Berteru Sa Cava de Pulenaria 2021 - Cantina Gungui

Berteru Sa Cava de Pulenaria - Cantina Gangui

Berteru Sa Cava de Pulenaria is a red wine produced with 100% Cannonau grapes that come from the vineyard called "Sa Cava de Pulenaria", which is located on granite soils. Aging in steel tanks for nine months. A wine with aromas of red berried fruits, pomegranate and blackberry, followed by notes of dried herbs, black tea, juniper, rosemary and hints of smoke. The entry highlights the freshness that streamlines the texture. Velvety tannins and meandering sapidity. Overall, the wine is dynamic and has an excellent structure which is always accompanied by a youthful flair. Time to look away and the wine in the bottle has already drunk it all.

Service

We taste the Berteru at a temperature of 16/18 ° in large balloon glasses. Wine to drink immediately but leave a few years in the cellar can give great satisfaction. Open for a few minutes before tasting it to appreciate it fully.

Pairings

Great wine that blends perfectly with the first tasty dishes, with the second meat, to try with the Sardinian pecorino.

Cellar: Cantina Gangui

Luca Gungui and a young vineyard native to Mamoiada, a region of Sardinia that grows well for the production of quality wine. Luca graduates in Public Administration Science and as many of her island move to Milan to work in the municipal offices. But Sardinia's appeal is very strong and makes the decision to return to the island, where he works in Cagliari at the offices of the region. But in the lava there is a stronger lure, that of the earth, the countryside, the vine. A love born when he was still at university and between one exam and the other was called in the country by grandparents before and then my father then. He worked under the sun, had his hands dirty in the rows, he smelled the wet ground, and the noise of the hoes could not allow this to end. Luca cultivates 2 hectares of land located in Sas de Melas, not far from Mamoiada. Only Cannonau vines are naturally bred with complete elimination of any chemical substance. In the cellar the vinification is spontaneous with only indigenous yeasts, long macerations on the skins and refinements in wooden barrels. Two wines produced the Berteru, first vintage in 2015, whose production currently surpasses the 3000 bottles, and the reserve. Luca Gungui's wines contain the stories of this wonderful area rich in history and culture.