Terre Brune Carignano del Sulcis Superiore 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.”
Harvest takes place mid-September to early October. Vinification in stainless steel with maceration on its skins for 15 days, allowing the fruit’s rich polyphenols to release into the must; precocious and complete malolactic fermentation; in December, the wine is racked into new, fine-grained French oak barrique where it ages for a maximum of eighteen months. Ages in bottle one year previous to release. Intense crimson with slightly garnet highlights, very complex bouquet of impressive finesse, recalling plums, blueberries, sweet spices, bay leaves, juniper, tobacco and chocolate; very rich, fruity and spicy on the palate; round, amazing elegance and sweet, noble tannins.
A top wine for Santadi, from their best grapes and best vineyards (pre-Phylloxera.)
Wine exported to
Bermuda, USA, Canada, Australia
Most recent awards
- 2016 | Vini Buoni d'ItaliaCorona
- 2016 | Gambero RossoTre bicchieri
- 2014 | James Suckling94
- 2014 | Decanter90
- 2013 | Wine Advocate93
- 2013 | Wine Spectator91
- 2011 | Vinous94
- 2010 | Wine Enthusiast90
- 2007 | Wine & Spirits90
- 2007 | The Tasting Panel90
95% Carignano and 5% Bovaleddu
Length of alcoholic fermentation:
Type of yeast:
24-26 °C (75,2-78,8 °F)
Length of maceration:
First and second use
Type of oak:
French bay oak
Aging before bottling:
Aging in bottle:
Lower Sulcis, Sardinia
Sand and clay
Bush-trained vines and ungrafted rootstock (Latin vineyard)
Time of harvest:
starting in late September and ending around mid-October
First vintage of this wine:
Total yearly production (in bottles):
Intense ruby red with light garnet highlights. An exceptional nose with complex notes of plum, blueberry, sweet spices, bay leaf, juniper, tobacco and chocolate. The palate is rich, warm, velvety, fruity and spicy, with exceptionally elegant tannins.
Best served at 16-18 °C (60.8-64.4 °F).
Seasoned and roasted or grilled meats and game; semi-aged and aged cheese.
15 % vol
Riccardo Curreli - Consultant: Giorgio Marone