# Ghirada Fittiloghe (2021)

- **Producer:** VikeVike
- **Colour:** red
- **Type:** still
- **Grapes:** Cannonau
- **Region:** Sardegna, Italy
- **Style:** Natural
- **Alcohol:** 14.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** raspberry, cherry, orange, blossom, herbaceous, mint, white pepper, leather, mushroom, forest floor, game

## About this wine

VikeVike was established in 2015 by Simone Sedilesu, a winemaker born into a legendary family of Mamoiada producers in Sardinia's rugged Barbagia region. After studying oenology and gaining international experience, Simone returned home to craft pure, unmanipulated expressions of his native land. The name 'VikeVike' translates to 'Look, look!' or 'Surprise, surprise!' in the local dialect, reflecting the wonder he aims to inspire. Simone is a key figure in the 'Mamoiada Revolution,' a movement dedicated to redefining Cannonau by prioritizing high-altitude elegance, freshness, and mineral complexity over the heavy, jammy styles historically associated with coastal Sardinia.

## Interesting facts

- The name 'VikeVike' translates to 'Look, look!' or 'Surprise, surprise!' in the local Sardinian dialect.
- Ghirada is the local Sardinian term for a single-vineyard 'Cru' parcel, highlighting specific micro-terroirs.
- Grown at extreme high altitudes of over 700 meters on decomposed granitic soils, yielding exceptional freshness.

## Food pairing

The high acidity, pronounced intensity, and structured tannins of this high-altitude Cannonau require rich, savory dishes. Traditional Sardinian roasted meats, wild game, and earthy ragus perfectly complement the wine's herbal and red fruit profile, while its structure cuts through the fat of aged cheeses.

## Wine making process

Sourced from the certified organic Ghirada Fittiloghe single vineyard, situated at an extreme altitude of 700 to 736 meters above sea level on decomposed granitic soils. The grapes are harvested entirely by hand in late September to early October. Vinification follows a low-intervention philosophy, utilizing spontaneous fermentation with indigenous yeasts and a 15-day maceration on the skins. The wine is aged for 12 months in large French or Slavonian oak casks to minimize oak influence, followed by 6 months in stainless steel tanks, and an additional 6 months of bottle aging before release. It is bottled unfined and unfiltered with minimal sulfur additions.