Noras Cannonau di Sardegna DOC

90% Cannonau and 10% Carignano. Cannonau, long believed to be a variety of Spanish Garnacha, was not only recently proven to be ampelographically distinct and native to Sardinia; it may well have been one of the most ancient wines in the western Mediterranean.

Santadi’s delightful version was named after Nora, Sardinia’s very first city, founded on the island’s southern seaboard around 1000-1500 BC, and Norax, a mythical Sardinian hero who came from the sea.


Wine exported to

Bermuda, USA, Canada, Australia

Most recent awards

  • 2016 | Vinous91
  • 2015 | James Suckling92
  • 2014 | Ultimate Wine Challenge91
  • 2014 | Wine Spectator90
  • 2011 | Wine Advocate91
Grape Varieties:

90% Cannonau, 10% Carignano

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

12-14 days

Type of yeast:

Selected

Fermentation temperature:

24-26 °C (75.2-78.8 °F)

Maceration technique:

Pumpovers

Length of maceration:

12-14 days

Malolactic fermentation:

Yes

Aging containers:

Barrique

Container size:

225 L

Container age:

Second use

Type of oak:

French bay oak

Aging before bottling:

6 months

Aging in bottle:

6 months

Closure:

Natural Cork

Vineyard location:

Lower Sulcis, Sardinia

Soil composition:

Sand and granite

Vine training:

Guyot

Time of harvest:

Starting in late September

First vintage of this wine:

2008

Total yearly production (in bottles):

35,000 bottles

Tasting notes:

Intense ruby-red color tending towards garnet. Mediterranean aromas on the complex nose, along with notes of ripe blackberry, blueberry, sweet spice, tobacco and chocolate. A warm, velvety palate with unusually intense yet soft tannins.

Serving temperature:

Best served at 14 -16 °C (57.2 - 60.8 °F).

Food pairings:

Structured dishes, roasts, grilled meat and fish, game and cheese.

Alcohol:

15.5 % vol

Winemaker:

Riccardo Curreli - Consultant: Giorgio Marone