Santadi is a small town located in Sulcis, the extreme south-eastern part of Sardinia, about 15 kilometers from the sea, built in medieval times in a site rich in archaeological evidence dating back to the nuragic society. Here, on October 24, 1960, was officially founded the Cantina Santadi, a project born with the cooperative form, based on the vinification of the grapes of a small group of producers. The initial supporting structure was composed of only a few vitrified concrete tanks, and it was only since 1979 that the fate of the winery changed radically, thanks to the positive and proactive impulse of Antonello Pilloni, still today president of the winery.
One of Antonello’s first acts was to involve the most famous oenologist of the time, that Giacomo Tachis who will bring to success in the same period real enological masterpieces, such as Sassicaia, Tignanello and Solaia. The work of Tachis also needed suitable environments and so it was proceeded to a first expansion of the cellar with an ultra-modern vinification room equipped with the first insulated and refrigerated steel tanks. Thanks to these improvements, the winery manages, in just four years, to produce the Carignano del Sulcis Terre Brune, the first barrique wine produced in Sardinia, a wine that still remains its standard-bearer. Since then, the winery has continued its development by renovating already four times the vinification and aging enviroments and embarking on a path of enhancement of natural resources in which it is set.
The Villa di Chiesa wine, for example, comes from grapes planted in the district of Porto Pino, in a pristine oasis of rare beauty overlooking the sea. It is a wine composed of 60% Vermentino and 40% Chardonnay that are not declared because it is a IGT (Typical Geographical Indication) that, for disciplinary, does not allow it. After the harvest, with a first selection in the plant, the grapes are sent, in small boxes, to the cellar where they are subjected to an extremely delicate pressing. The free-run must obtained ferments in barrique and remains there also during the entire aging, with frequent bâtonnage, before bottling. Other six months of aging in bottle and the wine is ready for marketing.
The 2016 vintage has an intense straw color, with nuances ranging from golden to green, and an olfactory range that opens with notes of nectarine, dried apricot, quince and kumquat, followed by hawthorn, toasted almonds, strawberry tree honey and vanilla, with concluding echoes of brackish and wet granite. The palate maintains a good freshness, more balsamic than citric, despite the evident softness and mineral flavor (the real protagonist); all this while come back in a retrolfactive way the yellow and brackish fruits, which accompany the sip until a long almond closing.
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