Regular price
Cardedu Sardegna Bucce Bianco
From the producer:
REGION: Sardegna
GROWING AREA: San Vito and Cardedu
FARMING: No synthetic chemical inputs, fertilizers, fungicides, pesticides or herbicides; hand harvest
VINEYARD: 3 Ha ALTITUDE: 250 m / 820 ft
SOILS: crumbling granite soils with high levels of quartz, especially feldspar, that gives the soils a reddish tint
VARIETIES: Vermentino, Cannonau, Nasco
VINE AGE: Vermentino and Nasco 13 years old; Cannonau 30 years old
VINE TRAINING: Low espalier
HARVEST DATE: Nasco on August 10th; Vermentino on August 12th; Cannonau on August 19th
YEASTS: Native
FERMENTATION & ÉLEVAGE: Vermentino and Nasco are left to ferment on the skins for 2 nights. Cannonau harvest follows a few weeks later; grapes are quickly pressed after only a few hours on
the skins. The two tanks are blended and left to mature in cavernous cement tanks for a minimum of 6 months. Bottled unfined and unfiltered
SULPHUR: 20 mg/L added during the harvest and 20 mg/L added at the end of the vinification
ALCOHOL: 12.5% ANNUAL PRODUCTION: 500 cases
WHY BE CURIOUS: Sergio Loi is a 4th generation traditional Sardinian producer, whose family winery from the early 900s has always practiced no chemical farming and minimum intervention in the cellar. The Cardedu [car-DAY-do]
vineyards are located on the island’s sparsely populated Southeast, on crumbling granite soils near the coast, and schist in the ragged-dry hills and cliffs around Jerzu. Bucce means skins, as in macerated on the skins / macerato sulle
bucce. This macerato / orange wine is very drinky: sour Mirabelle plums, sea salt, and dried white flowers float on bass notes of coastal wild rosemary and myrtle, i.e. macchia mediterranea.
REGION: Sardegna
GROWING AREA: San Vito and Cardedu
FARMING: No synthetic chemical inputs, fertilizers, fungicides, pesticides or herbicides; hand harvest
VINEYARD: 3 Ha ALTITUDE: 250 m / 820 ft
SOILS: crumbling granite soils with high levels of quartz, especially feldspar, that gives the soils a reddish tint
VARIETIES: Vermentino, Cannonau, Nasco
VINE AGE: Vermentino and Nasco 13 years old; Cannonau 30 years old
VINE TRAINING: Low espalier
HARVEST DATE: Nasco on August 10th; Vermentino on August 12th; Cannonau on August 19th
YEASTS: Native
FERMENTATION & ÉLEVAGE: Vermentino and Nasco are left to ferment on the skins for 2 nights. Cannonau harvest follows a few weeks later; grapes are quickly pressed after only a few hours on
the skins. The two tanks are blended and left to mature in cavernous cement tanks for a minimum of 6 months. Bottled unfined and unfiltered
SULPHUR: 20 mg/L added during the harvest and 20 mg/L added at the end of the vinification
ALCOHOL: 12.5% ANNUAL PRODUCTION: 500 cases
WHY BE CURIOUS: Sergio Loi is a 4th generation traditional Sardinian producer, whose family winery from the early 900s has always practiced no chemical farming and minimum intervention in the cellar. The Cardedu [car-DAY-do]
vineyards are located on the island’s sparsely populated Southeast, on crumbling granite soils near the coast, and schist in the ragged-dry hills and cliffs around Jerzu. Bucce means skins, as in macerated on the skins / macerato sulle
bucce. This macerato / orange wine is very drinky: sour Mirabelle plums, sea salt, and dried white flowers float on bass notes of coastal wild rosemary and myrtle, i.e. macchia mediterranea.