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The origins of the Cannonau wine grape variety
It has long been thought that the variety arrived on Sardinia with the Aragonese when they conquered the island in the early 14th Century (from what is now Aragon). However, in the past few years, Italian researchers have uncovered evidence suggesting that Cannonau (and therefore Grenache) may well have originated right here on Sardinia.
The DOC
The region-wide Cannonau di Sardegna DOC title covers the entire island, from Sulcis and Cagliari in the south to Gallura in the north – a distance of approximately 265 kilometers (175miles). It was introduced in June 1972, roughly the same time as its Muscat-based equivalent Moscato di Sardegna. Roughly one bottle in every five of Sardinian wine is a Cannonau di Sardegna.
Wine styles under the DOC
The DOC permits production of seven different styles of Cannonau. Red wines are produced under the title rosso or classico depending on the percentage of Cannonau with classico slightly higher in alcohol.
To earn the additional title riserva, a Cannonau di Sardegna rosso wine must have a minimum alcoholic strength of 12.5 percent alcohol by volume, and have been aged for at least two years before commercial release. This is known as affinamento obbligatorio (obligatory ageing period). Twelve months of this ageing period must be spent in barrels.
Rosato (rosé) produced from Cannonau di Sardegna has a rich pink color, notes of citrus and tropical fruits and a distinct minerality. The matches well with a wide variety of dishes.
Fortified wines
As with many Sardinian wines, there is a fortified version of Cannonau di Sardegna, identified by the mention liquoroso on the label. These wines are sweeter and higher in alcohol, typically reaching an alcoholic strength between 16 percent (the legal minimum) and 20 percent alcohol by volume. These are intensely sweet, flavorful wines best matched to desserts, particularly those involving figs, dark chocolate or baked fruits.
The DOC permits two styles; liquoroso dolce with a high residual sugar content and liquoroso secco, a dry fortified with a slightly higher alcohol content. Passito is also produced here, with similar sweetness to liquoroso dolce, the grapes are laid out to dry prior to fermentation to concentrate sugar levels.
Cannonau di Sardegna subregions
The finest examples of Cannonau di Sardegna are arguably from the eastern half of the island, in the Nuoro, Ogliastra and Cagliari provinces. Within these provinces, three sub-regions have been officially recognized as areas delivering Cannonau wines of particular quality.
The first is Nepente di Oliena (or Oliena), which is exclusively for wines from the town of Oliena, in the eastern Nuoro province. The second is Capo Ferrato (not to be confused with Cap Ferrat on the coast of Provence), which applies to the communes of Castiadas, Muravera, San Vito, Villaputzu and Villasimius in the island's southeast corner. The third is Jerzu, which applies exclusively to wines from the Jerzu and Cardedu communes.
The wine that helps you live till 100?
Cannonau di Sardegna wines have attracted considerable attention in the last few years, not necessarily for their quality, but for their association with longevity. Sardinian locals tend to live well into their 90s and in many cases to over 100, and diet on the island is usually given as a key factor in this. Cannonau de Sardegna wines tend to be high in anthocyanins and polyphenols, antioxidant-rich compounds which have been linked to heart health.
