{"title":"Cannonau","description":"","products":[{"product_id":"quartomoro-memorie-di-vite-cannonau-di-sardegna-cns-2021","title":"Quartomoro Memorie di Vite Cannonau di Sardegna CNS 2021","description":"Still red wine from Sardinia, 14% ABV, produced by Quartomoro. 100% Cannonau blend, 2021 vintage. A wine born from a passion for Sardinia and the desire to produce wines that express the terroir. 0.75 L bottle. On the nose, it is spicy, fruity, and balsamic, with a medium-deep yellow color that tends toward orange as it ages. On the palate, it is savory, warm, and moderately opulent, with good smoothness and length.","brand":"Quartomoro","offers":[{"title":"Default Title","offer_id":44502107553963,"sku":"48051","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/quartomoro-memorie-di-vite-cannonau-di-sardegna-cns-2021_48051_1_503d8e02-b73a-43db-85e6-287992544047.webp?v=1773720724"},{"product_id":"quartomoro-cannonau-di-sardegna-orriu-2019","title":"Quartomoro Cannonau di Sardegna Orriu 2019","description":"Orriu in Sardinian means thread, weave. Fabrics, tapestries or carpets produced with the technique of knotting threads are the most precious things in this field. The Orriu project has the ambition of recovering Sardinia's winemaking tradition to exalt the biodiversity present in historical vines. A tradition of people anchored to their land; passions and dreams of those who consider the historical environmental specificity a great wealth to be preserved, defended and protected. The thread aims to preserve tradition with all its cultural background.","brand":"Quartomoro","offers":[{"title":"Default Title","offer_id":44505732284587,"sku":"32444","price":11.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/quartomoro-cannonau-di-sardegna-orriu-2019_32444_1.jpg?v=1773681659"},{"product_id":"bentu-luna-cannonau-di-sardegna-susu-2020","title":"Bentu Luna Cannonau di Sardegna Susu 2020","description":"\u003ch3\u003eWhat kind of wine is it\u003c\/h3\u003e\u003cp\u003eSusu is a still red wine by Bentu Luna, an authentic expression of \u003cstrong\u003eCannonau\u003c\/strong\u003e. 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The geographical conditions of the area shape the identity of \u003cstrong\u003eCannonau di Sardegna\u003c\/strong\u003e, giving the wine an unmistakable \u003cstrong\u003esavoury drive\u003c\/strong\u003e. The deep territorial connection delivers a sip that embodies the purest essence of the Mediterranean environment.\u003c\/p\u003e\u003ch3\u003eHow is it produced\u003c\/h3\u003e\u003cp\u003eThe cellar process involves a \u003cstrong\u003eslow destemming\u003c\/strong\u003e, followed by spontaneous fermentation with indigenous yeasts in concrete vats. This phase begins by alternating whole berries and bunches, managing the cap with \u003cstrong\u003egentle manual punch-downs\u003c\/strong\u003e to achieve controlled extraction. After malolactic fermentation, the wine rests in \u003cstrong\u003esecond-use oak barrels\u003c\/strong\u003e. 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The history of Argiolas Turriga begins with its creator, \u003cb\u003eAntonio Argiolas\u003c\/b\u003e, who has been passionate about farming since he was just a child. In his beloved Sardinia, he and his brothers founded the family-run \u003cb\u003eArgiolas\u003c\/b\u003e winery in \u003cb\u003e1946\u003c\/b\u003e in \u003cb\u003eSelegas\u003c\/b\u003e, comprising many hectares of vineyards and a winery that is still active today. It is thanks to the soil and climate of Sardinia that the grapes used to produce Argiolas Turriga thrive. The vines grow approximately \u003cb\u003e230 meters\u003c\/b\u003e above sea level in \u003cb\u003ecalcareous\u003c\/b\u003e and \u003cb\u003epebbly\u003c\/b\u003e soil, caressed by a sea breeze typical of the region. The Sardinian sun, finally, ripens the grapes to perfection. The harvest takes place in autumn, between October and November, the grapes are pressed and fermented in special steel containers. 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The brilliant ruby glass reveals \u003cstrong\u003enotes of Mediterranean scrub\u003c\/strong\u003e, ripe red fruits and spices, with elegant toasted and bitter chocolate touches. On the palate, it is creamy, perfectly balanced between earthy nuances and maritime savouriness. The solid structure, supported by \u003cstrong\u003ewell-balanced tannins\u003c\/strong\u003e, leads to a warm and persistent finish. It is ideal paired with \u003cstrong\u003ehearty first courses\u003c\/strong\u003e, roast meats and medium-aged cheeses.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes are grown in vineyards located between the Alghero area and the hills south of Monte Limbara, in Gallura. Here, the Cannonau vines sink their roots into \u003cstrong\u003ewarm, sandy soils\u003c\/strong\u003e, a pedoclimatic condition that gives the wine a full texture and a pronounced savoury component. 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The warm and breezy environment allows the \u003cstrong\u003eCannonau\u003c\/strong\u003e grapes to ripen, concentrating all their expressive power. The character of the land is reflected in a pure expression of \u003cstrong\u003eAlghero Liquoroso Riserva\u003c\/strong\u003e, which combines the energy of the fruit with a measured and steady evolution over time. The Mediterranean climate gives the harvest a unique density, a fundamental requirement to support the \u003cstrong\u003elong ageing\u003c\/strong\u003e in the cellar.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe process begins in September with a slow \u003cstrong\u003enatural sun-drying\u003c\/strong\u003e of the grape bunches for about twenty days on cane racks, carefully protected from night-time humidity. This is followed by red vinification, during which fermentation is halted at the right moment to preserve the rich \u003cstrong\u003eresidual sugar\u003c\/strong\u003e. After a period in stainless steel, alcohol is added to stabilise and define the structural profile. The cycle concludes with a rest of at least five years in large \u003cstrong\u003eoak barrels\u003c\/strong\u003e, a crucial stage that defines the wine’s elegance, smoothness and sensory complexity.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eBorn from the centuries-old dedication of Sella \u0026amp; Mosca in Alghero, Anghelu Ruju expresses the most authentic soul of Sardinia. This fine \u003cstrong\u003esweet fortified red\u003c\/strong\u003e is the result of a fascinating drying process: the grapes rest for twenty days in the sun on reed frames, thus concentrating sugars and intense aromas. The fermentation, skilfully interrupted, is followed by \u003cstrong\u003ematuration in oak barrels\u003c\/strong\u003e for at least five years. 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This period of rest imparts complexity to the structure before a \u003cstrong\u003every light filtration\u003c\/strong\u003e, which ensures an expressive and clear sensory profile.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eThis \u003cstrong\u003eCannonau di Sardegna DOC\u003c\/strong\u003e originates in Usini from the deep passion of Giovanni Cherchi, who has been producing local excellence since 1970. The 2024 vintage, made from pure grapes harvested at the end of September, captures the essence of the region thanks to meticulous \u003cstrong\u003eskin fermentation\u003c\/strong\u003e and spontaneous malolactic fermentation. The careful ageing process of six months, perfectly balanced between \u003cstrong\u003esteel and wooden barrels\u003c\/strong\u003e, shapes its distinctive profile. 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This \u003cstrong\u003eblend\u003c\/strong\u003e of Cannonau and Carignano grapes appears in the glass with an intense ruby red colour, which over time develops into elegant garnet hues. The bouquet is rich and enveloping, with notes of ripe plum, wild blackberries and small dark forest fruits. On the palate, it reveals a \u003cstrong\u003ewarm and full-bodied\u003c\/strong\u003e structure, enhanced by fine spices and hints of Mediterranean scrub. It is the ideal pairing to accompany \u003cstrong\u003egrilled red meats\u003c\/strong\u003e, game and mature cheeses.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis wine originates from the \u003cstrong\u003eObsidian Lands of Monte Arci\u003c\/strong\u003e and the Valley of the Tirso River, in the Oristano area. 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Part of the batch rests in \u003cstrong\u003eoak barrels\u003c\/strong\u003e, a fundamental step to refine the bouquet and lend smoothness to the palate. The result is a wine with a \u003cstrong\u003ewell-defined vinosity\u003c\/strong\u003e, harmonious and capable of remaining intact for several years.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eThe Sartiglia line by Contini celebrates Sardinian traditions, evoking emotions to be shared in good company. Founded in 1898, the historic winery signs this exceptional \u003cstrong\u003eCannonau di Sardegna DOC\u003c\/strong\u003e, which originates from the fascinating Obsidian Lands of Monte Arci. Awarded by the Veronelli guide, the 2024 vintage releases an intense bouquet of plum and wild blackberry. 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It originates in Barbagia from two hectares of \u003cstrong\u003eold bush-trained vines\u003c\/strong\u003e cultivated at high altitude, whose extremely low yields ensure concentration, body, and depth. This fine edition, limited to just 6,000 bottles, embodies a \u003cstrong\u003eorganic and sustainable\u003c\/strong\u003e approach through the use of 100% pure Cannonau grapes. 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On the nose, it reveals enveloping aromas of plum and blackberry jam, dried flowers and deep notes of tobacco, leather, pepper and cloves. On the palate, it offers a long and persistent sip, distinguished by its \u003cstrong\u003egreat structure and smoothness\u003c\/strong\u003e. Thanks to its intensity, it pairs excellently with beef stews, pork-based dishes and mixed boiled meats, and proves outstanding when matched with \u003cstrong\u003eaged or spicy cheeses\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes are grown in the Serdiana area, in southern Sardinia, at an altitude of around two hundred and twenty metres. In this region, the \u003cstrong\u003eMediterranean climate\u003c\/strong\u003e ensures mild winters, limited rainfall and hot, breezy summers. The calcareous-clay soils, rich in pebbles, provide optimal drainage and regular ripening of the grapes. This terroir gives the raw material a marked \u003cstrong\u003eaptitude for ageing\u003c\/strong\u003e: over time, youthful vigour evolves into elegance, the tannins become silky and balance with the \u003cstrong\u003enatural freshness\u003c\/strong\u003e, defining a harmonious and characterful profile.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production process begins with a \u003cstrong\u003emanual harvest\u003c\/strong\u003e, carried out at dawn to preserve the fragrance of the grapes. Fermentation takes place at a controlled temperature, with a maceration of about two weeks to allow for ideal extraction of aromatic and colour components. The subsequent malolactic fermentation in vitrified cement tanks gives the wine stability and roundness. The process continues with \u003cstrong\u003eageing in oak barrels\u003c\/strong\u003e for twelve months, during which the wine acquires a solid and harmonious structure. 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To the eye, it displays an \u003cstrong\u003eintense ruby red colour\u003c\/strong\u003e, heralding a direct and fragrant sensory profile. On the palate, it offers a \u003cstrong\u003esilky and elegant sip\u003c\/strong\u003e, characterised by clear aromas of \u003cstrong\u003ecrisp, freshly picked red fruit\u003c\/strong\u003e. Its balanced structure makes it an ideal choice to accompany the entire meal with versatility.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis \u003cstrong\u003eCannonau\u003c\/strong\u003e originates in the \u003cstrong\u003eBasso Sulcis\u003c\/strong\u003e area of Sardinia, from carefully tended, trellised vineyards. The vines sink their roots into distinctive \u003cstrong\u003esandy and granitic soils\u003c\/strong\u003e, a mineral composition that gives the wine a precise territorial identity and notable smoothness. This origin lends the wine remarkable flexibility at the table, harmoniously enhancing succulent \u003cstrong\u003emeat main courses\u003c\/strong\u003e, spicy recipes, and structured vegetarian dishes.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe production cycle begins in September with the \u003cstrong\u003emanual harvest\u003c\/strong\u003e. Afterwards, the grapes ferment in stainless steel tanks at a controlled temperature for about fifteen days; during this phase, maceration and pumping over allow for optimal extraction of polyphenols from the skins. 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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.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe roots of this wine lie in \u003cstrong\u003eSulcis\u003c\/strong\u003e, 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 \u003cstrong\u003esandy soils mixed with granite debris\u003c\/strong\u003e, factors that give the grapes an extraordinary expressiveness and a bold character. The \u003cstrong\u003ehot, dry summer climate\u003c\/strong\u003e, mitigated by temperate winters, ensures optimal ripening of the bunches, allowing the fruit to express a profound aromatic profile, intimately linked to its terroir.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe 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 \u003cstrong\u003etemperature-controlled stainless steel tanks\u003c\/strong\u003e. During this phase, frequent pump-overs are carried out to ensure optimal extraction, followed by spontaneous malolactic fermentation. Subsequently, the wine matures through \u003cstrong\u003eageing in second-passage French oak barrels\u003c\/strong\u003e for a period of six months. 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It reveals a \u003cstrong\u003ecomplex aromatic bouquet\u003c\/strong\u003e of blackberry, violet, myrtle, and forest floor, enriched by hints of spices and cedarwood. On the palate, it shows a powerful structure, supported by a \u003cstrong\u003evibrant acidity\u003c\/strong\u003e that brings great freshness to the sip. The \u003cstrong\u003eenveloping tannins\u003c\/strong\u003e lead the tasting towards a long, fleshy, and savoury finish, ideal for accompanying beef dishes, game, or flavourful shellfish risottos.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis red wine comes to life in the hilly terrains of the Alghero estate, from vineyards located at an altitude of over six hundred metres. The historic \u003cstrong\u003ebush-vines\u003c\/strong\u003e (alberello) ensure very low yields, favouring a deep aromatic concentration. The cool north-easterly winds and the \u003cstrong\u003esignificant diurnal temperature ranges\u003c\/strong\u003e of the area preserve the natural fragrance of the fruit, giving the wine a distinct \u003cstrong\u003egustatory tension\u003c\/strong\u003e and a remarkable structural balance.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eProcessing begins with careful destemming and \u003cstrong\u003esoft pressing\u003c\/strong\u003e to keep the original qualities of the grapes intact. The subsequent maceration uses the délestage (rack and return) technique to accurately calibrate the extraction of colour and polyphenolic components. Following this, \u003cstrong\u003emalolactic fermentation\u003c\/strong\u003e softens and stabilises the palate. The final ageing is skilfully divided between \u003cstrong\u003ewooden barrels\u003c\/strong\u003e, concrete tanks, and steel, creating a harmonious and long-lived profile.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and interesting facts\u003c\/h3\u003e\n\u003cp\u003eMustazzo Cannonau di Sardegna DOC by Sella \u0026amp; Mosca is the result of a prestigious collaboration with the fashion designer Antonio Marras. This signature red comes from \u003cstrong\u003eold bush vines\u003c\/strong\u003e on the Alghero estate, located at an altitude of over six hundred metres and subject to significant diurnal temperature variations. The minimal yields of these historic, sometimes century-old plants, ensure an excellent \u003cstrong\u003earomatic concentration\u003c\/strong\u003e. 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Fermented in vats and aged in oak barrels, this wine boasts a deep mahogany colour with intense red hues, typical of Châteauneuf-du-Pape. The bouquet offers bold \u003cstrong\u003earomas of ripe cherries\u003c\/strong\u003e, black fruits, aromatic herbs and light notes of leather. On the palate, it reveals itself as round and velvety, with a fleshy structure, well-integrated tannins and a vibrant minerality that leads the sip towards an extremely juicy finish.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes are grown on the renowned \u003cstrong\u003eLa Crau plateau\u003c\/strong\u003e and in vineyards located near the communes of Bédarrides, Courthézon and Sorgues. The identity of this wine is rooted in \u003cstrong\u003estony soils\u003c\/strong\u003e rich in pebbles, geological elements capable of transferring a \u003cstrong\u003edistinct mineral character\u003c\/strong\u003e to the glass. 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The \u003cstrong\u003espur-pruned cordon\u003c\/strong\u003e training system and rigorous agronomic management keep yields low. The fifteen-year-old vines, planted at high density, ensure optimal \u003cstrong\u003efruit ripening\u003c\/strong\u003e, thus guaranteeing a constant taste balance and excellent structure.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eProduction begins with \u003cstrong\u003efifteen days of maceration\u003c\/strong\u003e and fermentation in steel at a controlled temperature to preserve the primary aromas of the Cannonau. This is followed by malolactic fermentation, which gives the palate a rounder texture. Ageing takes place over several months using steel, \u003cstrong\u003ecasks\u003c\/strong\u003e and concrete, harmonising structure and freshness. 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