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CANTINE DI ORGOSOLO SRL

It is located at the gateway to the village.

It was created with newly developed techniques, materials and equipment, proving to be extremely functional and suitable for processing work and welcoming guests who wish to taste the wines from the winery.

The handpicked grapes, picked in different periods, reach the winery in small crates after being sorted in the vineyard, then another selection of the grape bunches takes place. They are channelled into a wine press, where the gentle separation of stems and juice of the grapes occurs.

The pressed grapes are then transferred to a 50hl fermenter, where after adding very low quantities of metabisulphite (5 grams/qq), the fermentation process through local yeasts gets underway.

During the fermentation phase, the temperature is carefully controlled. The same careful attention is applied in carrying out the pump over and punch down processes, doing it in such a way that the mass of pomace and grape must is exposed to correct oxygenation. Everything follows a natural process. The length of the fermentation varies from 2 to 3 weeks, after which the racking process follows and then the gentle pressing of the pomace.

After the first racking, the grape must, according to their quality are placed in stainless steel, concrete or wooden containers.

The wines are placed on the market after a suitable time in bottles which can last from 3 to 12 months.

Located at different altitudes and highly valued environmental areas, directly cultivated by members, the vineyards have an average surface size of a little over one hectare. The grape variety grown is Cannonau.

The most widespread type of training is by using saplings with a spurred cordon with a reduced number of buds per plant.

The processes carried out tend to preserve the biochemical fertility and water supply of the soil.

The society immediately directed its efforts toward conserving the varietal heritage of the centuries-old vineyards, as such newly planted vegetative material is the same as the oldest vineyards.

It is cultivated in Orgosolo on about 270 hectares, at altitudes ranging between 300m and 700m high, within a territorial setting known as a Classic Production Area.

Its cultivation takes place between the partners of the winery, using traditional methods with a low environmental impact and low yields per hectare (35/40 qq). The grapes are mainly made into wine with a single variety or sometimes with a blend of other local red berry grapes (Muristellu).

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