PRACTICING ORGANIC/BIODYNAMIC FARMING
"Natural Wine": Spontaneous fermentation, no added sulfites, unfiltered & unfined, concrete aged. Wine 'sediment' is normal.
Cannonau is a variety that evolved on Sardinia, with a very close relationship to Spain's Garnacha (aka Grenache in France or Tai Rosso in the Veneto). While many wineries today are using clones of Tai Rosso (and therefore, of Garnacha), Dettori is one of the purists who have only used clones of their old, local Cannonau! In broad strokes, though, you'll essentially find a wild, extra-full-bodied, Mediterranean style of Garnacha, with a hefty dose of primary fruit character, balsam and dried herbs, and myriad hints from the natural fermentations (musk, cured meat, a bit of volatile acidity,...). What you won't find are the flavors and polish of oak aging (or other manipulation for that matter). Give this one extra time to open up in glasses, or preferably in a decanter to remove any natural wine deposits.
WINERY NOTES - " The grapes are de-stemmed but not crushed, then the must macerates on the skins in cement vats without the addition of any SO2. The length of maceration depends on the characteristics of the must; it can last from three to twenty days. Lengthier macerations are not part of our local culture. The wine is always drawn off by hand in order not to harm the skins. The wine then continues its journey in small cement vats until bottling, which comes usually two to three years later.
In our winemaking, we do not make any use of any synthetic chemicals: no added yeasts, no enzymes, or any other adjuvant either in fermentation or in maturation [some sulfur dioxide is added before bottling]. The wine is neither filtered, clarified, or barriqued. Give time to rest after shipping. Leave in to oxygenate in the glass. Probable remaings and CO2 are natural. Every bottle can be different. We do not use international grape varieties to smooth out our wines."
"Natural Wine": Spontaneous fermentation, no added sulfites, unfiltered & unfined, concrete aged. Wine 'sediment' is normal.
Cannonau is a variety that evolved on Sardinia, with a very close relationship to Spain's Garnacha (aka Grenache in France or Tai Rosso in the Veneto). While many wineries today are using clones of Tai Rosso (and therefore, of Garnacha), Dettori is one of the purists who have only used clones of their old, local Cannonau! In broad strokes, though, you'll essentially find a wild, extra-full-bodied, Mediterranean style of Garnacha, with a hefty dose of primary fruit character, balsam and dried herbs, and myriad hints from the natural fermentations (musk, cured meat, a bit of volatile acidity,...). What you won't find are the flavors and polish of oak aging (or other manipulation for that matter). Give this one extra time to open up in glasses, or preferably in a decanter to remove any natural wine deposits.
WINERY NOTES - " The grapes are de-stemmed but not crushed, then the must macerates on the skins in cement vats without the addition of any SO2. The length of maceration depends on the characteristics of the must; it can last from three to twenty days. Lengthier macerations are not part of our local culture. The wine is always drawn off by hand in order not to harm the skins. The wine then continues its journey in small cement vats until bottling, which comes usually two to three years later.
In our winemaking, we do not make any use of any synthetic chemicals: no added yeasts, no enzymes, or any other adjuvant either in fermentation or in maturation [some sulfur dioxide is added before bottling]. The wine is neither filtered, clarified, or barriqued. Give time to rest after shipping. Leave in to oxygenate in the glass. Probable remaings and CO2 are natural. Every bottle can be different. We do not use international grape varieties to smooth out our wines."
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