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Liquors- Organic
Barbagia, Granazza - 2020
For its winegrower, Simone Sedilesu, a passionate young winegrower and trained oenologist, the Granazza is a fantastic grape: semi-aromatic, it lends itself to different types of winemaking. His is vinified in white, naked, and raw, marked with acidity, and a mineral and tasty finish. This indigenous and rare grape variety, formerly used for blending with Cannonau, has recently been revalued, thanks to Vike Vike’s organic estate, which produces only 1.500 bottles per year.
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Wine
For the degustation
Dinner with friends
Garde : 5 ans
13.0
10°-12
0.75
Organic
Number of bottles : 4.200
Mushroom risotto - Fish - Cheese - Fresh cheese
Wine making
Manual harvest. Soft pressing. Spontaneous fermentation.
Earth
Ground : Schisteux
Climate : Méditerranéen
The territory of Mamoiada is very suitable for viticulture and has an ancient wine-growing tradition: the vines are located at an average altitude of 740 metres above sea level, and benefit from large temperature differences between day and night. The soil is granitic and slightly acidic
People
VIKE VIKE
The organic estate Vike Vike, which means "look, look" in the Mamoiada dialect of central Sardinia, is far from going unnoticed. Simone Sedilesu, a young wine enthusiast with a degree in oenology, comes from a long lineage of winemakers and learned the art of wine production from his father from a young age. After several years of experience abroad, he decided to establish his own winery in the heart of Sardinia.
His philosophy: wine is made first in the vineyard. In the cellar, you merely accompany it without "ruining it." Simone puts a great deal of care and love into cultivating his 2.5 hectares of vineyards, primarily composed of Cannonau. He also beautifully revives Granazza, a native white grape variety that was once used as a blending grape for Cannonau.
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