Vino rosato Maria Pettena - Cantina Sannas

Vino Rosato Maria Pettena  - Cantina Sannas

Maria Pettena is a rosé wine made from red grapes produced by Piergraziano Sanna a whimsical winemaker from Mamoiada. The grapes come from a small vineyard that Piergraziano cultivates in an absolutely natural way, avoiding also the treatments with copper and sulfur. The vinification takes place without added yeasts respecting the ancient local traditions. A characteristic of Maria Pettena is that it is left to macerate for 40 days on the skins of the granazza grapes, a rare native white vine. Refine in old wooden barrels and a few months in the bottle. It is not filtered or clarified before bottling. Maria Pettena is cherry pink. The nose is clean, and the aromas are articulated mainly on fruity and floral notes. At the sip it is of good body, of good freshness and sapidity. Excellent the final with a return of fruity notes. A graceful and very pleasant wine, with a particularly incisive drink. A wine to try.

Service

We recommend tasting it at a temperature of 10/12 ° in tulip glasses. Wine to be drunk immediately but holds up very well time.

Pairing

Excellent with hors d'oeuvres of starters, first courses, semi-aged cheeses, to try with penne with vegetables.

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.