The Mandrolisai DOC from the Etzo Winery of Atzara is a red wine made from Bovale Sardo, Cannonau and Monica grapes grown in the mid- and high-hill soils of Mandrolisai.
Vineyards between 15 and 72 years old are located in the municipality of Atzara. Located at 650 meters above sea level and facing south-southwest. The soils are mainly loose granitic disintegration in which the vines thoroughly seek nourishment and water.
The particular climatic situation of this area of Sardinia, dry and windy, allows us to achieve perfect ripeness of the grapes and manage our vineyards with very little work and very limited treatments. The entire vineyard area is conducted with organic methods.
The three grapes that make up the blend of this Mandrolisai were harvested at the perfect union point of ripeness. It was then decided to vinify it in the most traditional of methods, but paying special technical attention to each process and monitoring each step.
Vinification partly with whole grapes and partly destemmed in open steel tanks with daily punching down and delestage when necessary. Maceration for about 2 weeks and subsequent aging partly in steel and partly in used barriques. Bottling without stabilization and mild filtration.
A possible deposit in the bottle is totally natural and not due to organoleptic changes in the product.
The2019 vintage was characterized by a relatively mild winter and early spring, followed by a cool and sparsely rainy April and May, first accelerated budding but second slowed vegetation. After flowering, which began in June, the weather became warmer and drier.
The end of summer delayed the ripening of grapes with rainfall and milder temperatures imposing bold choices regarding the timing of harvest. The harvest began on September 27 and lasted until the first decade of October.
Etzo Winery’s Mandrolisai DOC will immediately transport you to the center of Sardinia. It will greet you with fruity notes of ripe, tart red fruits, nuances of underbrush and Mediterranean scrub and end in spicy sensations of white pepper.
The mouthfeel is enveloping and full but without betraying excessive overbearingness, and the palate welcomes you with notes of black pepper blended with red fruits such as black currant and morello cherry. In the mouth, tannin and acidity work together to make the sip intense, saline and very long.
At the table it accompanies first courses of earthy cuisines, aged cheeses, game birds and game.
It is recommended to serve at a temperature of 16-18 °C