|Dimensions||26 × 16 × 32 cm|
£36.00 – £216.00 (Price for a single bottle) immediate availabilityPantumas is the Cannonau vinified in white of Cantina Lilliu, a very special and unique wine. It is light in color even if it's obtained from black grapes only. The secret of the Pantumas is in its very special processing technique that uses only the free-run must, the most noble part of the grapes, processed without the marc. Hence the light color - which varies according to the vintage, and the high concentration of the most noble tannins
|Designation||Cannonau di Sardegna|
|Grape Types||100% Cannonau|
|Bottle Size||75 cl Bottle|
|Production zone||Mid-west of Sardinia (Central Marmilla)|
In white from red grapes
3 months in steel and 3 months in bottle
|Dimensions||26 × 16 × 32 cm|
|Taste||Freshness, acidity and floral aromas of great white wines with the body and persistence of quality red ones|
The Pantumas is also a unique wine for processing. Its unmistakable color, as well as its noble features, arise from the retrieval of the ancient Sardinian tradition of Fattu and craccau, rediscovered and renewed by Cantina Lilliu. In order to get the Pantumas, the typical gestures of the ancient artisans have married the ability of contemporary designers to innovate. Always respecting tradition, nature and raw materials. The Pantumas is a fruit of two grapes: an advance that gives it acidity and freshness, the other late that gives it body and structure. Only Cannonau grapes – cultivated with synergic farming techniques in arid cultivation – are piggy-picked and then brought to the soft press. Here, the grapes are gently drenched. This is how you get the raw must, the noblest part of the grapes, worked without the marc. The Winery Lilliu managed to bottle the soul of Cannonau. Hence the name Pantumas, which in archaic Sardinian means ghosts, ghosts. Pantumas, like all the wines of the Lilliu Cellar, is completely devoid of chemical residues, as certified by quality analysis
HOW TO COOK
Bring a large pot of water to a boil.
Heat the olive oil in a large pan over medium-low heat. Add the garlic and red pepper flakes, if using, and cook, stirring frequently, until the garlic is golden. Remove and discard the garlic. Add the breadcrumbs to the pan and cook, stirring constantly to keep them from burning, until they are golden, about 3 minutes. Remove from the heat. Stir in the bottarga.
Meanwhile, once the water is boiling, add salt (keep in mind that the bottarga will be salty, so add a little less than usual), and then add the spaghetti. Cook, stirring frequently with a long-handled fork until spaghetti is al dente.
When the pasta is cooked, reserve about 1 cup cooking water, then drain the pasta in a colander. Transfer the pasta to the pan with the breadcrumb mixture. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add some of the cooking water, 1 to 2 tablespoons at a time, and toss between additions until the consistency is saucier. Garnish with the minced parsley and serve immediately.