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Raìca

Zizzica 2023

Zizzica 2023

Regular price €23,90 EUR
Regular price Sale price €23,90 EUR
Sale Sold out
Taxes included.

Cinzia Pelazza’s and Eugenio Bocchino’s Sardinian vineyards are located in the far north of the island. The sea is close by, and its salty air and often vigorous winds have a defining influence on the local landscape. The terrain is austere, with granite and sand dominating the soils.

These are ideal conditions for three red grape varieties that have been cultivated on Sardinia for centuries. Pascale di Cagliari is the only one that can be confidently regarded as truly indigenous, having most likely originated from a natural crossing with wild vines native to the island. For a long time, the same was assumed of Bovale Sardo, but recent ampelographic research has raised doubts. Its close similarities to the Spanish variety Graciano, combined with the centuries-long Spanish rule over Sardinia, point to a possible Iberian origin. Since Muristellu, the third variety, is a biotype of Bovale Sardo, the same theory would naturally apply to it as well.

All three grape varieties contribute in equal measure to the blend that makes up Zizzica. Bovale Sardo and Muristellu provide colour, tannic structure, acidity and depth, while Pascale brings elegance and a broad, finely nuanced aromatic profile. The wine is matured exclusively in stainless steel, with no fining or filtration, and only a minimal addition of sulphur.

The texture is soft and velvety, while the aromatic profile evokes Mediterranean herbs, wild berries and the unmistakable character of the Mediterranean landscape.



Data Sheet

Grape Variety: Pascale, Muristellu, Bovale
Vineyard: Granite, slate & sand
Harvest: By hand
Fermentation: Spontaneous | wild yeasts
Aging: In stainless steel tanks
Filtration: No
SO₂: < 30 mg/l
Alcohol Content: 13% vol.
Closure: Natural cork
Serving Temperature: 16–18 °C
Optimal Drinking Window: From now – 2030
Volume and Price per Liter: 0.75 l / (€46.12 per liter)
All winemakers listed at Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and refrain from the use of herbicides, pesticides, and synthetic fertilizers.
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