A story that began thirty years ago – the story of Giuseppe Sedilesu's estate and his children.
Fifteen hectares in Mamoiada, in the heart of the Barbagia region, at around six hundred and fifty meters above sea level and 16km from Nuoro; we are near the Gennargentu and the Supramonte.
The soils are sandy, granitic, and sometimes clayey; rich in potassium and phosphorus.
The climate here is temperate – in winter there is snow; in summer it gets very hot! As one might expect, the temperature swings give the wines particular characteristics.
We find ourselves in a captivating place, of great archaeological and religious interest.
Giuseppe and his wife Grazia are the roots of the estate. Today they are both over seventy and still work it with love and passion; fortunately nature has been generous with them and gave them three children: Antonietta, Francesco – the winery's oenologist and agronomist – and Salvatore, the commercial director; they have treasured their parents' values and today, with their own families, add pieces to this puzzle made of sweat and love.
After starting out as bulk wine producers, it was with the new millennium that they began bottling Cannonau Sedilesu! Which, Francesco is keen to declare at the top of his voice, "is not a lowland Cannonau!"
Almost all of the vines are more than fifty years old, with one exception – a rather "elderly" specimen around 100 years old. Some of the new plantings come from cuttings taken from the oldest vineyards, with the aim of preserving their characteristics, while others use clones originating from Sardinia and propagated in nurseries. All vines are trained using the alberello system.
Dry pruning is carried out entirely by hand.
Fertilization takes place, when needed, using manure or green manure from mixed plant species.
Plowing is carried out twice a year and where possible an ox-drawn plow is still used.
No pesticides other than sulfur and (a small amount of) copper are used – but up here, even the parasites get tired of climbing and give up along the way; they don't pose much of a threat!
It is also worth noting that 40% of the grapes processed are not grown in-house, but are purchased locally from vineyards whose entire process is overseen by the winery.
Respect for the land and the grape varieties is at the heart of everything they do; and it is precisely thanks to this that Cantina Sedilesu has breathed new life into Granazza, a native variety that had fallen into oblivion, having been supplanted by the more famous Cannonau.
Eco-sustainable construction, the use of photovoltaic energy, and attention to the aesthetic of the structure – which respects the place where the estate stands.
A winery rooted in traditional values, yet forward-thinking – not closed off (as Sardinians are sometimes dismissively described) but open to the developments and opportunities of our time.
The use of sulfites is kept to an absolute minimum, the must is not heated, and only native yeasts are used. Many wines, such as Perda Pintà in one of its versions, are left to macerate for extended periods on the skins.
The wines are not filtered and racking is rare. The use of wood is sparing and non-invasive.
The estate produces many types of Cannonau ("For us, talking about vine and wine means talking about Cannonau"): Eressia, a rosé; Sartiu, Mamuthone, Ballu Tundu, Carnevale, Grassia, Giuseppe Sedilese; as well as a Cannonau grappa: Abbardente Mamuthone.
What do you think?
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