Cannonau is Sardinia’s iconic red grape variety, deeply rooted in the island’s rural history and winemaking culture. Its origins were long thought to lie on the Iberian Peninsula and within the Grenache family, but the most recent historical and genetic analyses highlight its ancient presence in Sardinia, documented as far back as the 16th century. Widespread throughout the region, it finds particularly distinctive expressions in the inland and hilly areas of Ogliastra, the Nuoro area and Barbagia, as well as in the areas of Jerzu, Oliena and Capo Ferrato.
From an ampelographic point of view, it has medium-sized leaves, generally rounded, three- or five-lobed, with an open petiole sinus. The bunch is medium-sized, often cylindrical-conical, winged and of varying compactness; the berry, medium-sized and sometimes ovoid or truncated-ovoid, has a firm, very pruinose skin, blue-black or purplish in colour.
The wine is characterised by its ruby-red colour, which tends towards garnet as it ages, and by aromas of red fruits, Mediterranean flowers, aromatic herbs and spices. On the palate, it offers warmth, smoothness, good structure and enveloping tannins, with a marked aptitude for ageing. The more mature wines develop notes of jam, Mediterranean scrub and sweet spices. Interestingly, this same grape variety is also known as Garnacha in Spain, Grenache in France, Granaccia in Liguria and Tocai Rosso in Veneto.
