More information about Moro Cannonou di Sardegna DOC - Cantina Mesa
In the glass, the Moro Cannonou di Sardegna from Cantina Mesa offers a dense ruby red color. If you give it a little air in the wine glass by swirling, this red wine reveals a high density and fullness, which can be seen in the stained glass windows at the edge of the glass. The first nose of Moro Cannonou di Sardegna is flattering with nuances of violets, blackcurrants and raspberries. The fruity components of the bouquet are joined by notes of barrel ageing such as mint/melissa.
On the palate, the texture of this powerful red wine is wonderfully velvety. The finish of this youthful wine from the wine-growing region of Sardinia is impressive with its considerable length. There are again hints of raspberry and blackcurrant. Mineral notes from the clay-dominated soil are added to the finish.
Vinification of the Cantina Mesa Moro Cannonou di Sardegna
This wine clearly focuses on one grape variety, namely Cannonau. Only the best grapes were used for this exceptionally powerful single-varietal wine from Cantina Mesa. The grapes grow under optimal conditions in Sardinia. Here, the vines dig their roots deep into clay soils. The Moro Cannonou di Sardegna is an Old World wine in the best sense of the word, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. After the grape harvest, the grapes are transported to the winery as quickly as possible. Here they are sorted and carefully crushed. This is followed by fermentation in stainless steel tanks and small wooden barrels at controlled temperatures. At the end of fermentation, the Moro Cannonou di Sardegna is allowed to harmonize further on the fine lees for 11 months. Ageing in wooden barrels is followed by considerable maturation in the bottle, which makes this red wine even more complex.
Dining recommendations for the Moro Cannonou di Sardegna from Cantina Mesa
Ideally, enjoy this red wine from Italy at 15 - 18°C as an accompaniment to boeuf bourguignon, Thai cucumber salad or red onions stuffed with couscous and apricots.
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