2018 Vigne Rada Cannonau di Sardegna “Riviera”

$29

Cannonau is the local name for Grenache on the Italian Island of Sardinia.

Sweet fragrance of flowers, ripe strawberry, and Mediterranean herbs. The warm, balmy flavors and silky touch make it a great match for an herb-crusted roast or paella!

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Grenache

Known as Grenache, or Garnacha (in Spain), this hot-climate grape vine can produce high-intensity, high-alcohol, flavorful medium-bodied red wines. Thinner skinned and low in tannin, Grenache is staple grape for not only producing red wine, but also Rosé. Ever hear of a “GSM” blend? Grenache, while lovely on its own, is a great partner to blend with Syrah, it’s bigger and bolder friend, as well as Mourvèdre. Mostly grown throughout Spain and in Southern France, particularly the Southern Rhône, Grenache is becoming increasingly popular in other hotter-climate regions. A go-to glass of wine for the end of a long work day!

Sardinia, Italy

Sardinia is an beautiful Italian Island located in the Mediterranean Sea. The majority of vineyards on Sardinia lie on the western side of the Island, however wines can be found all over due the mixed soil types throughout. The white grape variety, Vermentino, takes a home in Sardinia as this grape benefits from the sun reflections from the sea. You’ll also find these hidden gem white grapes: Torbato, a speciality wine in the sub-region of Alghero; Nuragus, cherished by those who love light whites with citrus and green apple fruit; Semidano, an elegant white with floral hints; and Moscato. For red grape varieties, keep your eye on these: Cagnulari (AKA Graciano), Malvasia, Vernaccia, Carignano (AKA Carignan), and Cannonau (AKA French Grenache or Spanish Garnacha).

Historical records show that Cannonau has been cultivated in Sardinia for centuries; planted extensively, it is a major element of the island’s viticultural DNA. Some archaeological studies even suggest that Grenache may actually originate from Sardinia, not Spain. This example from Alghero, the ancient Catalan bastion on Sardinia’s northwest coast, is by far the most aromatic Grenache we import, with a sweet fragrance of flowers, ripe strawberry, and Mediterranean herbs. The warm, balmy flavors and silky touch make it a great match for an herb-crusted roast or the most delectable vestige of Catalan occupation: paella Algherese. — Anthony Lynch

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