Pranu Tuvara

The Pranu Tuvara winery is a small, artisanal producer of wines with great personality. It is located in Cardedu, in the first hinterland of the eastern coast of Sardinia, just south of Arbatax, in the province of Nuoro. It is a winery that has preserved a character that is typically family-run, combined with the passion and desire to make wines based on the most ancient customs of the territory. The Mulas brothers, owners of the winery, cultivate an estate of about six hectares of vineyards in the hilly countryside of Caredu, on rather poor and stony soils, mainly composed of shale and sand. The project, born towards the end of the 1980s, was immediately directed towards the valorisation of the red grape variety historically most widespread in Sardinia, which is the Cannonau, a Sardinian clone of the Grenache variety.

Pranu Tuvara wines are the fruit of a land with a great vocation for viticulture. The climate is typically Mediterranean, hot and windy, although always mitigated by the breezes coming from the coast. In this particular environmental context, the Cannonau variety is able to express itself at very high levels and produce grapes with intense and elegant aromas. The Ogliastra area has always been known as one of the best areas for growing Cannonau and vinifying it on its own. The vineyards are managed by hand and with great respect for the surrounding nature. The same care guides the cellar operations, which are reduced to the bare essentials, in the knowledge that the grapes are of such high quality that the only concern is to preserve their natural aromatic richness.

Pranu Tuvara is a fine example of a winery that has interpreted a territory by putting itself at the disposal of the vineyard and the grapes, without any desire to play a leading role. On the contrary, it always tries to stay one step behind to let the grapes and the wine speak for themselves. This attitude stems from the awareness of being able to count on one of the best areas in the world for growing Cannonau. The decision to manage the vines with low yields allows for high quality in the vineyard. The selection of the best bunches during the harvest is the basis of healthy grapes, which can be sent to fermentation in a natural way, without any enological intervention. Similarly, ageing in wood is never invasive and allows the wine to mature perfectly without masking it with hints of vanilla or noble woods.