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 100% Nasco variety comes from one of Sardinia’s most ancient white grapes. The fruit is picked in October to heightened levels of complexity. The varietal name comes after the Latin word for moss, referring to its characteristic brushwood aromas. After four months in barrique and lengthy bottle age, the wine’s Mediterranean depth of flavor is pleasingly subtle and silky in structure.
Wine exported to
Bermuda, USA, Canada, Australia
Most recent awards
- 2011 | Vinous94
- 2011 | Gambero Rosso3 Bicchieri
- 2007 | Wine Advocate88
Type of yeast:
18-20 °C (64,4-68 °F)
Type of oak:
French bay oak
Aging before bottling:
Lower Sulcis, Sardinia
Time of harvest:
Between late September and the end of October
First vintage of this wine:
Total yearly production (in bottles):
Deep amber, with great density. Intense nose of honey, caramel, vanilla sugar and clove. Balanced palate with a sweetness that is never overpowering; orange blossoms on the lengthy finish.
Best served at 14 -16 °C (57.2 - 60.8 °F).
Fried ricotta ravioli drizzled with honey, aged cheese. Exalts any dessert.
14 % vol
Riccardo Curreli - Consultant: Giorgio Marone