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'Perda Pintà' Barbagia Bianco Igt

'Perda Pintà' Barbagia Bianco Igt 2021

Giuseppe Sedilesu
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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.

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

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Colour: White
Sweetness: Dry
Fizziness: Still
Grape varieties: Granazza di Mamoiada 100%
Alcohol: 16%
Volume: 0.75 l

Granitic disintegration rich in potassium

50 years




40 q


Manual harvest, spontaneous fermentation in barrique. Aged 3 months in barrique, then at least 3 months in bottle.

50 mg/l


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