The Cannonau grape is a type of Garnacha that’s been on Sardinia for at least 600 years, but it’s had recent recognition as a “blue-zone” wine grape thanks to thick skins that are rich in beneficial antioxidants and flavonoids. But Cannonaus are also just plain delicious Mediterranean reds! This one is a particularly wild and powerful expression from a tiny producer, Luca Gungui. He named it ‘Berteru,’ regional dialect for ‘sincere,’ because his lower-intervention winemaking allows for raw expressions of his unique home in Sardinia’s central hill country. On land his grandfather once farmed, the vines grow like bushes in sandy, granitic soils nearly 2,000 feet above the sea!
A delicious swirl of earthy and fruity, herbal and floral, the juicy-velvet fruit texture of this Cannonau is cut through by a beaming inner brightness and infused with a soft flow of mineral sensations. Its high quality shows in the deliciously extended finish and soft embrace of lightly chewy, clay-like tannins. Richly flavored, it shows both a fresh- and dried-fruit character, with concentrated wild strawberry and black raspberry cordial mingling with aromas like violet, blood orange zest, herbal French lavender, lightly roasted coffee/cocoa, and a hint of sun-warmed hay. It gets better with time in the glass, so take your time and enjoy! Try this with herb-encrusted roasted pork knuckle or lamb, wild boar stew, or pappardelle with a thick, saucy ragú. No oak, no filtering. Organically farmed.
A delicious swirl of earthy and fruity, herbal and floral, the juicy-velvet fruit texture of this Cannonau is cut through by a beaming inner brightness and infused with a soft flow of mineral sensations. Its high quality shows in the deliciously extended finish and soft embrace of lightly chewy, clay-like tannins. Richly flavored, it shows both a fresh- and dried-fruit character, with concentrated wild strawberry and black raspberry cordial mingling with aromas like violet, blood orange zest, herbal French lavender, lightly roasted coffee/cocoa, and a hint of sun-warmed hay. It gets better with time in the glass, so take your time and enjoy! Try this with herb-encrusted roasted pork knuckle or lamb, wild boar stew, or pappardelle with a thick, saucy ragú. No oak, no filtering. Organically farmed.
