Picco del Sole is produced in cooperation with Botter for Picco del Sole Cannonau di Sardegna, and with Pedres winery for Picco del Sole Vermentino di Sardegna. Headed by the third generation of the family, Botter has almost a century of experience and is one of the leading Italian wineries on the export market.
The name Picco del Sole refers to the ‘peak sun’ and the great importance of sun exposure — crucial not only for the photosynthesis, but also for the heat it provides. Grapes will not ripen in a region that has an average annual temperature of less than 50 degrees Fahrenheit during the growing season. Sardinia is a fantastic example of the importance of the sun in the production of wines, and the result is superb!
The Cannonau di Sardegna is made using traditional red wine vinification methods at a controlled temperature between 25° and 27° C. Primary fermentation of the must occurs naturally and often takes about two weeks. After the primary fermentation the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine. After the secondary fermentation, the wine is transferred into stainless still tanks to rest for 6-8 months before filtration and bottling.
Typical of wine from Sardinia, it has an intense ruby red colour with garnet reflections. The bouquet is intense and persistent, herbaceous and delicate with typical scents of dried figs, prunes and sweet spices perfumes. On the palate, the wine is soft and easy with flavours of strawberry; it is well balanced and elegant with medium body. It is great with red meats and hard aged cheeses.