Wines

The region of Nuoro is one of the least well-known in Sardinia, but it deserves a visit, not only for its natural beauty, but also for its extraordinary food and wine production. The most noted local products are bread, desserts, honey, oil, cheese, cold meats and wine.
Visitors can embark on a gourmet experience which reveals the specialities of the area and, in particular, the fascinating tradition of wine production, which has ancient roots and has been the base of the local economy for thousands of years. Traces of this ancient activity have even been discovered in some Nuragic villages.


Cannonau
This grape almost certainly has Spanish origins and today the vine is cultivated throughout the whole of Sardinia. However, the area around Nuoro represents more than 80% of the island's entire production of this grape. It is unquestionably the most well-known Sardinian wine and has been widely diffused sine the last century, even earning a reference from the famous poet D'Annunzio. The wine was awarded D.O.C. certification (Controlled Denomination of Origin) in 1972. The wine is either red and rosé and the various types range from dry, pleasant or sweet, to strong sweet and strong dry, and can be classified "superiore" of "riserva". The Cannonau wine is characterised by its full-bodied, warm, smooth taste. It is perfect with barbecued red meats, game and mature cheese. It should be served at a temperate of 18° - 20° and allowed to breathe for about an hour before serving.

Mandrolisai
Prende il nome dall'omonima zona, certamente una tra le più belle dell'isola. Sono tanti i vitigni che concorrono alla produzione di questo vino; alcuni sono autoctoni e tra i più antichi dell'isola come il bovale sardo, il tintillu e il mulistellu. Concorrono in percentuale il Cannonau, la Monica e il Girò. Ha ottenuto la D.O.C. nel 1981. E' prodotto nelle versioni rosso e rosato con una gradazione alcolica minima di 11,5°. Si presenta con un bel color rubino, profumo intenso, il sapore è asciutto, sapido ed equilibrato. Indicato per carni rosse allo spiedo, cacciagione e formaggi stagionati. Da consumarsi preferibilmente alla temperatura di 16-18°.

Malvasia
This wine gets its name from the area, which is unquestionably one of the most beautiful on the island. A number of vines contribute to the production of this wine; some of them are native to Sardinia and among the oldest on the island, such as bovale sardo, tintillu and mulistellu. However, Cannonau, Monica and Girò grapes are also important ingredients and are present in equal percentages. It was awarded D.O.C. certification (Controlled Denomination of Origin) in 1981. The wine is either red or rosé with a minimum alcohol content of 11.5°. It is a beautiful ruby red colour with an intense bouquet and has a dry, strong, balanced flavour. It is perfect with red meat dishes, game and mature cheese. It should be served at a temperature of between 16-18°.