Tenute Perda Rubia
Cannonau di Sardegna Naniha 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 | Maturation in steel with a brief period in bottle |
- Identity: Red wine DOC 2023 produced in Ogliastra, Sardinia
- Grape variety and type: Made from 100% Cannonau grapes on original rootstock, still red, 14% vol
- Vinification: Fermentation in steel and exclusive use of free-run must
- Taste: Notes of wild berries, dry and smooth with balanced tannins
- Serving: Decant for one hour at 16-18°C, ideal with pasta, meat, pork and cheese
Description
What kind of wine it is
Tenute Perda Rubia Cannonau di Sardegna Naniha is a still red wine that purely expresses the identity of Cannonau, grown on ungrafted vines. In the glass, it presents a fruity and intense profile, dominated by clear notes of red berry fruits. On the palate, it is dry, smooth, and features a well-balanced tannic structure, offering a harmonious sip that combines body and drinkability. The balance between freshness and body faithfully reflects the character of the great Sardinian reds.
Where it comes from
This wine originates in Sardinia, in the heart of Ogliastra. The vineyards take root in granite-rich soils, set in a hot-arid climate that favours the perfect ripening of the grapes. The vineyard management follows the principles of organic farming, excluding the use of synthetic fertilisers and artificial irrigation. The Tenute Perda Rubia winery is dedicated to enhancing the territory through sustainable viticulture that protects the integrity of the local ecosystem.
How it is produced
The grapes, carefully selected at optimal ripeness, are vinified in steel vats. Alcoholic fermentation takes place in contact with the skins for a controlled period, allowing the extraction of colour and tannins without excessive concentration. Only the free-run must is used for production, a choice that prioritises absolute quality over quantity. The process concludes with maturation in steel, followed by a period of bottle ageing before release.
History and Curiosities
The Naniha embodies the dedication of the Mereu family who, since 1949, have managed the Perda Rubia Estates in the heart of Ogliastra. This fascinating Cannonau on its own roots is produced from vines grown on granite soils, following a strict organic method, without irrigation or synthetic fertilisers. The decision to vinify only the free-run must, combined with ageing in steel, ensures purity and quality. The 2023 vintage continues this excellent Sardinian tradition, crowned by the prestigious 3 Bicchieri Gambero Rosso award.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1949
- Oenologist: Piero Cella
- Bottles produced: 30.000
- Hectares: 20
| Name | Tenute Perda Rubia Cannonau di Sardegna Naniha 2023 |
|---|---|
| Type | Red green 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 | Tenute Perda Rubia |
| Story | History and Curiosities The Naniha embodies the dedication of the Mereu family who, since 1949, have managed the Perda Rubia Estates in the heart of Ogliastra. This fascinating Cannonau on its own roots is produced from vines grown on granite soils, following a strict organic method, without irrigation or synthetic fertilisers. The decision to vinify only the free-run must, combined with ageing in steel, ensures purity and quality. The 2023 vintage continues this excellent Sardinian tradition, crowned by the prestigious 3 Bicchieri Gambero Rosso award. |
| Origin | Ogliastra (Nuoro), Sardinia, Italy |
| Climate | Hot-arid |
| Soil composition | Soil rich in granite |
| Yield per hectare | Approximately 50 q/ha |
| Fermentation | Short period of time |
| Production technique | Cultivation using organic methods without synthetic fertilisers or irrigation, according to traditional agronomic techniques; fermentation in steel vats with brief maceration on the skins; use of only free-run must; ageing in steel with a brief period in the bottle |
| Wine making | Fermentation takes place in steel vats with a short period on the skins; only free-run must is used. Ageing in steel with a brief period in the bottle. |
| Aging | Maturation in steel with a brief period in bottle |
| Year production | 30000 bottles |
| Allergens | Contains sulphites |