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The
origins of the Cannonau grape are unknown. The general belief
is that it appeared on the Italian island of Sardinia in the
14th century, brought from Spain, during a period of Spanish
domination of the island, and that it is either the canonazo
grape of Seville or the granaxa grape of Aragon. There is also
a belief (also unsubstantiated) that the cannonau grape is
actually grenache! However it got there, canonau vines
acclimated quickly to Sardinia, spreading thorughout the
island and now making up over 20 per cent of the island's
grape vine plantings.
Despite the vast plantings of cannonau, the wine is produced
in relatively limited quantity. This is so because of what is
known as short-pruning, a system of training the vines that
drastically curtails fruit production. Lately, the age-old
pruning system is being replaced by the technique espalier
which produces more crop but results in a wine of lower
alcohol, and a pleasantly spicy medium bodied structure.
Cannonau grows just about all over Sardinia, but it is
considered best if grown on medium slopes of rich non-volcanic
soil with minimum moisture and alkilinity.
To qualify for DOC* designation Cannonau wine must reach a
minimum 13.5% alcohol and contain a maximum of 20 grams sugar
per liter; it must be aged one year in oak or chestnut; and it
can be blended (up to 10%) with such varietals as Bovale
Grande (known locally as Girone) and/or Bovale Sardo (Muristello),
Carignano, Pascale di Cagliari, Monica and/or Vernaccia di San
Gimignano. The resulting wine is ruby red, with a vinous
aroma, warm and balanced and with flavors that range from dry
to slightly sweet.
Cannonau
reaches "Superiore" designation after two years of
aging and with minimum alcohol of 15%. There are three more
designations that apply to increased levels of sugar; they
are: 10 grams sugar per liter--Naturalmente Secco (15% alcohol);
10 to 25 grams sugar per liter--Superiore Naturalmente Amabile
(14% alcohol); 40 grams sugar per liter--Superiore
Naturalmente Dolce (13% alcohol).
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