Cannonau di Sardegna Riserva 'Aisittà' Sa Raja 2021
"Aisittà" by Sa Raja is born in Jerzu, in Ogliastra, in an area suited for the cultivation of Cannonau. A refined expression of this grape variety, "Aisittà" is an intense wine with good persistence, which impresses the nose with its pronounced spicy and fruity notes and the palate with its deep softness.
The young winery Sa Raja introduces the Cannonau di Sardegna Riserva ‘Aisittà’, a typically Mediterranean and enveloping expression of the grape variety and the territory. The grapes destined for this label come from the Ogliastra area, a territory in the central-eastern part of Sardinia inhabited by millenary olive trees, from which the name Ogliastra seems to derive. This is an area characterized by a mild Mediterranean climate and a very varied landscape, composed of plains, hills, and high elevations, those of Monte Gennargentu.
The Riserva ‘Aisittà’ Cannonau di Sardegna Sa Raja is a pure Cannonau from vines cultivated in the Jerzu area, one of the most important crus of Ogliastra regarding Cannonau. The plants are 25 years old and rest on sandy-clay soils, shallow and rich in limestone marls, located at an altitude of 90 meters above sea level. The harvest is done by hand in the last decade of September, and the bunches are then subjected to the destemming-crushing operation before fermentationalcoholic in stainless steel tanks at controlled temperature. The maceration on the skins lasts for 14 days, and the malolactic fermentation is fully completed. Once the fermentation process is concluded, the mass is transferred to oak tonneau where it ages for 18 months, followed by an additional 6 months of refinement in steel before bottling.
The Cannonau di Sardegna Riserva ‘Aisittà’ from the Sa Raja winery is of an intense ruby red color. The olfactory panorama consists of hints of red fruits that meet elegant nuances of sweet spices, such as clove and nutmeg. Intense and juicy tasting, equipped with a silky tannic texture that accompanies the good taste persistence on the fruity and spicy sensations of the nose.