Vineyards of medium hill in the surrounding area of Mogoro. The soils are sandy and clayey, of good structure and depth. The climate is Mediterranean with mild winters and
hot summers, mitigated by the salt wind of Mistral. Average annual rainfall 500mm. The harvest takes place between the last decade of September and the beginning of October.
The yield per hectare is 60/70 q.

VINIFICATION AND AGING
The vinification takes place with a fermentation maceration of about 15 days at a temperature of 26 ºC. It is carried out a post-fermentation maceration of about 5 days.
Repeated pumping over and removal ensures a good extraction of the aromatic and coloring components. The wine followsits evolution in steel, at controlled temperature.

BOTTLING AND DEVELOPMENT
Sterile under pressure of nitrogen. Evolution gives complexity to the wine that acquires earthy and spicy notes. Up to 10 years. It is important to store it in ideal conditions, in the dark, in a horizontal position at a temperature of 18-20 ºC, without thermal changes.