📜 Cannonau di Sardegna
Sardinia's main red wine, from Cannonau, a relative of Grenache.
Cannonau di Sardegna is the main red wine of the island of Sardinia in Italy. It is made from the Cannonau grape, the Sardinian name for Grenache (Garnacha in Spanish). The name is protected as a geographical indication of the European Union and is listed in the eAmbrosia register.
In this category there are red and rosé wines. They are still, and sometimes fortified ones are found. The red is usually full-bodied, with soft tannins, an aroma of red berries and spice, and fairly high strength. The grape likes the warm, dry climate of the island and stony soils.
Sardinia is known for its long-lived people, and Cannonau is often mentioned in this connection. But scientific data on any benefit of wine for longevity cannot be considered proven. The World Health Organization advises limiting alcohol.
Cannonau di Sardegna goes with meat, pecorino cheese and local dishes. It is mostly drunk inside Italy, but it is also available in other countries. As with any wine, it should be drunk in moderation.
How it connects to Wine
📜 Cannonau di Sardegna ← main grape of ← 🍇 Grenache → kind of → 🍇 Grape varieties → kind of → 🍷 Wine
Links
- Where it is
- 📍 Sardinia
- Main grapes
- 🍇 Grenache
- Wines
- 🍷 Red wine, 🍷 Rosé, 🍷 Still wine, 🍷 Fortified wine
Frequently asked questions
What is Cannonau di Sardegna?
The main red wine of the island of Sardinia, made from Cannonau, the Sardinian name for Grenache.
Is there a rosé version?
Yes, red and rosé wines are made under this name, and sometimes fortified ones.
Does Cannonau prolong life?
No, this is not scientifically proven. The WHO advises limiting alcohol.
What to read next
- 🍷 Still wine — Ordinary wine without carbon dioxide bubbles.
- 🍷 Fortified wine — Wine with added grape spirit; it is stronger and keeps longer.
Similar
📜 Barbagia · 📜 Mandrolisai · 📜 Isola dei Nuraghi · 📜 Province of Nuoro · 📜 Tharros · 📜 Ogliastra
⚠️ Wine contains alcohol: adults only, drink in moderation. Wine usually contains sulphites; egg white or milk proteins are sometimes used for fining — important for allergies and for vegans.