Bobotti + Cannonau di Sardegna DOC 2019 - Cantina Sannas

Bobotti + Cannonau di sardegna DOC - Cantina Sannas

Bobotti + is a complex and deep red wine, made from 100% Cannonau grapes that come 75% from old vines and the rest from young vines. Bobotti is the black man who in the Sardinian tradition scares children. The vinification takes place without added yeasts respecting the ancient local traditions. It is aged for a year in old wooden barrels and a few months in the bottle. It is not filtered or clarified before bottling. Piergraziano's intent was to make a wine that reflected the tradition of Mamoiada. Bobotti + is ruby ​​red in color. The nose is fruity, with flavors of raspberries and ripe plums, notes of Mediterranean scrub and spices. The taste is warm, full-bodied, soft and of excellent freshness. Excellent length. Bobotti + is a Cannonau to always keep in the cellar and to pull out on special occasions.

Service

We recommend tasting it at a temperature of 16/18 ° in tulip glasses. Daily wine but holds the time very well.

Pairing

Excellent with hors d'oeuvres, savory first courses, aged cheeses, to try with penne with ragu.

Cellar: Cantina Sannas

Mamoiada is a beautiful area located in the center of Sardinia, at about 650-700 m.s.l.m. Here the soils are of granitic origin that is easily dissolved by creating a surface layer of stones. The vineyards are planted almost exclusively in Cannonau with a very small percentage of Granazza, an autochthonous white-berry vine. Here we find Piergraziano Sanna and its wonderful wines. Piergraziano until two years ago the wine drank and enough, until in 2016 he decides to buy a small vineyard and, starting from zero oenological knowledge and zero experience in the vineyard and in the cellar, he begins to produce his wines with excellent results. Piergraziano's dream is to produce "feminine" wines, a wine that can be drunk to the last drop at a table. The vines are young and reared according to the classic Sardinian method known as alberello. Piergraziano does not use treatments of any kind, not even copper or sulfur, and in the cellar, he relies on spontaneous fermentation in large plastic tubs and refinements in old wooden containers. Use only the bare minimum of sulfur dioxide when bottling. Naturally all its wines are not filtered. Wines that reflect the territory, made as once according to the ancient Sardinian customs, not to be missed.