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DICIOSU CANNONAU DI SARDEGNA DOC

DICIOSU CANNONAU DI SARDEGNA DOC

£33.00£198.00 (Price for a single bottle) immediate availability

Diciosu is the Cannonau in purity of Cantina Lilliu. It is a soft, round wine with a characteristic ruby red color. Thanks to its special processing technique in every glass of Diciosu resonate amplify all the best features of Cannonau. The Diciosu is intense and enveloping like its name, which in Sardinian means fortune, good luck. Diciosu won the gold medal at the international competition, Grenaches du monde
Clear
Minimum quantity: 6 pcs
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CHARACTERISTICS:
Designation Cannonau di Sardegna DOC
Grape Types 100% Cannonau
Region Sardinia
Bottle Size 75 cl Bottle
Production zone Mid-west of Sardinia (Central Marmilla)
Vinification
Grapes introduced into the vinegar Ganimede along with an addition of Cannonau s  marc
Aging
1 year in steel then in bottle
Cultivation 100% chemical-free
SKU: diciosu-lilliu Categories: ,

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

Regions

Types

Sommelier's Description

Colour Ruby red color
Scent Persistent, very intense, fruity (black cherry and sun-dried tomato). Floral (violet and red rose)
Taste Soft, warm, fresh, quite sapid, persistent, intense, harmonic and elegant

THE PROCESSING

Diciosu is produced with sunflower Cannonau grapes. His secret lies in the winemaking process developed by Cantina Lilliu who managed to get a Cannonau in purity, improved by himself. The grapes, strictly hand-picked and cultivated according to the techniques of synergistic agriculture in aridoculture, are immediately pig-smoked and introduced into the vinegar Ganimede along with an addition of Cannonau’s marc. These are skins, still rich in pulp and juice, exceeding the production of Pantumas, vinified in white. This is the secret of Diciosu: Cannonau’s grapes, together with Cannonau’s marc, give Diciosu the intense color and robust body, in addition to the noble tannins of a red character. Even Diciosu, like all the wines of the Lilliu Cellar, is completely devoid of chemical residues, as certified by quality assays.

Matching recipes

WILD BOAR WITH MYRTLE BERRIES SOUS-VIDE

INGREDIENTS:

  • 350 grams wild board neck

  • 4 Tbsp (20 grams) dried myrtle berries, divided

  • 180 ml (3/4 cup) red wine, preferably Cannonau di Sardegna

  • 50 grams (1/3 cup) minced carrot

  • 50 grams (1/3 cup) minced onion

  • 50 grams (1/3 cup) minced celery

  • Salt and freshly ground black pepper

  • 2 Tbsp extra virgin olive oil

  • 1 tsp cornstarch

 

    HOW TO COOK

    Pat the meat dry with paper towels and season with salt and freshly ground black pepper on all sides. Heat 2 tablespoons of olive oil in a frying pan and brown the meat on all sides over medium-high heat.

    When the meat is nicely browned, transfer it to a plate and set aside. Add minced carrot, celery, and onion to the fat remaining in the frying pan, and season with salt. Stir over medium heat with a wooden spatula, scraping along the bottom to include all the browned bits in the sauce, until the vegetables are golden, 5 to 10 minutes. Deglaze with 180 ml of red wine. Add 2 tablespoons of dried myrtle berries and bring to a boil. Once it boils, reduce the heat and cook until reduced by half. Then turn off the heat. Add the juices that leaked out of the browned meat to the sauce as well. Bring the sauce to a boil, stirring, until it thickens. Turn off the heat. Taste and adjust the seasoning. Slice the meat and serve it with the sauce on preheated plates.

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