Where it’s cultivated: Mainly cultivated in the area in the north-west of the Province of Sassari, particularly the regions of the Municipalities of Alghero, Ittiri, Olmedo, Ossi, Tissi, Usini and partly the Municipality of Sassari. Cultivation is through the Sardinian bush-trained system in well exposed limestone clay soil; here, it acquires sugar and polyphenolic substances at the base of the structure and complexity of the wine.
Some history: A native vine, although it could be thought that, due to its resemblance to the Bovale, it was introduced during the Aragonese domination, i.e. during the 17th century. The recent re-launch can be attributed to the work of recovery and valorisation of some small local producers who have grasped its potential and thus warded off its extinction.
On the market: When made into wine, it becomes the DOC Alghero Cagnulari, but there are also leading producers who prefer to use the name Isola dei Nuraghi IGT.
How to recognise it: It’s a brilliant ruby red with intense scents of berry fruit and spicy, balsamic notes. It’s warm in the mouth with a good structure, soft and overall very harmonious.
Kitchen combinations: It combines perfectly with the products and dishes of local tradition – cooked snails, meat sauces, red meat, roast kid, matured pecorino cheese and game.