Sardinia Wine Cannonau
Sardinia is the farthest part of Italy, and this feature makes the inhabitants of this Isle declare themselves Sardinian and not Italians, and the nearest land is the French isle of Corsica. It is also Italy's second biggest Isle (after Sicilia). Even if the natural environment is ideal for wine making (climate, hilly soil), Sardinia wine isn't in a high quantity, and the producers weren't neither rather bothered in quality. But when the famous Sella & Mosca winery began its own revival (early 70's) things started changing and with the skills and ability of enologist, Giacomo Tachis, the region started having real quality wines. The white wine production is a little bit higher than reds. The main grape is the white Nuragus, even if the Spanish origin Vermentino is becoming nearly as popular. Now it is so popular that the Vermentino Gallura (northeast Sardinia) has become the first DOCG wine of the island. The Spanish domination, brought also three great red grape varieties which were planted with success, in the middle ages: Cannonau, Carignano and Monica. Of the three, surely Cannonau, with its varietal features, has become the most popular Sardinia wine and really affordable for everyone. There are five region-wide DOCs, six province-wide DOCs and eight other specific DOC zones. As said before, there are five region-wide DOC wines.Two are red varietals and the other three are white varietals. Cannonau di Sardegna (cahn no NOW dee sar DAEN yah) is the main red wine which now is exclusively dry even if in the past sweetier and more fortified versions were very common. Oliena, Jerzu (east of Nuoro province) and Capo Ferrato di Cagliari are are three Cannonau sub-zones that can have their own names on the labels. This wine reaches its best after a few years. There is also a Cannonau Rosato and two rare fortified wines: a dry (liquoroso secco) and a sweet (liquoroso dolce naturale). The monica variety wines are lighter than the Cannonau and can be found mainly in the Campidano plains. Monica di Sardegna (moh nee cah dee sar DAEN yah) is usually dry but there are also amabile(semi-sweet) and frizzante (spritzy) versions. Vermentino di Sardegna, a great dry white, is mainly made up north.
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