Granazza 'Sulle Bucce' Sedilesu 2021

The Granazza "Sulle Bucce" by Sedilesu is a wine that tells an ancient story of Sardinia, that of the Granazza of Mamoiada, a native grape variety from Barbagia rediscovered and enhanced by the Sedilesu winery. This ancient native variety, for centuries confused with Vernaccia di Oristano even by local growers, has been preserved in a few specimens of century-old bush-trained vines scattered among the old Cannonau vineyards. From these old plants, the Sedilesu family has been producing for several years the famous Perda Pintà, an intense, warm, and concentrated white wine of great complexity. From a more recent planting, established from the ancient clones, less intense but equally rich and territorial versions are produced, including this Granazza "Sulle Bucce".

This is an orange wine obtained from a 4-5 day maceration of the skins in the must. Fermentation occurs spontaneously thanks to the action of indigenous yeasts in steel containers or in traditional cement tanks, using low quantities of sulfites and without resorting to clarifiers or stabilizing agents. To allow the characteristics of the grape variety to develop and express themselves in all their richness, the producer lets the wine mature in large neutral oak barrels, tasting it from time to time. In its first year of production, the maturation phase lasted up to 3 years.

The Granazza “Sulle Bucce” by Sedilesu is a warm, intense and Mediterranean wine that powerfully and energetically expresses the authentic character of Barbagia, the ancient and mountainous heart of Sardinia. It has a significant ethyl and glyceric charge, typically Sardinian, and an important structure, also due to the extractive matter from maceration. It has aromas of ripe and dehydrated fruit, many aromatic herbs, Mediterranean scrub, sweet spices, and honey. The sip is warm, dry, and concentrated, reflecting the fullness of the fruit and the savory complexity of the Mediterranean herbs. It pairs perfectly with aged cheeses, meat dishes, intense and succulent foods, mushrooms, and cured meats, revealing the intense character without filters.wild of the heart of Sardinia, the one that is most refractory and far from the itineraries of international tourism.