Cannonau is the most widely planted red grape of Sardinia, and Cannonau di Sardegna is the appellation that represents it. The production area covers the whole region: from the hills of the north to the terraces of the interior and the south-eastern coasts. Vineyards cover about 2,120 hectares, with an output of 72,910 hectolitres. It was recognised in 1972.
One DOC, three subzones and a Classico
Alongside the regional appellation there are three historic subzones. Oliena, also called Nepente di Oliena, covers the municipality of Oliena and part of Orgosolo; Jerzu covers parts of Jerzu and Cardedu; Capo Ferrato covers Castiadas, Muravera, San Vito, Villaputzu and Villasimius. The Classico version may be produced only in the provinces of Nuoro and Ogliastra, the mountainous heart of the island, and requires at least 90% Cannonau.
Many styles
Rosso and Rosato require at least 85% Cannonau, with minimum alcohol of 12.5%. The Rosato may be released from 1 January after the harvest, the Rosso from 1 April. The Riserva ages for at least two years, six months of it in cask; the Classico for at least two years, twelve months of it in cask. There are also two meditation wines: the Passito, from dried grapes, and the fortified Liquoroso, aged for at least one year with six months in cask.
In the glass Cannonau is ruby red, with aromas of ripe red fruit, plum, Mediterranean scrub and spice. It is full-bodied, generous in alcohol and soft in tannin.
A long history
The vine is thought to have reached the island with the Phoenicians, but the first written traces of Cannonau date back to the twelfth century, when the people of Ogliastra were allowed to pay their tithes in wine. In 1612 Martin Carrillo, the king's inspector, and in 1667 the Franciscan Giorgio Aleo mention the "Cañonates" wines produced across the island. Gabriele D'Annunzio dedicated an ode to the "nepente di Oliena". At the table Cannonau goes with roast suckling pig, lamb, game and Sardinian pecorino; among the island's whites, Vermentino di Gallura is its counterpart.
