immagine non disponibile

Zibbo, nato da un'antica vite baciata dal sole che riscalda il prezioso Cannonau in una terra naturalmente vocata .

immagine non disponibile

Vini di Mamoiada

Zibbo, nato da un'antica vite baciata dal sole che riscalda il prezioso Cannonau in una terra naturalmente vocata .

immagine non disponibile

Vini di Mamoiada

previous arrow
next arrow
Slider

The Canneddu Winery is one of the newest among the wineries that have appeared in the winemaking panorama of Mamoiada and more generally of Sardinia, with a strong family tradition and an enthusiasm supported by major results wants to be one of the leaders in the production of wine Cannonau grapes.

A glimpse of the cellar and the barrels where it matures ZIBBO our Cannonau.

The flattering statements in oenological exhibitions then give a strong impetus to maintain and even increase the quality of our wine, a product that brings with it the value of good soil and hard work, we proudly present a product made by who puts love and passion for their land.

Our wine: Zibbo, Cannonau vinified from organic farming.

Canneddu Winery was born in 2015, from the desire of Marco to transform his passion for viticulture in a real job.
It’s a family-run business in which, everyone has its own position: Tonino and Marco work together the 2 hectares of vineyards, they do the wine-making and the wine production; Anna and Grazia instead, develop and curate the commercial and administrative part.

Wines are made following organic methods.
The elevation, the exposition to sun and winds, the land and the high temperature range, guarantee optimum health to the vine stocks, that receive just one, maximum two, treatments of copper sulphate per year.
Our vineyards are between 60 and 80 years old, fully manually operated using alberate training system.
The ploughing is made by oxen, because the vineyard rows are very narrow and vehicles cannot pass through.
The harvesting of wine grapes is made manually and after having ground them, then comes the spontaneous fermentation: we have chosen not to use selected yeasts and let the indigenous yeasts develop the process.
The next step is the soft press of the grapes, from which we obtain the must that has to be refined in exhausted oak tonneaux for a year ca.
The packaging operation (bottling, capping, labelling) is also made manually in our winery.
About one month later, the bottles are naturally stabilised and ready to be included in the market.

The objective that we set ourselves is very easy: to produce a healthy wine with a strong character, able to infuse in all those who taste it, every aspect of the place in which is born.

Condividi:

This page is also available in: Italian