Cannonau di Sardegna DOC

Cannonau di Sardegna May be produced anywhere on the island of Sardegna (see map)
Region:
History: Established as a DOC in 1972
Vineyard Area: 2,228 ha / 5,503 acres (2017)
Production: 87,220 hl / 969,100 cases (2017)
Principal Red Grape Varieties: Cannonau
Styles and Wine Composition:
ROSATO WINES
  • Rosato (Ro): Minimum 85% Cannonau + OANRG
RED WINES
  • Rosso (Rd): Minimum 85% Cannonau + OANRG
  • Classico (Rd): Minimum 90% Cannonau + OANRG
DESSERT AND SPECIALTY WINES
  • Liquoroso (RdFo, RdFoSw): Minimum 85% Cannonau + OANRG
  • Passito (RdSw): Minimum 85% Cannonau + OANRG
  • Riserva (Rosso)

Subzones:

  • Capo Ferrato
  • Jerzu
  • Oliena or Nepente di Oliena
  • Classico can be made only in the provinces of Nuoro and Ogliastra


Significant Production Rules:
  • Minimum alcohol level: 12.5% for Rosato and Rosso; 13.0% for Riserva; 13.0% for Passito (15.0% potential); 13.5% for Classico; 16.0% for Liquoroso dolce; 18.0% for Liquoroso secco
  • Residual sugar: Maximum 10 g/l (1.0%) for Liquoroso secco; minimum 50 g/l (5.0%) for Liquoroso dolce and Passito
  • Aging: For Rosato, minimum approx. 2 months (ERD = January 1, V+1); for Rosso, minimum approx. 5 months (ERD = April 1, V+1); for Liquoroso, minimum approx. 1 year, including 6 months in barrel (ERD = November 1, V+1); for Passito, minimum approx. 1 year (ERD = November 1, V+1); for Riserva, minimum 2 years, including 6 months in barrel (ERD = November 1, V+2); for Classico, minimum 2 years, including 12 months in barrel (ERD = November 1, V+2)

Last Disciplinare Modification: 11/30/2011