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Saturday, 18 January 2014 16:02

Dorgali and its vines

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For about 3,500 years, Dorgali has been an area abounding with autochthonous vineyards.

The Romans called it Vinìola and therefore it isn’t surprising that one of Sardinia’s best Cannonau wines is produced here, still today.

Vigneto Dorgali CannonauTHE VINE IS GROWN ACCFOR ABOUT 3,500 YEARS, DORGALI HAS BEEN AN AREA ABOUNDING WITH AUTOCHTHONOUS VINEYARDS. THE ROMANS CALLED IT VINÌOLA AND THEREFORE IT ISN’T SURPRISING THAT ONE OF SARDINIA’S BEST CANNONAU WINES IS PRODUCED HERE, STILL TODAY. ORDING TO THE CLASSIC “ALBERELLO” METHOD AS WELL AS TO THE GUYOT METHOD (45%). APART FROM THE CANNONAU, YOU CAN FIND OTHER TYPES OF LOCAL VINES SUCH AS THE VERMENTINO, THE SINNIDANU AND THE PANZALE, AS WELL AS SOME INTERNATIONAL VINES.
Cannonau di Sardegna DOC - Cantine di Dorgali

IL CANNONAU AND ITS CLOSE TIES TO ITS HOME COUNTRY

In 1953, a wine-growers’ organization was founded in Dorgali. From the very beginning, it has carried out a project of cultural revaluation, i.e. the combination of Sardinian traditions and an expert wine-production, concentrating particularly on the Cannonau.

The wine-growers began to improve their vineyards by changing the cultivations and the cultivation methods, aiming at a low yield per vine and programming all the single production stages up to the vintage.

As a result of these efforts, in 2009, the “Gambero Rosso” awarded the National “OSCAR”- Award for the best value-for-money ratio to the Cannonau di Sardegna DOC 2006. But Dorgali’s wine-growers’organization does not only produce the Cannonau DOC, their production also includes white wine, rosé wine and local red wine (“ denominazione geografica”), the “Santa Caterina” and the white wine“Isalle”.

 

How to savour wine: recommendations and arrangements

The red Cannonau di Sardegna goes well with first course dishes (pasta, risotto) with meat sauce, roast meat (red and white), spit-roasted lamb and seasoned sheep’s milk cheese and goat’s milk cheese. It is served in bulbous or Bordeaux glasses and should be served at a temperature of about 16-18°C.

The rosé wine is served with starters like lean sliced sausage, with first course dishes with white meat sauce, tasty fish soups, and white meat.

We recommend a medium-sized tulip glass and the wine should have a temperature of about 12-14 °C.

Read 2265 times Last modified on Wednesday, 05 February 2014 17:14

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