Our Wines

Impromptu Cannonau di Sardegna and Iscusòlzu Nepente di Oliena are wines made by sourcing Cannonau grapes sustainably farmed in the villages within  the renown mountainous district of Barbagia in Northern Sardinia, which is also the historical birth-place of the varietal (and therefore the appellation).

 The combination of geological factors such as elevation and soil composition (mostly sandy loam comprised of decomposed granite rock and "Dolomitic limestone"), fruit of millions of years of erosion, as well as anthropological factors, contribute to make 

a "Terroir" that is unique and essential to craft wines of distinct flavor and great complexity. 

 Did you know? Cannonau (or Cannonadu in local Sardinian language) means "Using a Cane" or "Canna" or "Cannone" which is the name of the tool used (not to be confused with the weapon) to "stir" the pomace during maceration, in order to maximize the extraction of phenolics and pigments. This tool is usually made of oak and is shaped like a "hoe". Rather than "punching down" the pomace, the "Cannonatura" implies that you use the "Cannone" to "pull" the submerged pomace upwards and by gravity the top collapses down and gets submerged. This is done several times a day for the duration of the maceration, which it lasts usually no more than 3 weeks.

 This is the "ancient" technique used for countless generations by the small producers which constellate this historic region, and this is also the technique we use for our Impromptu wines, along with other aspects or the tradition including, above all, the rigorous process of spontaneous fermentation with grape's and "environment"- present (aka indigenous) yeasts. We also use ALL PARTS of the cluster during maceration, that is, we crush both berries and stems all together. This was done when I was a child by my father and by my grand-father and I decided to stick to the tradition. It is an important aspect of our philosophy of production that adds more spice and complexity to the bouquet, but more importantly adds structure and phenolics which are essential for the longevity of the wine, slowing down oxidation and adding more complex tertiary aromas during aging.