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CANNONAU "TERRA PINTATA" DOC Cantina del Bovale
- Region: Sardegna
- Type: Still red wine
- Proof: 14/14,5%
- Wine Variety: Cannonau 90%; Bovale 10%
- Place of production, aging, service temperature: Grapes from the Municipality of Torralba in the province of Oristano. Maturation and aging in stainless steel for at least 10 months. Service Temperature 18/20 Degrees.
- Uniqueness: Today it's considered one of the oldest autochthonous vine varieties in Italy and probably even in the Mediterranean. Soft, elegant, with powerful but silky tannins.
Among the oldest of the Mediterranean
Cannonau is an ancient vine varieties whose origins have been discussed for a long time. It was believed that it appeared in Sardinia around the '400-' 500 with the Spaniards because of the resemblance with their Garnacha Tinta. After the exportation to France, where he was named Grenache, it spread all over the world. There have always been a lot of doubts about its presence in Sardinia by the Spaniards, both for the strong rootedness in the territory that suggest a certain pre-existence and for the discovery of a series of notarial documents of the '200 or the' 300, which show the transfer of ownership of cannonau vines. These hypotheses have been scientifically confirmed by the discovery, in various archaeological sites in Sardinia, of the existence of traces of wine (in particular due to the strong presence of tartaric acid in red wines) in ancient containers and hundreds of grape seeds found in containers, or even small ancient presses to make grapes. These seeds, charred by time but analyzed with modern spectrographs, have allowed us to verify that they belong to a kind of Cannonau similar to the current one, but with substantial differences with the Spanish Granacha. The findings suggest the existence of grapes dating back to about 3,200 years ago that may justify, in that period, an already wide existence of vitis vinifera and wine in Sardinia. Cannonau can therefore be considered an autochthonous Sardinian, Italian and among the oldest in the Mediterranean. In Italy the Cannonau is also called Cannonao, Cannonaddu, Cannonaddu Nieddu, Guarnaccia and Granaccia. These last two denominations can perhaps be attributed to the work done after the unity of Italy by the Savoy, which contributed to the spread of the vine in Italy.
With porceddu cooked over a low flame with myrtle
It is March and you are working in Sardinia. You have the honour to meet fantastic people in a beautiful land far from the tourist areas., particularly in the Nuoro area, that seems to be a beautiful and isolated border land. You stay in a well-known hotel near Oliena, in the countryside, close to a famous source. The hotel is known for its simple but special hospitality and for its magnificent and affordable restaurant. It is a pleasure to come back late at night and to be pampered in an environment where, day-by-day, you become friends. The last night you can linger and relax as, in the morning, you do not have to work. You sit down in front of a great fire. Here someone is cooking the "porcetti da latte" with a hint of myrtle that inebriates. You start with an excellent bottle of Cannonau combined with Tallutzas with chickpeas and herbs and then invariably a fantastic "porceddu" cooked slowly over the flame with myrtle. A dinner that warms you as well as for the goodness and harmony of Cannonau, but also for a priceless sense of cosiness.
In the middle of Sardinia
The greatest production is in Sardinia, in all its parts, but especially in the central area with the DOC Cannonau. It has valuable sub-areas such as the Nepente di Oliena or Oliena, Capo Ferrato, Jertzu. It is present with other grapes in the Mandrolisai DOC. Today it is found with the name of Tocai Rosso in the provinces of Vicenza, Treviso and Venice. With the name of Gamay del Trasimeno in the Province of Perugia. With the name of Alicante in the provinces of Ancona, Ascoli Piceno, Catania, Grosseto, Messina, Pesaro, Urbino, Rieti, Rimini, Savona, Genoa and La Spezia.
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