Caposardo - Cantina Deaddis

Vines

Cannonau 100%

Zone of pruction

Gallura(OT), Sardegna, Italia

Soil composition

(Sassari) Anglona Sardinia, Italy. Land tends to be loose and of medium texture with good limestone base, good drainage throughout the year

Altitude

150 meters above sea level

Climate

Always windy, warm temperate in summer with decided temperature variations between day and night, never particularly cold in winter and mitigated by marine currents

Production per hectare

70-80 q.li/ha

Type of cultivation

Spurred cordon

Planting density

4000 trees /ha

Harvest

second week of September

Vinification

The best Cannonau grapes from its own vineyards, cultivated to have a low yield per hectare, are transported to the winery in small boxes

Fermentation

The fermentation lasts from 10 to 20 days depending on the vintage, it is often made ​​a post-fermentation maceration of half a week, to enhance the aromatic potential of Cannonau grapes and assist in the conduct of all sugars by yeasts. It starts from the 20 ° C temperature in fermentation to finish in post-maceration at 28/30

Aging

The refinement for this type of wine is made ​​exclusively in steel for a few months with the native yeasts, which allows to obtain a wine with strong fruity taste and extraordinary flavor

Evolution in bottle

7-10 years

Colore

Deep ruby red

Bouquet

Red berries and delicate balsamic notes. mildly spicy

Taste

Tangy, moderately warm and soft. Silky tannins and sweet

Matching

Red and white meat,  semi-seasoned cheese and grilled fish - Fiore Sardo Pdo, Pecorino sardo, carasau flatbread and malloreddus pasta