Caladu Cannonau di Sardegna

The winemaking process for Caladu is defined by minimal intervention and a complete absence of oak. Grapes are hand-harvested in late September from dry-farmed, organically managed vines grown on decomposed pink granite soils. Fermentation occurs spontaneously using 100% wild, native yeasts in unlined concrete and cement tanks dating back to the 1950s, which are located beneath the family home. The wine undergoes an 11-day skin-contact maceration before aging for at least three years in these historic cement vessels. To preserve its pure terroir expression, the wine is bottled unfiltered and unfined with minimal sulfur additions.