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I vini di Giuseppe Sedilesu | Uglygrapes

Giuseppe Sedilesu

Bright ruby red, citrus, sweet spice and ripe blackberry. Intense yet fragrant, with silky tannins and savory finish, it stands out in delicacy from other opulent interpretations of Cannonau.

Ghirada Murruzzone is an extraordinary oenological expression of Cantina Giuseppe Sedilesu, whose first vintage dates back to 2019. This wine is the result of careful vinification of Cannonau grapes, carefully grown in the cru that gives the label its name. In the Sardinian dialect of Mamoiadino, the term 'Ghirada' denotes a particular plot of vineyard bordered by capezzagna, an exceptionally valuable soil that carries a rich history. The name 'Murruzzone' refers to the vineyard where the grapes come from, adding a touch of authenticity and territoriality to the wine. The graphic concept of the label is inspired by the ancient tool called "sa uchèrta" or "the fork," used to plant the rootstocks in the soil. This tool, a symbol of tradition and passion, occupies the center of attention on the label. The carefully designed graphic operation repeats the image of the fork multiple times, forming three concentric figures that not only recall the aesthetics of traditional Sardinian jewelry, but also metaphorically represent the surrounding vineyards. The producer uses these elegant jewels as a symbol of his true treasure: the vineyards that give life to this extraordinary wine.

Explore Giuseppe Sedilesu's Ghirada Murruzzone, a Cannonau wine with roots in the prestigious CRU. Cantina Giuseppe Sedilesu celebrates Sardinian tradition through a label inspired by the ancient "uchèrta," as a symbol of the precious vineyards.

<label>Soil:</label>Granitic disintegration
<label>Average age of the vineyard:</label>45 years
<label>Vineyard size:</label>nd
<label>Planting type:</label>Sapling
Planting<label>density:</label>nd
<label>Average production per ha:</label>nd
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation with indigenous yeasts and maceration on skins for 20-25 days. Aging in large 50hl barrels for 30 months, then 6 to 12 months in bottle.
<label>Total sulfur:</label>nd

Cannonau di Sardegna Riserva Doc

Cannonau

Botte grande

Bottiglia

Mandrolisai e Barbagia di Nuoro

Sardegna

Mamoiada

Italia

Vigneti località Mamoiada

Garnet red with ruby highlights. Wild berries, spices, Mediterranean herbs, juniper wood. Warm, soft, tannic, fresh and savory notes, spicy.

Ballu Tundu is the typical dance accompanied by accordion music that is made at village festivals in the Barbagie area. It is made from Cannonau grapes grown in the Garaunele locality in the countryside of Mamoiada. The vineyards are more than 100 years old and stand at an altitude of more than 700 meters, have very low yields and are harvested late.

Ballu Tundu is the typical dance accompanied by accordion music that is made at village festivals in the Barbagie area. It is made from Cannonau grapes grown in the Garaunele locality in the countryside of Mamoiada.

<label>Soil:</label>Granitic, loose, rich in potassium and phosphorus
<label>Average vineyard age:</label>100 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Traditional sapling
<label>Vine density:</label>na
<label>Average production per ha:</label>30 q
<label>Harvest time:</label>October
<label>Vinification and ageing:</label>Maceration and spontaneous fermentation in barrel for about 1 month. Aged for 24 months in barrel, then 9 months in bottle. No filtration.
<label>Sulfur dioxide:</label>na

Intense ruby red with garnet highlights. Ripe red fruit, spices, graphite. Full, dynamic, warm, delicate tannins, long-lived, balanced.

Giuseppe Sedilesu's Cannonau Riserva "Carnevale" is an authentic expression of passion and winemaking art, coming from the heart of Barbagia, where tradition merges with innovation and this wine embodies a modern reinterpretation of the famous Cannonau grape variety. The mastery of production is manifested in "Carnevale," a Cannonau Riserva originating from Mamoiada, one of the most prestigious areas for the cultivation of this noble grape variety. The vineyards, located between 600 and 800 meters above sea level, enjoy a cool climate and considerable temperature ranges, giving the wine a unique complexity. The soils, derived from the disintegration of ancient granite rocks, are rich in minerals, helping to give the wine a perfect balance between freshness and a well-pronounced alcohol component, a typical characteristic of wines made from the Grenache grape, known in Sardinia as Cannonau. The careful care of the vines, which are bush-trained with low yields, less than 40 quintals per hectare, and the spontaneous fermentation with indigenous yeasts during a 20-25 day maceration on the skins, contribute to create an extraordinary wine. After this crucial stage, the wine rests for 14-16 months in 225-liter barriques, after which it is bottled without filtering and aged for at least 6 months in the cellar. Cannonau "Carnevale" presents itself in the glass with an intense ruby red color, underlined by garnet reflections. The bouquet opens with fragrances of Mediterranean maquis herbs, soft spices, subtle hints of graphite, and notes of red fruit and jam. The sip is enveloping, warm and rich, the tannins, delicate and elegant, blend perfectly with a harmonious finish, balanced by a pleasant freshness.

Explore the charm of traditional Sardinian wine making with Giuseppe Sedilesu's Cannonau Riserva "Carnevale." A modern wine with ancient roots that captures the essence of Barbagia, with notes of herbs, spices and red fruit.

<label>Soil:</label>Granitic disintegration rich in mineral
<label>Average age of the vineyard:</label>75 years
<label>Vineyard size:</label>nd
Planting<label>type:</label>Sapling
Planting<label>density:</label>nd
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>October
<label>Vinification and aging:</label>Spontaneous fermentation with indigenous yeasts and maceration on the skins for 20-25 days. Aging in barrique for about 15 months, then 6 months in bottle. No filtration.
<label>Total sulfur:</label>40 mg/l

Barrique

Bright ruby red. Red fruit, spicy spice, tobacco. Tannic, structured, dry.

Mamuthone is a tribute to the carnival mask typical of the Barbagia area. It is made from Cannonau grapes grown in the mountainous area of Mamoiada, on soils of granitic origin and with strong temperature excursions that enrich the wine with sugar, acidity, minerals and aromas.

<label>Soil:</label>Sandy, acidic and rich in potassium
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>.Maceration through pumping over and punching down, spontaneous fermentation in steel for 12-15 days. Aged in 40-hectoliter oak barrels for 12 months, then in cement for about 9 months. Unfiltered.
<label>Sulfur dioxide:</label>na

Cannonau di Sardegna Doc

Vasca di cemento

Intense garnet red. Jammy red fruits, spices, notes of underbrush, leather. Warm, soft, sweetish, structured, tannic, mineral.

Grassia is a tribute to Grazia the producer's wife. It is an old-style sweet wine made from only Cannonau grapes, in vineyards with very low yields, which are harvested by hand in late October when the grapes are almost overripe.

<label>Soil:</label>Potassium-rich granitics
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>30 q
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration for 30 days. Aging in large barrels for 24 months. Unfiltered
<label>Sulfur dioxide:</label>na

Deep golden yellow. Honey, Mediterranean scrub, citrus notes. Powerful, complex, mineral, balanced, enveloping and deep.

Giuseppe Sedilesu's Perda Pintà is a wine rooted in the winemaking tradition of Barbagia, using the native Granazza grape, a white berry typical of the area. Fermentation and maturation take place in barriques, giving Perda Pintà depth and complexity. The wine's natural minerality, never tamed, helps make it an ideal companion for a seafood meal. Perda Pintà is not just a wine, but a manifestation of Giuseppe Sedilesu's utmost commitment to his production philosophy, centered on respect for nature. This philosophy is reflected in the courageous choice made by Sedilesu in the 1970s, when he and his wife decided to return to the roots of farming culture. The result of this long journey is a wine that embodies the traditional style of production, with sustainable practices in the vineyard and in winemaking, such as the minimal use of sulfites, the use of native yeasts and spontaneous fermentations with long macerations. The vineyards, located in the heart of Barbagia, have recently been converted to organic, but Sedilesu's approach has always been characterized by minimal human intervention. The genealogy of the vines, grown using the traditional alberello system, is of great interest, with vines over fifty years old and one that even boasts a century of history. Perda Pintà is the fruit of meticulous work to enhance the bond between man and vine. The choice to vinify Granazza alone, without mixing it with Cannonau, demonstrates the intent to create a wine of extraordinary personality. Its intense aromatic concentration and powerful structure make it suitable for unconventional gastronomic pairings.

Perda Pintà by Giuseppe Sedilesu: an archaic and complex white wine from the native Granazza grape and the warmth of Mamoiada. Masterfully vinified in barriques, it expresses Sedilesu's production philosophy. Over fifty years of history in the vineyards, an enveloping sensory experience, savory and mineral. Ideal for unconventional food pairings.

<label>Soil:</label>Granitic disintegration rich in potassium
<label>Average age of the vineyard:</label>50 years
<label>Vineyard size:</label>nd
Planting<label>type:</label>Sapling
Planting<label>density:</label>nd
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Manual harvest, spontaneous fermentation in barrique. Aged 3 months in barrique, then at least 3 months in bottle.
<label>Total sulfur:</label>50 mg/l

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'Ghirada Murruzzone' Cannonau di Sardegna Riserva Doc

'Ballu Tundu' Cannonau di Sardegna Riserva Doc

'Carnevale' Cannonau di Sardegna Riserva Doc

'Mamuthone' Cannonau di Sardegna Doc

'Grassia' Cannonau di Sardegna Riserva Doc

'Perda Pintà' Barbagia Bianco Igt