Cagnulari is a red grape variety with deep roots in north-western Sardinia. The earliest documented references date back to the late nineteenth century, whilst its origin remains a matter of debate: tradition traces it back to the Aragonese period, although there are also theories suggesting an even earlier presence on the island. The leaf is large, generally three-lobed and sometimes five-lobed; the bunch, of medium size, is cylindrical-conical, often winged and semi-compact. The berry is medium-sized, spherical, with a thick, firm skin, black-purple in colour and rich in colouring pigments.
Its natural habitat is the Sassari area, particularly the hills of Usini, Alghero, Ossi, Tissi, Uri, Ittiri and Sorso, where it is also cultivated using the traditional bush-trained method, on soils that are often calcareous-clayey and in sunny, well-ventilated conditions. The wine has an intense ruby-red colour, sometimes enhanced by violet hues, and aromas of small red and black berries – blackberry, morello cherry and raspberry – accompanied by spicy, balsamic and floral notes. On the palate, it is full-bodied, savoury and well-structured, with tannins that are present yet harmonious and a lively freshness – qualities that promote good development in the bottle, particularly following appropriate ageing. In Alghero, it is also known as Cagliunari and has historically been used both in blends and for varietal wines with a strong sense of place.
