Colli di Limbara Lu Nieddu IGT
The Jankara vineyards are located in the highlands of Gallura, in the heart of a prestigious sub-zone called Vena di San Leonardo, which runs from Lake Liscia to the territory around the minuscule, medieval country church of San Leonardo. The area is mostly mountainous and full of granite, which is ideal for drainage and for offering mineral sensations to the wines. The Vermentino vines are planted on a cru called Giannaghe, which is Jannaca in the local dialect and it faces another historic cru called Karana. And that, in fact, is how the name Jankara came about: JANnaca-KARAna. The microclimate is outstanding, influenced by the vast lake and the island’s second highest mountain, Limbara. Jankara is right in the middle and enjoys hot days and cool nights throughout the most important months of the growing season. Pair that with the never-ending winds that constantly ‘clean’ the air, keep temperatures down and maintain the vineyard free of pests and disease, and you have the perfect conditions to grow quality grapes. The winery is owned by Renato and Angela Spanu.
This unique wine is a field blend made from five to six varieties including native Sardinian grapes, such as Cannonau, Caricaggiola, Pascale di Cagliari as well as others used in Gallura like Dolcetto, Barbera and Cabernet Franc. A field blend is when more than one grape variety is planted in a single vineyard and this particular vineyard is eighty years old. This limited production wine spends twelve months in new French barrique and several months in bottle before release.
Wine exported to
Japan, Canada, USA, Australia
Most recent awards
- 2015 | Vinous90
- 2018 | Vini Buoni d'ItaliaVini da Non Perdere
- 2015 | James Suckling88
- 2015 | Wine Advocate90
A field blend of Cannonau, Caricaggiola, Pascale di Cagliari, Dolcetto, Barbera and Cabernet Franc
Type of yeast:
New and used
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Alta Gallura, Sardinia Sant'Antonio di Gallura
400 meters (1,312 feet) above sea level
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Bright scarlet red with hints of red berries, vanilla and spice on the nose; on the palate, it is soft and has an elegant finish.
Best at 14-16 °C (57.2-60.8 °F).
Pairs well with red meat.
Alc. cont. 14% by vol.