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ALGHERO |
ALGHERO VINE SPECIES:The "Alghero" DOC (guaranteed origin) label, for
"White", "Rosé" and "Red" wines is reserved for those
obtained from grapes which, within a company, come from one or more species of vine included in
the "recommended" and "authorized" classes for the Sassari
province, with the exception of aromatic vines. The "Alghero" DOC label for
"Chardonnay", "Sauvignon","Torbato", "Vermentino
Frizzante", "Cabernet Sauvignon, Franc or Carmenère" wines (individually or
together),"Cagnulari or Cagniulari" and "Sangiovese", is reserved for those
obtained from grapes which come from species of vines, of which at least 85% are of the
corresponding species and a maximum of 15% is from other vines included in the
"recommended" and "authorised" classes for the Sassari province.
PRODUCTION AREA: The entire territory of Alghero.
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CAMPIDANO DI TERRALBA
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SPECIES: Bovale Sardo and Bovale di Spagna;
20% maximum of other grapes allowed.
PRODUCTION AREA: Various towns in the province of Oristano and in the province of Cagliari.
MINIMUM OVERALL ALCOHOL CONTENT: 11.5% Vol.
ORGANOLEPTIC FEATURES: Appearance: Deep ruby red.
Bouquet: Intense, fruity with scent of ripe plums and wild berries. Palate test: Dry, very tasty,
rightly tannic, warm alcoholic, with body , quite smooth. Balanced, intense and persistent:
Evolution: Improves with moderate aging. Recommended temperature: 18 - 20øC
FOOD SUGGESTIONS: Important first courses with rich flavours; red meats grilled, spit-roast or
stewed, even if fatty; mature pecorino cheese.
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CANNONAU DI SARDEGNA
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CANNONAU DI SARDEGNA GEOGRAPHIC SPECIFICATION:
- "Oliena" or "Nepente di Oliena" - "Capo Ferrato" - "Jerzu"
VINE SPECIES: Cannonau, 10% maximum of other grapes allowed.
PRODUCTION AREA: The whole of Sardinia.
MINIMUM OVERALL ALCOHOL CONTENT: 12.5% Vol.
ORGANOLEPTIC FEATURES: Appearance: Ruby red with marked tendency to garnet. Bouquet: Intense,
slightly ethereal, rich, fragrant, floral, reminiscent of mature plums, blackberries, wild
berries and old rose; may have slight suggestion of aromatic wood and spices. Palate test: Dry,
tasty, rightly tannic, warm alcoholic, full-bodied, smooth. Balanced, intense and
persistent. Evolution: Improves with a fair aging (from 2 to 6 years and even more in
exceptional cases), which enhances the basic characteristics and gives rise to a particularly
rich bouquet. Recommended temperature: 18 - 20øC
FOOD SUGGESTIONS: Red meat dishes, especially spicy ones such as braised meat and game, can be
used in the marinade, in the cooking and finally served as an accompaniment. Excellent at the end
of a meal with mature very tasty pecorino cheese.
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CARIGNANO DEL SULCIS
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VINE SPECIES: Carignano; 15% maximum of other
grapes allowed.
PRODUCTION AREA: In the "Sulcis"
territory of the province of Cagliari.
MINIMUM OVERALL ALCOHOL CONTENT: 11.5% Vol.
ORGANOLEPTIC FEATURES: Appearance: Intense ruby red with a tendency to garnet. Bouquet: Intense,
perfume of blackberries, blackcurrents and raspberries. Palate test: Dry, very tasty,
rightly tannic, warm alcoholic, full-bodied, quite smooth. Balanced, intense and persistent.
Evolution: Improved by moderate aging. Recommended temperature: 18 - 20øC
FOOD SUGGESTIONS: When young it can be served with pasta dishes with rich meat sauces and
stewed meat; when it is more mature, with pork, grilled beef, game, braised meat and mature
pecorino cheese.
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GIRO' DI CAGLIARI
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VINE SPECIES: Girò
PRODUCTION AREA: The entire province of Cagliari, a fair part of the province of Oristano and some
towns in the province of Nuoro.
MINIMUM OVERALL ALCOHOL CONTENT: 14.5% Vol., at
least 12ø already achieved and a minimum of 2.5ø still to be achieved.
ORGANOLEPTIC FEATURES: Appearance: Light ruby red. Bouquet: Intense, fruity, becomes more
fragrant with maturity and reveals the aroma of Maraschino cherry and blackberry. Palate test:
Sweet, tasty, slightly tannic, warm alcoholic, full- bodied, smooth (velvety in full maturity).
Balanced, intense and persistent. Evolution: It matures slowly and expresses its best features at
full maturity; may easily exceed 10 years. Recommended temperature: 14 - 16øC
FOOD SUGGESTIONS: At the end of a meal, with mature pecorino cheeses; with nuts; with fruit
pies and almond cakes. When mature it is an excellent conversation wine.
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MALVASIA DI BOSA
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VINE SPECIES: Malvasia di Sardegna
PRODUCTION AREA: In part of the territory of the towns of: Bosa, Suni, Tinnura, Flussio,
Magomadas, Tresnuraghes and Modolo.
MINIMUM OVERALL ALCOHOL CONTENT: 15% Vol., at least 14.5ø already achieved and a minimum of
0.5ø still to be achieved.
MINIMUM AGE: 2 years
ORGANOLEPTIC FEATURES: Appearance: Deep gold to
amber. Bouquet: Intense, ethereal, fragrant, rich, with complex expressions of exotic fruit
and nuts (walnuts and toasted almonds), slightly musky. Palate test: Dry, very tasty, alcoholic,
full-bodied, quite smooth. Balanced, very intense and very persistent. Evolution: It is ready to
drink at the end of the 2nd year of aging, but it improves with further keeping, developing an
exceptional bouquet. Recommended temperature: 12 - 14øC
FOOD SUGGESTIONS: Dessert wine, to accompany almond biscuits and pastries; with strong
cheeses with a certain smoothness, or green-veined cheeses; it is a conversation wine,
for meditation and for important occasions.
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MALVASIA DI CAGLIARI
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PRODUCTION AREA: The entire province of Cagliari, a fair part of
the province of Oristano and some towns in the province of Nuoro.
MINIMUM OVERALL ALCOHOL CONTENT: 14% Vol., at least 12ø already achieved and a minimum of 2ø
still to be achieved.
ORGANOLEPTIC FEATURES: Appearance: Golden tending to amber.
Bouquet: Very intense, aromatic, fragrance of almond blossom and exotic fruit;
with a certain aging it develops a complex bouquet, rich and nutty, with decidedly ethereal
tones. Palate test: From dry to medium sweet, very tasty, strong alcoholic warmth, full-bodied,
smooth. Balanced, intense and very persistent. When it has a higher sugar content it maintains
the aromatic features of the original fruit. Evolution: It is ready to drink in July following
the vintage, but it develops and improves over the years producing a complex bouquet with
exceptionally elegant expressions. Recommended temperature: 12 - 14øC
FOOD SUGGESTIONS: Dessert wine, to accompany rich cakes, pastries and almond biscuits; strong
cheeses and/or green-veined cheeses; it is a fine conversational wine. "Dry" Liqueur-like
wine Dry liqueur-like wine Liqueur-like Reserve
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MANDROLISAI
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SPECIES: Bovale Sardo, Cannonau, Monica; 10%
maximum of other grapes allowed.
PRODUCTION AREA: In the "Mandrolisai"
territory, in the cenTRe of Sardinia, between the provinces of Nuoro (mainly) and Oristano.
MINIMUM OVERALL ALCOHOL CONTENT: 11.5% Vol.
ORGANOLEPTIC FEATURES: Appearance: Ruby red.
Bouquet: Quite intense, fragrant and fruity, with scent of wild berries and flowery allusions in
full maturity. Palate test: Dry, very tasty, rightly tannic, warm alcoholic, with body,
smooth. Well-balanced, intense and persistent. Evolution: Improves with moderate aging, 3-4
years. Recommended temperature: 18 - 20øC
FOOD SUGGESTIONS: Tasty hors-d'oeuvres with
salami; rich first courses; grilled and spit-roast pork; when it reaches full maturity it
is the wine for game.
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MONICA DI CAGLIARI
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VINE SPECIES: Monica
PRODUCTION AREA: The entire province of Cagliari, a fair part of the province of Oristano and some
towns in the province of Nuoro.
MINIMUM OVERALL ALCOHOL CONTENT: 14.5% Vol., at
least 13ø already achieved and a minimum of 2.5ø still to be achieved.
ORGANOLEPTIC FEATURES: Appearance: Deep ruby red, with decisive tendency to garnet. Bouquet:
Intense, ethereal, rich, scent of mature plums and blackberries, often with wafts of aromatic
wood and liquorice. Palate test: Sweet, tasty, rightly tannic, strong alcoholic warmth,
full-bodied, opulent. Balanced, intense and persistent. Evolution: Supports moderate aging.
Recommended temperature: 15 - 16 °C
FOOD SUGGESTIONS: At the end of a meal, with
pecorino cheeses and cured and/or smoked ricotta cheese, other strong cheeses and/or green-veined
cheese; dried fruit pies and almond cakes.
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MONICA DI SARDEGNA
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VINE SPECIES: Monica; 15% maximum of other
grapes allowed.
PRODUCTION AREA: The whole of Sardinia.
MINIMUM OVERALL ALCOHOL CONTENT: 11% Vol.
ORGANOLEPTIC FEATURES: Appearance: Ruby red to garnet. Bouquet: Quite intense, fruity, with a
scent of plums and blackberries, also vinous. Palate test: Dry, tasty, rightly tannic, fairly
warm alcoholic, with body, smooth. Balanced, quite intense and persistent. Evolution: Not
suitable, with few special exceptions, for aging. Recommended temperature: 16 - 18øC
FOOD SUGGESTIONS: Tasty hors-d'oeuvres with salami or stewed giblets and offal (without a
strong taste of vinegar); rich pasta dishes; meat dishes, in sauces, or simple roasts; young
pecorino cheeses
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MOSCATO DI CAGLIARI
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VINE SPECIES: Moscato bianco
PRODUCTION AREA: The entire province of Cagliari, a fair part of the province of Oristano and some
towns in the province of Nuoro.
MINIMUM OVERALL ALCOHOL CONTENT: 15% Vol., at
least 12ø alreadyì achieved and a minimum of 3ø still to be achieved.
ORGANOLEPTIC FEATURES: Appearance: Deep golden Bouquet: Very intense, aromatic, fragrant (fuller
with maturity), with marked scent of freshly cut honeycomb and nuts. Palate test: Sweet, tasty,
warm alcoholic, full-bodied, opulent. Balanced, very intense and very persistent. Evolution:
Suitable for moderate aging; the aroma tends to become fuller with prolonged aging, creating an
exceptional bouquet. Recommended temperature: 12 - 14øC
FOOD SUGGESTIONS: It is a wine for important occasions; to be served at the end of a meal with
desserts and with cheeses, even particularly strong-tasting and/or green-veined.
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MOSCATO DI SARDEGNA
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GEOGRAPHIC SPECIFICATION: "Tempio
Pausania" or "Tempio" or "Gallura"
VINE SPECIES: Moscato bianco
PRODUCTION AREA: The whole of Sardinia. MINIMUM
OVERALL ALCOHOL CONTENT: 11.5% Vol., at least 8% already achieved.
ORGANOLEPTIC FEATURES: Appearance: Pale straw-colour to golden; fine perlage, abundant
and persistent. Bouquet: Intense, aromatic, with decidedly fruity and flowery expressions, scent
of honey from asphodel and citrus fruit, and almond blossom. Palate test: Sweet, fresh
slightly acid, light alcoholic, light body, very smooth. Balanced, intense and persistent.
Evolution: To be drunk young. Recommended temperature: 6 - 8øC
FOOD SUGGESTIONS: A wine for occasions and the end of a meal to be served with light pastries
and cakes in general.
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MOSCATO DI SORSO SENNORI
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VINE SPECIES: Moscato bianco
PRODUCTION AREA: Territory of Sorso and Sennori, in the province of Sassari.
MINIMUM OVERALL ALCOHOL CONTENT: 15% Vol., 13ø already achieved
ORGANOLEPTIC FEATURES: Appearance: Deep gold to amber. Bouquet: Very intense, very marked aroma,
ethereal, rich and fragrant, with nutty aroma. Palate taste: Sweet, tasty, strong alcoholic
warmth, full-bodied, opulent. Balanced, intense and very persistent. Evolution: Suitable for
moderate aging, acquires hints of maturity and a very interesting bouquet. Recommended
temperature: 12 - 14øC.
FOOD SUGGESTIONS: At the end of a meal, with
nuts, almond pastries, fruit or jam tarts; with strong cheeses; it is a "congenial"
conversational wine.
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NASCO DI CAGLIARI
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VINE SPECIES:Nasco
PRODUCTION AREA: The entire province of Cagliari, a fair part of the province of Oristano and some
towns in the province of Nuoro.
MINIMUM OVERALL ALCOHOL CONTENT: 14.5% Vol., at
least 12ø already achieved and a minimum of 2.5ø still to be achieved.
ORGANOLEPTIC FEATURES: Appearance: Rich gold tending to amber. Bouquet: Intense, ethereal,
fragrant, decidedly musk-scented, with fragrance of nuts and underbrush. Palate test: From dry to
sweet, tasty, strong alcoholic warmth, full-bodied, opulent. Balanced, intense and
persistent. Evolution: It is ready to drink in July following the vintage, but its best features
emerge and mellow after a few years. Recommended temperature: 12 - 14øC
FOOD SUGGESTIONS: Dessert wine, almond cakes, nuts; it is decidedly a wine for the end of a
meal, to accompany very strong even green- veined cheeses; a conversation wine and a great aperitif
(quite apart from meal-times).
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NURAGUS DI CAGLIARI
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VINE SPECIES: Nuragus; 15% maximum of other
grapes allowed.
PRODUCTION AREA: The entire province of Cagliari,
a fair part of the province of Oristano and some towns in the province of Nuoro.
MINIMUM OVERALL ALCOHOL CONTENT: 10.5% Vol.
ORGANOLEPTIC FEATURES: Appearance: Fairly pale
straw-colour, with slight greenish reflections. Bouquet: Light, fruity, floral, reminiscent of
almost ripe golden delicious, acacia and citronella. Palate test: Dry, with delicate acid
hint, light alcoholic, lght body, quite smooth. Balanced, quite intense and persistent. Generally
has a slight roughness that makes it pleasantly dry. Evolution: To be drunk young. Recommended
temperature: 6 - 8øC
FOOD SUGGESTIONS: Light hors-d'oeuvres and simple first courses, with little fat and spare
dressings, parsley and shell-fish soup; boiled shell-fish with olive oil.
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SARDEGNA SEMIDANO
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VINE SPECIES: Semidano; max. 15% other grape
species allowed.
PRODUCTION AREA: The entire Sardinian territory.
MINIMUM OVERALL ALCOHOL CONTENT: 11%, 11.5% vol.for the Mogoro sub-zone.
ORGANOLEPTIC FEATURES: -Appearance: straw coloured with slight golden reflections.
-Bouquet: quite intense, fruity, with citron perfumes and faint hints of exotic fruits;
floral, with the scent of broom. -Palate test: dry, freshly acidic, with quite a strong
alcoholic warmth, fair body and quite smooth. Balanced, intense and persistent. -Evolution: to
be drunk young. -Recommended temperature: 8 - 10 degrees
TO ACCOMPANY: shell-fish - raw or in a parsley and garlic sauce; pasta and rice dishes, with
light seafood or other sauces; mixed fried fish and grilled fish.
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VERMENTINO DI GALLURA D.O.C.G.
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VINE SPECIES: Vermentino; 5% maximum of other
grapes allowed.
PRODUCTION AREA: "Gallura" territory,
in the province of Sassari and 2 towns in the province of Nuoro.
MINIMUM OVERALL ALCOHOL CONTENT: 12% Vol.
ORGANOLEPTIC FEATURES: Appearance: straw-coloured
with slight green reflections. Bouquet: intense, fruity, floral, with scent of golden delicious,
cacia, wild flowers and at times broom. Palate test: Dry, fresh slightly acid, pleasantly
alcoholic, fair body, smooth. Balanced, intense and persistent. Evolution: To be drunk young.
Recommended temperature: 8-10øC.
FOOD SUGGESTIONS: Hors-d'oeuvres and tasty entree
dishes; fish and shell-fish, even elaborately prepared with sauces; white meat without strong
flavourings.
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VERMENTINO DI SARDEGNA
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VINE SPECIES: Vermentino; 15% maximum of
other grapes allowed.
PRODUCTION AREA: The whole of Sardinia.
MINIMUM OVERALL ALCOHOL CONTENT: 10.5% Vol., of which at least 9.5 already achieved. ORGANOLEPTIC
FEATURES: Appearance: straw-coloured with light greenish reflections. Bouquet: Quite intense,
fruity, floral, with scent of golden delicious, acacia and citronella. Palate test: Dry, fresh
slightly acid, light alcoholic, light body, smooth. Balanced, quite intense and persistent.
Evolution: Hors-d'oeuvres and light first courses, with rich aromas and flavours but not
too strong; fish and shell-fish prepared in the simplest fashion.
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VERNACCIA DI ORISTANO
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VINE SPECIES: Vernaccia di Oristano
PRODUCTION AREA: Various towns in the province of Oristano, in the lower Tirso valley.
MINIMUM OVERALL ALCOHOL CONTENT: 15% Vol.
MINIMUM AGE: 2 years in chestnut or oak casks.
ORGANOLEPTIC FEATURES: Appearance: Gold to amber; markedly amber after aging. Bouquet: Very
intense, ethereal, fragrant, floral, when young similar to almond-blossom and almonds, with
maturity assumes tones of toasted hazelnuts. Palate test: Dry, tasty, alcoholic, full-bodied,
smooth. Balance improves with age; very intense and very persistent. Evolution: For exceptional
aging, from 2 to more than 20 years. Recommended temperature: 12 - 14øC
FOOD SUGGESTIONS: It enhances and is a good contrast to strong flavours such as dried
mullet roe and smoked fish as well as smoked or very strong-tasting cheeses; traditional and
excellent accompaniment to almond pastries; it is a wine for conversation and
"meditation".
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