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SOCIETA' AGRICOLA GIUSEPPE SEDILESU & C SNC

The family company is run by the founders of it, Giuseppe and Grazia, today in their seventies, and by their three children and their spouses: Antonietta and her husband Emilio, Francesco and his wife Rosa and Salvatore and his wife Mariella, all with their respective families, including 13 children, who look after the company.

Our winery was created 35 years ago when we bought our first vineyard hectare. For years we produced unbottled wine and sold it to neighbouring villages. However, in the year two thousand, with the handover of our business to our children, we thought we would try to bottle our Cannonau, to see if the aromas and tastes, which are part of us, embodied since childhood, could be appreciated by a high-end quality market. Over the last ten years, we have doubled our production, built a new winery, and we are preparing to open an agritourism and wine tourism business.

We are part of the governing body of the Consortium for the Safeguard of DOC Cannonau of Sardinia and The Cannonau Wine Road which has recently undertaken its first steps.

For us, the most important consideration for making wine is the quality of the grapes, the necessary unique component to make fine wine.

It’s a sweeping statement to say that you can make good wine from quality grapes, you can make lots of different fine wines from the same grapes, but for us the thing that sets us apart is tradition. For us this means the desire to produce a wine that echoes the typology and typical characteristics that we have embodied since a young age and that we know as “our wine” Even in the new things that we have done, for example, by using oak barrels to store two wines Carnevale and Perda Pintà, we try to preserve the essence of the wine which should always be evident and connected to our territory.

Our winery is located in Mamoiada and was built from scratch based on our design, tailored in great detail to our production philosophy. It has been built with certified organic construction materials such as cellular concrete, stone and wood. It is equipped with a solar panel installation configured to produce all the energy necessary for our business whilst respecting the environment. Even the aesthetics of the place, which has a stone rib vault that echoes ancient nuraghes and dominates the front-facing road, is linked to our territory. Production is done on two levels: vinification and bottling process on the first floor; barrel making and bottled refinement in the cellar.

Red grapes:

The production cycle begins with the arrival of small boxes of grapes which are immediately sent to the wine press on a conveyor belt, where whole bunches are selected and if they are not fully ripe or healthy-looking, they are rejected. The crushing and pressing are done with a machine that has a Teflon cylinder to ensure that the crushing and pressing are done as gently as possible and do not break the stem into pieces. The pulp-grape must is sent via a progressive cavity pump to the 75hl wooden or 125hl steel fermentation vat, according to the grape quality. The best are sent to the wooden ones as they maintain their tannins and take advantage of the wood’s properties.

During this step, we add a little metabisulphite (7g/qq) to help with the fermentation, which begins spontaneously after some days. We don’t heat the mass or use selected yeasts, and neither do we use homemade activators. The pump over and punch down processes are measured in intensity and frequency according to the fermentative development, with the intention of oxygenating and providing light to the grape must. To extract everything from the grape skins the maceration of the best grapes can take as long as 45 days from the harvest. During fermentation, we have the power to stop the temperature from rising above 34 degrees, for the rest, we leave it to a fairly natural progression based on outside temperatures and vintages. During racking, the pomace is pressed with a pneumatic wine press. The grape must is dropped from the steel vats into concrete tanks in the cellar for an interim period before going into casks. The best grape musts are returned to the wooden fermentation vats that can be used as barrels, or directly into casks in the cask room. After some days, the grape musts are decanted and separated. The oak casks vary in size from 5 to 40 hectolitres. There are fewer barriques. Malolactic fermentation is naturally done by our wines when they can, in that, inhibited by high alcohol content, it sometimes finds it difficult, but never gives problems. Our focus is on the wines doing it before being bottled. Pourings, which are very few, are done when needed to avoid reducing the wine excessively.

Before bottling, we do not filter, we add a little metabisulphite to the finished bottled wine. After a month, there are 50 milligrams of sulphur which drops further later on – an extremely low quantity that is tolerated by everyone. Our Cannonau Reserva, after two years in large casks, we leave to refine in bottles for a year in an underground tunnel away from light, temperature changes and noise. At this stage, if it’s ready, it goes on the market, three years after the harvest.

White grapes:

Traditionally our white grapes come from a single grape variety locally called “Granazza”, it used to be worked in a blend of grapes with the Cannonau, a method that according to the DOC is no longer allowed. For this reason, we decided to make the Granazza on its own and the results have greatly surprised us. We always pick these grapes after the red ones when they are overripe.

As there are no traditions connected to these grapes, we are trying different winemaking solutions, in a nutshell, with and without grape skins. Very interesting wine is obtained. Usually, this wine doesn’t undergo malolactic fermentation because it is hindered by the alcohol. The two wines that we bottle, Perda Pintà and Perda Pintà Sulle Bucce age in barriques but at different times; one year the former and two years the latter. The first wine, which conserves a slight sugary residue, is filtered while the second wine doesn’t need to be filtered as it’s dry and stable after two years in the barriques.

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