Sardinia: Fantini ATZEI Cannonau Saragat

Variety: Cannonau 100%

Production area: Mogoro and surroundings (OR)

Vinification: Fermentation at a controlled temperature of 26-28 °C, with contact with the skins for 15 days. Aging in stainless steel tanks for approximately 6 months with frequent bâtonnage.

Sensory characteristics: Dark red, bright and intense with violet reflections that become garnet over time. Aromas of ripe red fruits such as cherry and blackberry, but also flowers such as violet and dried rose and aromatic herbs. In the mouth it immediately reveals the character of a structured, velvety and complex wine, with a good aromatic progression. The aromas proceed with balsamic notes, cocoa and tobacco. The well-integrated tannins and balanced acidity accompany the wine in the persistent finish.

Food pairings: structured and spicy, seasoned first courses based on pork and sheep meat, and game risottos, meat second courses, excellent with mature sheep and cow's cheeses.