# Barbagia Rosso IGT (2022)

- **Producer:** Cantina Teularju
- **Colour:** red
- **Type:** still
- **Grapes:** Cannonau
- **Region:** Sardinia, Italy
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €25
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** red cherry, black cherry, red plum, black plum, spice

## About this wine

The Cantina Teularju Barbagia Rosso IGT 2022 is an organic red wine from Sardinia, Italy, made from 100% Cannonau grapes. Produced by the family-run Cantina Teularju, the wine originates from steep, high-elevation vineyards in the Barbagia region, specifically in Mamoiada, at altitudes ranging up to 736 meters. The estate's philosophy centers on expressing the unique character of individual vineyard plots, known as 'Ghiradas', inspired by the Burgundian model. This approach, combined with the distinctive terroir of granitic soils and significant diurnal temperature shifts, contributes to the wine's character.

## Interesting facts

- Cannonau is genetically linked to Grenache.
- Vineyards are located at altitudes up to 736 meters.
- The wine is made from grapes grown in eight hectares divided into four 'Ghiradas' (crus).
- Organic farming practices are employed.

## Food pairing

The medium body and lively acidity of this Cannonau cut through the richness of grilled meats and stews. Its moderate tannins complement the protein, while subtle spice notes can echo herbs and spices used in Sardinian cuisine. It also pairs well with robust cheeses, where its fruitiness balances the saltiness.

## Wine making process

The winemaking process at Cantina Teularju emphasizes minimal intervention and a deep respect for the terroir. Grapes are sourced from individual vineyard plots, or 'Ghiradas', which are vinified separately. Spontaneous fermentation, utilizing indigenous yeasts, is employed to capture the authentic character of the grapes and their origin. The wine undergoes gentle handling throughout the cellar. Aging occurs for at least one year in large French oak barrels, typically 50hl or 50 and 20 hectoliters, allowing for subtle integration of oak while preserving the wine's primary fruit and terroir expression. Organic farming practices are integral to their viticultural approach.