Terre Brune Carignano del Sulcis Superiore DOC

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

  • 2019 | Wine Spectator92
  • 2019 | James Suckling94
  • 2018 | Gambero RossoTre Bicchieri
  • 2015 | Vinous91
  • 2016 | Vini Buoni d'ItaliaCorona
  • 2014 | Decanter90
  • 2013 | Wine Advocate93
  • 2010 | Wine Enthusiast90
  • 2007 | Wine & Spirits90
  • 2007 | The Tasting Panel90
  • 2018 | Ian D'Agata93
Grape Varieties:

95% Carignano and 5% Bovaleddu

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

15 days

Type of yeast:


Fermentation temperature:

24-26 °C (75,2-78,8 °F)

Maceration technique:


Length of maceration:

15 days

Malolactic fermentation:


Aging containers:


Container size:

225 L

Container age:

First and second use

Type of oak:

French bay oak

Aging before bottling:

16-18 months

Aging in bottle:

12 months


Natural Cork

Vineyard location:

Lower Sulcis, Sardinia

Soil composition:

Sand and clay

Vine training:

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):

90,000 bottles

Tasting notes:

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.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

Seasoned and roasted or grilled meats and game; semi-aged and aged cheese.


15 % vol


Riccardo Curreli - Consultant: Giorgio Marone