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Cannonau di Sardegna “Perdas Longas”

Wines

Scattered through this vineyard at six hundred and fifty meters stand the perdas longas — the long stones — menhirs raised by hands that worked this granite thousands of years before the first vine went in. Francesco Cadinu’s seventy-year-old alberello bushes grow among them, rooted in the same decomposed rock, tended by the same wind.

One hundred percent Cannonau, fermented on its own wild yeasts and rested a year in small barrels, this is Mamoiada’s signature red in its clearest form: wild strawberry and mountain herbs, fine tannin, and a mineral line that runs straight back to the stone.

Appellation: Cannonau di Sardegna DOCG

Type: Red, dry.

Varietal: 100% Cannonau

Wine Details:

Tasting Notes:
Color: Bright ruby with garnet edges.
Bouquet: Aromatic and immediately expressive — wild strawberry and sour cherry lifted by the herbal macchia of the Barbagia hills: myrtle, thyme, a whisper of juniper and dried orange peel.
Palate: medium-full and driven by altitude: taut red fruit, fine granitic tannin, and a saline, stony core that carries through a long, savory finish. Where the Ghirarda Fittiloghe is dense and brooding, this is the estate's wine of energy and clarity — the purest snapshot of Mamoiada's granite.
Serving Temperature: 16-18ºC (61/64º F).
Alcohol: 14.5%.
Food Pairing: Grilled lamb, wild boar, culurgiones with tomato and mint, roast pork, semi-aged pecorino, mushroom risotto.

Vinyard Notes:
Vineyard: Two parcels in the Elisi and Perdas Longas districts of Mamoiada. Perdas longas — "long stones" — takes its name from the menhirs standing in and around the vineyard, prehistoric markers of a landscape farmed for millennia.
Vine Age: ~70 years.
Training: Alberello (traditional Sardinian head-trained bush vine).
Altitude: ~650 meters
Soil: Decomposed granite; loose structure, slightly acidic
Yield: ~35 quintals/hectare
Farming: Sustainable, hand-worked; estate practices emphasize minimal intervention in vineyard and cellar.

Winemaking Notes:
Harvest: By hand, early September.
Fermentation: Spontaneous, with indigenous yeasts only; 15–20 days in small wooden vats without temperature control.
Pressing:Gentle
Malolactic:Natural, uninoculated
Aging: 12–15 months in small barrels, followed by bottle refinement before release.
Alcohol: 14.5%
Production: Very limited