The Cantina di Santadi Winery is located in the Sulcis area, in South-western Sardinia, just a few miles as the crow flies from the dazzling beaches and white sand dunes of Porto Pino. It was established in 1960, and after some start-up difficulties, a new management gave it a decisive boost, driven by strong determination which fanned enthusiasm and passion. Wise use of French barriques gives a perfect, harmonious finishing touch to the development of these superb wines. The coupling of their innovative spirit with a careful respect for local traditions is the guiding principle for both their grape growers and winemakers. They view this as safeguarding their true heritage of tradition, culture, taste, style and history.
After the grapes have been crushed and de-stalked to form the must, it then ferments for 12-14 days in stainless steel tanks at controlled temperatures (22 – 24 C.). During this period the must is stirred regularly in order to enable complete diffusion of the tannins and polyphenols contained in the skins. An early and spontaneous malolactic fermentation makes it possible to transfer the wine into French oak barrels (2nd use). The maturation process in barrels lasts about 6 months, which is then followed by further 6 months ageing in bottle.
This wine is an intense ruby red colour, tending to garnet. There are Mediterranean notes on the nose. It is complex, with blueberry and ripe-blackberry aromas, spices tending sweet, tobacco and chocolate. The palate is warm with soft, sweet tannins of rare intensity.