MAIMONE, A SPLENDID CANNONAU
Cannonau di Sardegna is certainly the most famous and most popular red wine in Sardinia. Not surprising since it is the most common grape variety on the island, with nearly 30% of Sardinian wine production. It is actually a variety of Grenache that was imported in the 14th century, at the beginning of Spanish colonisation of Sardinia. Today, Cannonau is an appellation of origin (DOC) and Maimone is considered among the best. The maceration takes place with the skins, at a temperature of 26 ° to 28 ° C. After vinification, Maimone is transferred to small oak barrels where it is aged for 6-8 months, depending on the vintage. We will appreciate it naturally with all the Italian specialties (pasta and pizza), but particularly also with red meats, game, or typical roasted lamb or suckling pig. And of course accompanying hard cheeses, especially Parmesan and Pecorino.
Color : beautiful intensity: dark ruby with garnet highlights
Nose : notes of red and black berries with a spicy touch on the finish
Mouth : Winey and full bodied. The tannic structures begin melting and coated with a rich and velvety fruit which prolongs a beautiful lingering flavour.
Alcohol level : 13.5%
Winemaking : Maceration is carried out at a temperature of 26/28 ° C with the skins for a period ranging from 6 to 8 days. Aging lasts 8 to 10 months in oak barrels.
Food pairing : Red meat, game and cheese
Aging potential : < 5 Years
14,00 CHF tax incl.
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