Tag Archives: Siddùra

2020 Harvest underway. How are Italy’s most representative varieties faring?

24 September 2020.  Italy’s harvest is at the halfway point, and we asked, “How are they doing?” about the Country’s most classic grapes.

Vermentino. This grape variety is the very symbol of seaside and vacation, but Italian viticulture offers some quite sophisticated interpretations of it. In Sardinia, where it is one of the principal varieties, Siddùra (37 hectares of vineyard) offers outstanding testimony, with three different Vermentino expressions in rising complexity, Spèra, Maìa, and Bèru. “We picked most of our Vermentino in the first two weeks of September,” reports Director Massimo Ruggero. “Then the temperatures dropped, and we had a couple of brief spells of rain, so we waited a few days, then concluded the harvest on 21 September.” The clusters were sound and healthy, with fine acidities, qualities required to produce a Vermentino that will age well. “The crop level was on a par with previous vintages. Our climate is hot and dry, which Vermentino likes, hydration was always sufficient except for the hottest weeks in July and August, which required focused action to ensure proper soil irrigation”.

Pinot Bianco. Pinot Bianco is another important grape, this time in northern Italy, where, at the foot of the Alps, it achieves rare elegance. Cantina Kaltern (450 hectares of vineyards), one of the largest producers in the Alto Adige region, is approaching the end of its harvest. Technical director Andrea Moser admits that rains in August constituted the main challenge this season, but he says, “I am satisfied with the Pinot Bianco we have brought in so far, particularly the lots that will go into our cru Vial. I am already anticipating a Pinot Bianco of remarkable sapidity. In fact, the lots of fruit that we waited to bring in show textbook ripeness, so they should give us really age-worthy Pinot Biancos.”

Sangiovese. Tuscany’s “royal variety” is the protagonist of some of Italy’s most famous reds: Chianti Classico, Brunello di Montalcino, Morellino di Scansano, and many renowned IGTs. At Castello di Brolio (240 hectares of vineyard), the Sangiovese harvest started mid September. In the words of Francesco Ricasoli, “We started picking our Sangiovese slightly earlier than the norm. Currently, we’ve brought into the cellar the earliest-ripening parcels and some of our finest cru vineyards, such as Roncicone. Colledilà is almost ready, while the parcels that go to produce CeniPrimo will be harvested at the beginning of October. The Sangiovese is perfectly healthy, thanks to lovely heat in the first half of September.”

Also at Tenuta Luce (88 hectares of vineyard), one of Montalcino’s leading estates, the Sangiovese-harvest has already kicked off. “It is important to be ready to pick at just the right moment,” explains Marchese Lamberto Frescobaldi. “We started harvesting our Sangiovese on 18 September, but we will wait a few more days for the clusters dedicated to the cru of Luce Brunello. We are very positive: the fruit is healthy and shows a great aromatic potential. We fully believe that 2020 will be a beautiful vintage for our Brunello of Tenuta Luce.”

In the Tuscan Maremma, on the other hand, the Sangiovese harvest is completed” Yes, the temperatures in August were certainly high,” admitted Ettore Rizzi, owner and production manager at Fattoria Le Pupille (80 hectares under vine), an area leader that has made Maremma and its Morellino famous worldwide. “But we also had cool nights and consistent breezes. We began picking a bit early, and exercised rigorous quality-selection in the vineyard. That paid off, with beautiful, crisp fruit and good phenolic ripeness, very promising conditions for both our Morellino di Scansano and for our well-known cru, Poggio Valente.”

Nebbiolo. Another lead actor on the Italian wine stage is, of course, Nebbiolo, which in Piedmont’s Langhe district makes the revered Barolo and Barbaresco. Pio Cesare (75 hectares of vineyard) is counting down to the harvest. Reports Federica Boffa, fifth-generation owner, “Our Nebbiolos are approaching full ripeness, a point we expect them to reach in about ten days. The sugar levels are excellent, and the components of physiological ripeness are lining up nicely. We should begin harvesting in the first days of October, a bit earlier than in recent seasons.”

Merlot, Cabernet Sauvignon & Co. The international varieties have long found in Italy their ideal habitat and yield world-class expressions in certain areas that are now their “home.” Among the iconic producers is Masseto (11 hectares in vines) whose same-named wine is a legend among wine lovers, and Bolgheri-based Ornellaia (115 hectares of vineyard), whose vineyards are a byword for utmost attention and sustainable viticulture. “2020 is great example of the now- unpredictable nature of our weather, “observes Axel Heinz, director of both wine estates. “We have had to deal with challenges on various fronts: a spell of high heat and periods of cooler temperatures and rain. The Merlot is already in the cellar, since we finished picking that variety on 15 September. We are now in the process of picking the first clusters of Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. The grapes are gorgeous, ripe, with terrific quality.”

Also located in Tuscany, in the enchanted Val d’Orcia’s Sarteano, is Tenuta di Trinoro (23 hectares in vineyard), whose owner, Andrea Franchetti, is still waiting patiently to bring in his Merlot. “September’s waxing moon is coaxing our Merlot into the final stage of ripeness,” he says. “I go out into the vineyard every morning to taste the berries, just to measure the progress they’ve made overnight.” As far as the Cabernet is concerned, though, “We’re still going to have wait a good bit.”

In Trentino, at San Leonardo (30 hectares in vineyard), Marchese Anselmo Guerrieri Gonzaga too is quite happy with the Merlot he has brought in. “It’s still too early to pronounce an in-depth judgment, but we’re quite confident regarding quality, since the technical figures all line up so well: excellent acidities, solid pH, and moderate sugars, so all this should ensure elegant, crisp wines, which are precisely the hallmarks of our San Leonardo.” Here, too, the Cabernet is waiting for the autumn sun to bring it to final ripeness.

Pinot Noir. This variety may not immediately spring to mind when thinking of Italian viticulture, but the challenging Pinot Noir grape has found a home here too, and in some growing areas delivers sublime wines. One of these is certainly Lombardy’s Oltrepò Pavese, on whose gently-rolling hills Conte Vistarino (200 hectares of vineyards) has been cultivating Pinot Noir since the mid-1800s, producing a line almost exclusively composed of this noble variety. “Out Pinot Noirs have been in for two weeks now, and they are now fermenting,” reports Ottavia Vistarino. “We started on 19 August with the grapes for our sparkling wines, then it was the turn of our red wines, including our crus Pernice, Bertone, and Tavernetto. We were particularly fortunate this year to see a good balance between crop and canopy, which means that the alcohol levels will be contained and the results elegant and refined.”

Nerello Mascalese. The iconic variety of Mount Etna, which makes one of Sicily’s most sought-after wines, is one of the last-harvested grapes. At Passopisciaro (26 hectares of vineyard), one of the very first producers to divine the quality potential of this particular Sicilian terroir, the berries are looking fine indeed and ripeness is proceeding apace, thanks to end-of-summer heat and day-night temperature differentials that vary as much as 20o. Director Vincenzo Lo Mauro exudes positivity: “If weather conditions continue this way, we’ll start picking towards the end of October.” Contrada Rampante, the estate’s highest vineyard area, will be in all likelihood the last to be harvested, but as Lo Mauro, with more than 20 harvests under his belt, underscores, every season speaks its own unique language, and in the world of wine, perhaps more so than in others, one never stops learning.

And how could we argue?

Siddura, pure Sardinia

In Siddùra, in the valleys near the medieval village of Luogosanto, in the heart of Gallura, there is a slice of Sardinia that seduces the world with an infallible weapon: the quality of its wine.

A dream that soon became reality considering that the winery was born from the passion for Sardinia of the German impresario Nathan Gottesdiener and the Sardinian entrepreneur Massimo Ruggero, has conquered a place in the world ranking of the best wines. The company has made Sardinia a brand of purity, tradition, quality and innovation. Siddùra, which means saddle in Gallurese, from the shape of the hills on which the rows of vines climb, was born by collecting the legacy of an ancient wine production that already in the fifties of the last century bottled vermentino to sell on the nearby and flourishing market of La Maddalena. Thirty hectares of vineyards that give life to a collection of nine wines: the vermentini of Gallura Spèra, Maìa and Bèru, the rosé cannonau Nudo, the cannonau – DOC and Riserva – Èrema and Fòla, the Cagnulari Bàcco, the international Tìros and the passito Nuali.

The production philosophy is based on the belief that wine production begins in the vineyard, the wine being a true reflection of its terroir. “This line – comments Massimo Ruggero, managing director of the winery – influences all aspects of production: limited harvests to guarantee the highest quality, selective harvesting by hand, micro-vinification and aging in the best French oak barrels”. It is in this scenario that tradition and innovation are integrated.

Siddùra travels with the times, but above all with time, specifically the meteorological one. The wine of the future was born in the countryside of Luogosanto, thanks to the vision of this company that has been enabled to anticipate the times. The wine of the future, in fact, has to deal with the effects of global warming. Copious rains and sudden drought. Frosts and floods. Crazy temperature. In Siddùra was created a weather station, able to map and provide the climatic variations of the week on the field and in the fields. The sense of technology applied to human knowledge of the earth is to transform climate change into advantages, prevent the risks of plant disease and take advantage of a decision support system to deal with any limits. “Reaching innovative solutions before others – glosses Ruggero – is essential to maintain a quality level of their wines”. Speaking of quality, the wines of the Gallurese winery have received excellent reviews on the reference sites of world enology: James Suckling, Wine Enthusiast and Wine Advocate of Robert Parker.

Siddura, nine wines to tell an island

Siddura winery founded in 2008 from the fusion of the experience of a German industrialist and the profound knowledge of the territory and market of Massimo Ruggero, Siddura CEO.
Located in the little village of Luogosanto in Sardinia, it has in the “Terroir” the strong feature of the winery. The estate is immersed in a valley surrounded by granite, protected by the mighty winds of maestrale and caressed by the sea breeze.

The union of climatic factors and the specificity of the granite soil degradation give the wines a particular minerality. The cellar was born around its fulcrum: a fully-buried amphitheater building that exploits the geothermal potential of the site and boasts an innovative control system for the fermentation of individual tanks.

Here, the entire production chain, from grape to bottle, takes place, privileging spontaneous fermentations and using the most diverse types of containers from concrete tanks to barrels.
The estate stretches for two hundred acres and the grounds are a mixture of granite, sand and clay. They are loose soil, often arid, ideal for viticulture.

Sardinia in purity” is the Siddura philosophy, which has made it possible to produce a line with eight high quality wines. The company’s goal is to produce wines that identify with the terroir from which they come from. Production therefore provides limited harvests to ensure maximum quality, selective handmade harvest, micro-wine making and aging in the best oak barrels built in France.

In five years, Siddura wines have conquered over 450 medals in the most renowned national and international wine competitions.

To point out a revolutionary concept of Siddura; the innovative winemaking of white wines as if they were red, that is to create a long-lasting Vermentino that improves after a year of aging.

Siddura wines

1) SPÈRA Vermentino di Gallura DOCG in purity, about 13 °.

2) MAIA A Vermentino di Gallura coming from another squad of our vineyard, always in purity DOCG.

3) BERU Extreme processing, French vinification, small Chardonnay cut on Vermentino’s mass.

4) ÈREMA red sardine grapes, vinified in long fermentation a Cannonau Doc.

5) BÀCCO Cagnulari in purity, historical grape of Sardinia recently rediscovered by the great international oenologists.

6) FOLA Cannonau in purity DOC.

7) TIROS It is the Sardinian super Tuscan, a base of Sangiovese and Cabernet sauvignon as the great wines of Tuscany.

8) NÙALI Moscato di Sardegna DOC Passito.

9) NUDO rose’

Siddùra wines in Sardinia #Siddùra #wine #Sardinia

 

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Siddùra is an area in the heart of Gallura, in Sardinia. This place is near to Luogosanto, a picturesque medieval hamlet with about 1900 habitants and it is situated at 320 meters on the sea level.

In this territory there is an important winery called “Società Agricola Siddùra SRL” that produces unique and characteristic wines of Sardinia. Siddùra is placed in a natural paradise with secular cork woods and a wild landscape rich of fragrant scents of Mediterranean vegetation.

It is a land where hills protect vegetation from winter winds and sea breezes temper the summer heat. The territories of Siddùra vineyards are a combination of granite, clay and sand and the most of them are dry.

The winery produces three different white wines and four red ones. Maìa, Spèra and Bèru are made with “Vermentino” that is the vine with white grapes most widespread in Sardinia. The taste is very intense, sapid and mineral with a straw-yellow color.

The red wines are: E’rema, Bàcco, Fòla and Tìros. There are two types of vine with red grapes “Cannonau” and “Cagnulari”, the first one has a color not too intense so it is able to create fruity wines. However, “Cagnaluri” germinates late and  its wines have a red intense color with a pronounced acidity.