Everybody is forgiven who has never heard of the Pascale grape variety - also we only knew about it from hearsay. But then Eugenio Bocchino and Cinzia Pelazza decided to add a few hectares of vineyards in Gallura, Sardinia, to their Barolo vineyard and make a red wine from Pascale in addition to their formidable Vermentino.
Pascale, says Eugenio, "feels particularly at home on granite and limestone, of which there is fortunately more than enough in Gallura. Even in the warm conditions of northern Sardinia, it produces surprisingly fresh and elegant wines with a pleasingly moderate alcohol content. The hand-picked grapes are fermented spontaneously in small neutral wooden barrels, in which they are then matured.
The Sarraiolo Rosso smells of blossom and ripe fruit notes, is mellow, soft and balanced, more of a calm than a torrential stream, with fine herbal notes, well-integrated tannins and a supporting acidity that is never overbearing.
Data sheet
Grape variety: Pascale di Cagliari
Vineyard: Granite, slate & sand
Harvest: By hand
Fermentation: spontaneous | wild yeasts
Ageing: 1 year in used barriques
Filtration: no
SO₂: < 30mg/l
Alcohol content: 13% vol.
Closure: Natural cork
Drinking temperature: 16-18 °C
Perfect drinking maturity: from now - 2030
Content and price per litre: 0.75 l/(€46.12/l)
All winegrowers listed on Vinonudo work with compost, organic fertilisers and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers
