Cannonau di Sardegna Le Bombarde

In the impressive setting between the Gulf of Alghero and the Bay of Porto Conte, in an area of around 300 hectares^?, at the end of the 1950s the hard working wine growers gave life to the Cantina^? Santa Maria La Palma ...

100% Cannonau di Sardegna D.O.C.^? Experts agree that Cannonau came to Sardinia from Spain around the 15th Century, most tracing the variety to one called Alicante or Garnacha, parent of France’s Grenache. Medium in body^?, aromatic^? and spicy, "Le Bombarde" is absolutely delicious, truly a Sardinian wine. Born for lamb^?, or other hearty Mediterranean fare, "Le Bombarde" honours a cove, where, since ancient days, high cliffs helped defenders protect the nearby coastal city of Alghero.

Bush-trained and Guyot^?. The soil is predominantly characterised by clay and chalk, typical of the Alghero area.

The wine is macerated for 7 days on the skins and then aged 6 months in oak^?.

Colour: bright^?, lively ruby red. Bouquet^?: intense^? and refined with elegant and characteristic overtones; ripe fruit and some spiciness can be detected on the nose^?. The palate^? is warm, soft^? and balanced with ripe tannins; gracious flavours^? are well aimed to provide pleasure with red berry, leather, and subtle spicy notes.

13% alcohol^? vol.

Perfect with any dish of the Italian cuisine and roasts meats, lamb^? in particular. Excellent also with chicken^? dishes and semi-ripened cheeses. Serve at 18°-20°C.

Drink now and for up to 10 years.

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