Rocca Rubia Carignano del Sulcis Riserva DOC
This celebrated winery takes its name from the medieval town of Santadi, in the Sulcis peninsula of southwest Sardinia – a landscape of contrasts and dramatic beauty, where the pure white sand dunes of Porto Pino and the greenery of the Pantaleo forest and its centuries-old oak trees, cork trees and holly oaks call home. Founded in 1960, Cantina Santadi began as a partnership between fine local growers, making it deeply rooted in the Sulcis terroir.
The Santadi vineyards cover 500 hectares (1,235 acres) of prime, gently rolling hills reaching right out to the sea. They are all within an eighteen-mile radius from the winery so that the fruit can be moved quickly. The sandy nature of the soil is conducive to the survival of pre-Phylloxera rootstock. In the words of enologist Raffaele Cani, “The parasite does attack the roots, producing small holes in them. These cavities, however, are immediately filled up by grains of sand that heal the wounds, as it were, allowing the plant to thrive in spite of Phylloxera.”
This barrique-aged, 100% Carignano cru is a real star and enormous value. It is lush, full of extract and body, with ripe, chewy fruit, supple texture and noble tannins; it is also extremely cellar-worthy.
Wine exported to
Bermuda, USA, Canada, Australia
Most recent awards
- 2015 | James Suckling93
- 2014 | Vinous93
- 2014 | Wine Advocate90
- 2013 | Wine Spectator90
- 2012 | Wine Enthusiast91
Length of alcoholic fermentation:
Type of yeast:
24-26 °C (75,2-78,8 °F)
Length of maceration:
Type of oak:
French bay oak
Aging before bottling:
Aging in bottle:
Lower Sulcis, Sardinia
Sand and clay
Time of harvest:
Starting in late September and ending within the first 20 days of October
First vintage of this wine:
Total yearly production (in bottles):
Almost impenetrable ruby red. Intense fruity notes of blackberry, blueberry, vanilla, myrtle, leather and licorice on the nose. Ample, velvety palate with excellent structure, and a lengthy aromatic finish; full-bodied.
Best served at 14 -16 °C (57.2 - 60.8 °F).
Red meat, wild boar, roasted pork and aged Sardinian Pecorino cheese.
14,5 % vol
Riccardo Curreli - Consultant: Giorgio Marone