Terre Brune Carignano Del Sulcis Superiore | Santadi

Terre Brune Carignano Del Sulcis Superiore | Santadi

Sale price€49,00
Red
Sardinia (IT)
Carignano del Sulcis DOC
Carignano 95%, Bovaleddu 5%
Enjoy it within 8 years
15% ABV
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Production and refinement

A blend of 95% Carignano and 5% Bovaleddu, grown in bush-trained, ungrafted vineyards rooted in the sandy and calcareous soils typical of lower Sulcis. The harvest is carried out strictly by hand, between late September and early October, to preserve the quality of the clusters and the typicity of the terroir.

The grapes are immediately transferred to stainless steel tanks at controlled temperature for alcoholic fermentation, lasting about fifteen days. During this stage, skin maceration extracts color, tannins, and aromas, ensuring an intense and complex structure. This is followed by an early malolactic fermentation, which softens the acidity and stabilizes the flavor profile, preparing the wine for its passage in wood.

Aging takes place in new fine-grained French oak barriques for a period of 16 to 18 months, during which the wine develops aromas of ripe fruit, sweet spices, notes of tobacco and chocolate, along with an elegant, persistent tannic texture. After bottling, Terre Brune continues its maturation in glass for about 12 months.

Organoleptic analysis

Visual exam

Deep ruby red, enlivened by subtle garnet reflections that foreshadow maturity and elegance.

Olfactory examination

On the nose, a complex and enveloping bouquet emerges, with dark fruits and ripe plums enriched by notes of sweet spices, black tea, tobacco, and hints of Mediterranean scrub; an aromatic depth that immediately recalls the sun and scents of Sardinia.

Tasting

On the palate, the sip is muscular and enveloping, marked by refined, well-integrated tannins that support a fruity and spicy texture, with a persistent, harmonious finish where an elegant freshness emerges to balance the structure.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Terre Brune Carignano Del Sulcis Superiore | Santadi ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Sardinia

Hectares of vineyards: 600

Santadi

The Santadi winery was founded in the heart of Sulcis, in the southwestern part of Sardinia, a rugged and fascinating land where the sea and wind have shaped nature and vineyards for centuries. Established in the 1960s as a cooperative of winegrowers, it gradually evolved into one of the island’s most authoritative wine producers, becoming a benchmark in the promotion of Carignano del Sulcis, the native grape that has found its chosen land here. The great turning point came in the 1980s, when the winery embarked on a path of uncompromising quality growth, supported by leading figures of Italian oenology. Since then, Santadi has pursued a philosophy focused on respect for tradition, targeted innovation, and the ability to interpret the territory in a modern and distinctive way.

The vineyards are located in areas characterized by sandy and calcareous soils, often loose and well-drained, where many Carignano vines are still grown as bush-trained, ungrafted plants—a rare heritage that the winery has managed to preserve. The Mediterranean scrub, the hot, arid summer climate, and the sea breezes that temper the heat create a unique environment, reflected in the wines’ aromatic profile and power. Santadi has always remained committed to enhancing native varieties—from Carignano to Vermentino and Bovaleddu—while integrating them with modern vinification and aging techniques.

Santadi

The winery has made the pursuit of quality its mission: every stage of production, from manual harvesting to vinification, from the skillful use of oak to bottle aging, is designed to enhance the natural characteristics of the grapes and ensure the longevity of the wines.

The success of its wines demonstrates how a local cooperative, born from the union of Sulcis winegrowers, has become an ambassador of Sardinian winemaking worldwide, without ever betraying its roots.

Region and territory

From white to red wines, the ideal wine journey through Sardinia also involves less common types

Sardegna

From white to red wines, the ideal wine journey through Sardinia also involves less common types

Sardegna

From white to red wines, the ideal wine journey through Sardinia also involves less common types

Sardegna

Vine cultivation was introduced to Sardinia by the Phoenicians between the 8th and 7th centuries BC, and to this day, the names of some Sardinian villages recall the vine and its fruit. Subsequently, with the collapse of the Roman Empire, trade related to viticulture loosened, and the wine sector remained in anonymity for centuries, until the introduction of Iberian grape varieties at the end of the 15th century and the Savoy domination, when the fortunes of viticulture were revived.

Since 1949, after obtaining administrative independence, many cooperative wineries have emerged, paving the way for quality wine in Sardinia.

In Sardinia, the vineyard is an integral part of the landscape, playing an important role in a region where the particular soil composition and exposures allow for the production of high-quality wines.

The most important denominations in Sardinia are Vermentino di Gallura (DOCG), Cannonau di Sardegna (DOC), and Vernaccia di Oristano (DOC).

The only DOCG and the 17 DOCs account for 66% of the wine produced in Sardinia, while the IGTs, in which native grapes are often combined with international varieties, account for 15% of production.

Sulcis

The region of Carignano del Sulcis lies between the last mountain foothills of southwestern Sardinia and the sea. It was probably the Phoenicians, founders of the ancient Solci on the island of Sant'Antioco, who introduced the Carignano grape to Sardinia.

The vine cultivation area extends over approximately 1700 hectares, and Carignano can be considered one of the most important wines in Sardinian oenology. Carignano's resistance to salty winds from the sea has allowed its cultivation mainly on the sandy, warm, and sunny soils of Sulcis, which, thanks to low yields, give the wine vigor, richness in extract, and aromas.

From the perfect balance between climate, soil, and this elegant grape variety comes a wine with an intense ruby color tending towards garnet, with warm and enveloping aromas of plums and sour cherries, sweet spices and chocolate, licorice, and black pepper.

On the palate, it is aristocratic and balanced with soft tannins of rare elegance. Recognized in 1977 as a Controlled Designation of Origin wine, it is marketed under the name Carignano del Sulcis.
Between the mountains and the sea of Sardinia lies the secret of Carignano del Sulcis: an aristocratic wine born from the perfect balance between sandy soils, climate, and ancient Phoenician grape varieties.

Recommended pairings and dishes

Matching by concordance

Carignano should be paired by analogy with structured, intense dishes; it also works well with recipes that echo its spicy and fruity notes, always in rich and aromatic preparations.

Matching by contrast

The pairing of this great red can play on contrast, balancing its tannins and structure with the savoriness and richness of the dishes.

It pairs well with

Braised or roasted red meats, game, grilled meats, as well as aged or blue cheeses, and highly flavorful first courses.

Matching by concordance

Carignano should be paired by analogy with structured, intense dishes; it also works well with recipes that echo its spicy and fruity notes, always in rich and aromatic preparations.

Matching by contrast

The pairing of this great red can play on contrast, balancing its tannins and structure with the savoriness and richness of the dishes.

It pairs well with

Braised or roasted red meats, game, grilled meats, as well as aged or blue cheeses, and highly flavorful first courses.

Grilled Meat

Skewers, pork, steaks, up to the noble Florentine steak... grilling enhances the flavor of the meat (properly marinated) and makes it pleasantly charred. Best enjoyed in company for truly convivial barbecues, always being careful not to place the meat directly over the flame.

Roast Duck

A very famous, refined, and elegant main course that is prepared in a rather simple and quick way and is highly satisfying. Duck meat has an intense flavor that pairs well with the citrus aromas of orange and is generally enriched with herbs like thyme and rosemary. An explosion of flavor and aromatic intensity.

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