Our first wine is bottled!
S'Arena is the name of the
Making your first own wine is a bigger challenge than you might think. The wine must be made, somehow packaged with an appealing etiquette. But what is the wine called?
S’Arena is Sardinian dialect and is called the sand. The derivation is simple: wIr have the advantages and disadvantages that our country has a large sand share.
Advantage: the vine pieces are never in the water
Disadvantage: Soil with a sand content needs a little more energy during the year, such as .B organic fertilizer.
Our grape varieties
Our two vineyards are home to the following typical Sardinian grape varieties:
Bovale
The Bovale Sardo vine is an example of the growing interest in native Sardinian vines, including Carignano, Monica, Cagnulari, but also and especially Bovale Sardo. In fact, since the 70s of the last century, interest has focused on the enormous amount of native Sardinian vines, and the grape that has been most convincing over time is undoubtedly Bovale Sardo. It is believed that Bovale Sardo is descended from the Spanish Bovale, in fact Sardinia was ruled around 1300 by the Aragonese, who brought different qualities of grapes, including Bovale, to the island. However, DNA analysis has shown that the “Muristellu” or Sardinian Bovale is clearly different from its Spanish “cousin”, which allows a complete reinterpretation of the history of this variety.
Bovale is located in all wine-growing regions of Sardinia, but the territory of choice lies in the land of Mandrolisai DOC, in the territory of Nuoro and especially in the territory of Campidano di Terralba DOC in the province of Oristano. Bovale is a grape variety that has experienced an extraordinary development in terms of quality over the last ten years, developing from a mixed grape or a little more to a variety with an excellent organoleptic profile. Many companies therefore begin to use Bovale both in purity and as a shoulder for Cannonau or international grape varieties. Bovale prefers hilly soils where the temperature range is higher, but also adapts to shallow and marine areas, where the salty air that whips on the vines all year round in Sardinia makes it unique in its kind and delivers wines of the highest quality and body. The most important oenological feature of Bovale is the very high polyphenolic charge, which results in very dark and tannin-containing wines, which were previously very difficult to drink due to the high alcohol and low acidity, but which are transformed by modern oenology into products of absolute interest.
Cannonau
The Cannonau is the most important red wine in Sardinia. With about 30 percent of the total Sardinian wine production, it is not only the one at the häufiDer Cannonau is the most important red wine in Sardinia. With about 30 percent of the total Sardinian wine production, it is not only the most produced wine, but also the wine that is associated with Sardinia more than any other. It is grown all over the island (on 7600 hectares), with a yield of about 90000 hectolitres. The center of cultivation is located in the mountainous inland, especially in the provinces of Nuoro and Ogliastra.
The Cannonau is recognized as Cannonau di Sardegna as DOC (Denominazione di Origine Controllata). Subtitles are: Capo Ferrato (Province of Cagliari), Jerzu (Province of Oliastra) and Nepente di Oliena (Province of Nuoro).
The Cannonau is a cherry-to-ruby red, strong, sometimes heavy wine, which used to be very wild and rough. Today, it is usually tamed with modern cellar technology and oenological skill and is usually processed into round, well-structured, very good, sometimes even excellent wines. It is grown all over the island (on 7600 hectares), with a yield of about 90000 hectolitres. The center of cultivation is located in the mountainous inland, especially in the provinces of Nuoro and Ogliastra.
The Cannonau is recognized as Cannonau di Sardegna as DOC (Denominazione di Origine Controllata). Subtitles are: Capo Ferrato (Province of Cagliari), Jerzu (Province of Oliastra) and Nepente di Oliena (Province of Nuoro).
The Cannonau is a cherry-to-ruby red, strong, sometimes heavy wine, which used to be very wild and rough. Today, it is usually tamed with modern cellar technology and oenological skill and is usually processed into round, well-structured, very good, sometimes even excellent drops.
Until now, it was assumed that the Cannonau vine was brought to the island by the Spanish in the 15th century. In the meantime, however, it seems almost certain that the Cannonau vine (as well as the vine of the Vernaccia di Oristano) originated in Sardinia more than 3000 years ago. This thesis is supported by several finds of grape kernels and their analyses. A detailed and thorough preparation of this topic can be found (unfortunately only in Italian) behind this link.
Carignano
It is also hot and dry in the Sulcis area, where the Carignano variety (identical to Carignan from the south of France) has spread and provides the best results. The cultivation area is located in the southwest of the island, about an hour’s drive from Cagliari. There are only a few winegrowers who produce decent Carignano del Sulcis. And they are then relatively rich in tanning and alcohol and are reminiscent of the Mirto di Sardegna, the Sardinian herbal liqueur from myrtle, as well as ripe plums. Two other typical Sardinian wines, which can be tasted locally and in this country in Sardinian Ristorantes, are the red Monica di Sardegna and the white Nuragus di Cagliari. They are simple, honest wines that can be enjoyed with the tasty dishes of the Sardinians.
Overall, relatively little wine is produced for a large island such as Sardinia. Most of it comes from cooperatives, which tend to be less ambitious. The best quality wines come from the cooperative Cantina di Santadi in Sulcis and the private winery Argiolas not far from Cagliari. The wines of the historic winery are also very well known Sella & Mosca, which produces large quantities and has been well established in foreign markets for decades. In addition, the wines of the large cooperative Santa Maria La Palma in the northwest of the island are known to many and there are some historical cooperative flag ships such as Cantina Dorgali or Jerzu in the center of Sardinia.
Monica di Sardegna
Monica – derived from the word “monk” – is also a widely used grape variety in Sardinia and this is also a red wine. It is autochton and therefore also a special feature of the island of Sardinia. The vine is grown throughout Sardinia, and the names Monica di Sardegna and Monica di Cagliari are a seal of quality that ensures minimum requirements for wine. Round, full and with the aroma of dark berries … this is how the Monica tastes, the color is relatively dark. Like the Cannonau, it goes well with strong food. Friends of a good drop enjoy it, of course, simply after dinner, on the terrace in the evening or with friends. As with the Cannonau, this red wine of Sardinia is guaranteed by the name “Riserva” for a storage period of two years.
Our cellar master
At least at the moment we do not have the facilities to make professional wine. That’s why we teamed up with a professional. Marcello Martis, owner of The Cantina del Bovale, Terralba, makes more than 40,000 bottles of wine a year and has been producing for various customers for several years. Since autumn 2019 also for us.
Cantina del Bovale Terralba
The winery was founded in Sardinia, in Terralba, a city rich in history, culture and wine traditions, in order to preserve part of the existing wine heritage in the area and to enhance production.
It cultivates and produces wines from Bovale di Terralba and other important Sardinian grape varieties such as Cannonau, Monica and Vermentino. Her wines respect the attention to the territory and like to see them as “Gocce di Tradizione Reinterpreted” (drops with tradition, but reinterpreted).
Our oenologists
Daniele Manca is Sarda, lives in the neighbouring municipality of Mogoro and has been working as a winemaker for many years. He knows the region, the indigenous (native) varieties on the island.