Vineyards and winemaking
This wine is made from 100% Cannonau grown in Audarya’s south-eastern Sardinian vineyards. The low-trained bush vines average around 25 years of age and grow at approximately 160 metres above sea level in clay-limestone soils, with maritime air and the Mistral moderating the island’s warm Mediterranean conditions.
The grapes are harvested by hand in early October. A long cold maceration is followed by fermentation for around 30 days in stainless steel at controlled temperatures, then malolactic fermentation and settling in tank. The absence of oak keeps the emphasis on Cannonau’s ripe fruit, herbs and supple texture.
Tasting notes
Appearance
Bright ruby red with a youthful violet edge.
Nose
Red cherry, raspberry and ripe strawberry are joined by dried Mediterranean herbs, rose petal and a touch of black pepper.
Palate
Generous yet fresh, with juicy red fruit and plum supported by soft tannins. Cannonau’s warmth is balanced by lively acidity and a savoury herbal thread, leading to a smooth finish of cherry, pepper and sun-dried herbs.
Food pairing
Pair with rosemary-grilled lamb chops, pork sausages with fennel, tomato-braised chicken or lentil and roasted-pepper stew. Its supple structure also works particularly well with Pecorino Sardo or a mature British sheep’s-milk cheese.
Background story
Cannonau is Sardinia’s local expression of the wider Grenache family, but the island’s wind, soils and long viticultural history give it a character of its own. Audarya vinifies it without oak, favouring brightness and drinkability over excessive extraction.
Our relationship with Audarya began when Nicoletta and Salvatore Pala attended the London Wine Fair for the first time. Sommelier’s Choice agreed to represent the wines, and Matthew Jukes secured the first listing on that very day—a memorable introduction to this new generation of the Pala family.
