Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

CANNONAU

Cannonao, Cannonaddu

Historical signs: Introduced in Sardinia during the Spanish domination from the XV to the XVIII sec.
Through searches genetic molecular, that the Cannonao, the Alicante and the Tocai Rosso are an only vine. Also the Vernaccia of Serrapetrona would seem to belong to the same family.
And' of 1612 the first quotation of a wine produced with vine Cannonau Sardinian envoy to king FilippoI.
Spread in the whole Sardinia, it is also present in the Friuli, and in Center-northern Italy.

Characters Ampelografici: middle leaf, orbicolare, pentalobata, at times trilobata - middle cluster, cylinder-conic, at times shut and winged - middle-small grape, spherical, with consistent peel, very pruinose and of black-violet.

Adaptable vine has a preference for however easily the hilly grounds, clayey, marnosi.
And' particularly sensitive to the mildew, botrite and sour rottenness.

Maturation: middle-late

Vigor: average

The wine's characteristics: it has characteristics that vary notably according to the form of breeding or the zone of cultivation, however generally introduces an aftertaste ammandorlato.
And' present in the DOCs Cannonau of Sardinia and Mandrolisai.