Cagnulari is the name of the red grape vine and probably traces its origins to Spain, yet it is found predominantly in the North-West of Sardinia, largely due to the Aragonese occupation of the area in the 1600s.
Soil: Calcareous marne, conglomerate, sandstone
Pruning and harvest: Manually, with the selection of grape clusters
Vinification: Maceration for 10-12 days
Visual: Deep red in colour
Olfactory: Hints of mature red fruits with a note of spices
Taste: Dry, pleasant flavour and elegantly full-bodied
Suggested with: Perfect with traditional Sardinian cuisine such as red meat, game and cheese