Tanca Farrà is a great, very classy wine that is surprisingly elegant and generous. It is a successful blend of Cannonau and Cabernet Sauvignon, grown on strong, red, iron-rich clay soils. The nose is broad and estery, dominated by a slightly herbaceous note.
Cl 75 - 2009
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VARIETIES: The contributors to this blend are Sardinia’s most celebrated red-skinned variety, Cannonau, and that most international of varieties, Cabernet Sauvignon.
PRODUCTION AREA: The south-east quadrant of Tenute Sella&Mosca, whose place name “Tanca Farra” is a reminder that Catalans once grew grapes here. The iron-rich red clay terrain, exposed to sun and wind, lends a special swagger to the strong character of the grapes that have long grown in the area.
HARVEST PERIOD: Late September for the Cannonau and the first ten days of October for the Cabernet Sauvignon, when the grapes present extreme physiological ripeness.
WINEMAKING: After crushing, the grapes undergo pre-fermentation skin contact for one or two days at a temperature of 22-28°C. The two varieties are brought together only towards the end of the fermentation process to complete the transformation of must into wine and obtain a blend of the desired harmony.
APPEARANCE: Ruby red with flashes of garnet.
NOSE: Broad, estery and assertive with a characteristic slightly herbaceous note prevailing and attractive tarry sensations.
PALATE: Full-bodied, dry and nicely balanced, flaunting intrinsic elegance and structure as the grassiness of the Cabernet melds with a restrained oak-derived after-aroma.
ALCOHOL CONTENT: 13% vol.
ACIDITY LEVEL: 5,5 g/l. The softness of the palate comes from successful malolactic fermentation.
AGEING: initially in small oak barrels and then in mediumsized oak casks at a temperature of 15°C, followed by at least six months in bottle.
SERVE: At a temperature of 18°C, uncorking the bottle a few hours before serving, or better still decant.
FOOD MATCHINGS: A full-bodied, long-aged wine that superbly partners roasts, red meats, game and rich sauces from all culinary traditions. Excellent at the end of the meal with a wide range of cheeses, especially if hard-paste and moderately mature.
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