Teularju
In Mamoiada, one of the areas with the greatest winemaking vocation in all of Sardinia, the family-run winery Teularju creates authentic expressions deeply rooted in the territory. The estate, founded in 2017 with the planting of a vineyard in the tanca of Teularju, from which the winery takes its name, is managed by Francesco Sedilesu and Rosa Muggittu along with their three children Giovanni, Vincenza, and Giuseppe, as well as Elisabetta, Giovanni's wife. In 2019, the first harvest of the two crus, locally defined as “ghiradas”, ‘Ocruarana’ and ‘Cara’Gonare’, was inaugurated, followed a year later by ‘Erula’ and ‘Rizza’. The production philosophy embraced by the Sedilesu family aims to showcase the unique personality and value of each cru, which is therefore vinified individually. The winery is part of the Mamojà association, established in 2015 from the union of producers and winemakers from Mamoiada who are strongly committed to enhancing the territory they cultivate.
In the approximately 10 hectares of owned vineyards, the Teularju estate cultivates under a certified organic regime, through the high bush system, almost exclusively Cannonau, the traditional grape of Mamoiada, since 2021 accompanied by a small planting of the local white grape variety Granatza, located at an altitude of 750 meters above sea level. The Cannonau vines are distributed among the four ghiradas, differentiated by exposure, altitude, slopes, and soil characteristics, with the presence of clay, sand, and varying skeleton depending on the reference cru. In the winery, fermentations are entrusted to indigenous yeasts, macerations last for about 15 days, and aging takes place in French oak barrels of 20 or 50 hectoliters for about 12 months.
certified organic regime, through the high bush system, almost exclusively Cannonau, the traditional grape of Mamoiada, since 2021 accompanied by a small planting of the local white grape variety Granatza, located at an altitude of 750 meters above sea level. The Cannonau vines are distributed among the four ghiradas, differentiated by exposure, altitude, slopes, and soil characteristics, with the presence of clay, sand, and varying skeleton depending on the reference cru. In the winery, fermentations are entrusted to indigenous yeasts, macerations last for about 15 days, and aging takes place in French oak barrels of 20 or 50 hectoliters for about 12 months.The production of the Teularju winery is very limited and encapsulates sunny interpretations that tell of the mountainous yet Mediterranean character of the Mamoiada territory. The labels of the first two vinified ghiradas, ‘Cara’Gonare’ and ‘Ocruarana’, have immediately established themselves in the wine scene of Sardinian wines thanks to their typicity and exceptional
In Mamoiada, one of the areas with the greatest winemaking vocation in all of Sardinia, the family-run winery Teularju creates authentic expressions deeply rooted in the territory. The estate, founded in 2017 with the planting of a vineyard in the tanca of Teularju, from which the winery takes its name, is managed by Francesco Sedilesu and Rosa Muggittu along with their three children Giovanni, Vincenza, and Giuseppe, as well as Elisabetta, Giovanni's wife. In 2019, the first harvest of the two crus, locally defined as “ghiradas”, ‘Ocruarana’ and ‘Cara’Gonare’, was inaugurated, followed a year later by ‘Erula’ and ‘Rizza’. The production philosophy embraced by the Sedilesu family aims to showcase the unique personality and value of each cru, which is therefore vinified individually. The winery is part of the Mamojà association, established in 2015 from the union of producers and winemakers from Mamoiada who are strongly committed to enhancing the territory they cultivate.
In the approximately 10 hectares of owned vineyards, the Teularju estate cultivates under a certified organic regime, through the high bush system, almost exclusively Cannonau, the traditional grape of Mamoiada, since 2021 accompanied by a small planting of the local white grape variety Granatza, located at an altitude of 750 meters above sea level. The Cannonau vines are distributed among the four ghiradas, differentiated by exposure, altitude, slopes, and soil characteristics, with the presence of clay, sand, and varying skeleton depending on the reference cru. In the winery, fermentations are entrusted to indigenous yeasts, macerations last for about 15 days, and aging takes place in French oak barrels of 20 or 50 hectoliters for about 12 months.
certified organic regime, through the high bush system, almost exclusively Cannonau, the traditional grape of Mamoiada, since 2021 accompanied by a small planting of the local white grape variety Granatza, located at an altitude of 750 meters above sea level. The Cannonau vines are distributed among the four ghiradas, differentiated by exposure, altitude, slopes, and soil characteristics, with the presence of clay, sand, and varying skeleton depending on the reference cru. In the winery, fermentations are entrusted to indigenous yeasts, macerations last for about 15 days, and aging takes place in French oak barrels of 20 or 50 hectoliters for about 12 months.The production of the Teularju winery is very limited and encapsulates sunny interpretations that tell of the mountainous yet Mediterranean character of the Mamoiada territory. The labels of the first two vinified ghiradas, ‘Cara’Gonare’ and ‘Ocruarana’, have immediately established themselves in the wine scene of Sardinian wines thanks to their typicity and exceptional
