To be candid, the winery I was most anxious to visit during our 2 week trip was Giovanni Montisci of Mamoiada, Sardegna. I had tasted 3 of his wines previously & was astounded at how “otherworldly” each was. It was like when I first tasted the Luigi Clos Nicrosi from Corsica back in the 80’s.
Mamoiada is located “in the heart of Sardegna’s mountainous interior“, a roughly 2 1/2 hour drive through very winding, often narrow roads through the rugged countryside. Because of the wines & the drive I had visions of visiting somewhere reminiscent of the old days, just like back in the 80’s visiting Clape, Verset & Gentaz in the Rhone Valley of France for the first time–old wood, very rustic, converted garage-like wineries with earthen floors handed down from the generations before each, & all stuck in time.
Upon arrival to Mamoiada, I was instead very surprised at how settled & westernized it looked. It still was small & very neighbor-ish, but much more modern than what we had experienced in Corsica. Giovanni’s home (with his winery located below in his what would be for most, the 2 car garage & the small downstairs apartment) featured a modern fountain (seemingly from an upscale garden shop) with a small front yard of artificial turf AND a remote opened & closed gate. This was WAY different from what I day dreamed about.
His winery was meticulously clean & very well organized. I was just amazed at how small it was & understood there can’t be too much wine available, especially for us out here in Hawaii.
Giovanni owns & farms but 3.5 hectares of vines, most of it 60 year old vine Moscato & Cannonau up in the hills just above his town (2200 feet in elevation), all organically farmed. The chilly nights encourage slow, ripening times. The soil is sandy, granitic clay & the vineyard somehow has a very special feel to it. (I got similar vibes from Laurel Glen’s Sonoma Mountain estate vineyard back in the late 80’s/early 90’s on my first visit). It is much more than just vines & soil & I could understand the wines much differently. (This is really not just a romantic notion). I tasted the grapes still on the vine & they were so different than any of our other stops on this trip.
The grapes are harvested by hand & sorted in the vineyard. All of the fermentations are spontaneous (wild yeasts) & done in 1000 liter tanks.
Biancu “Modestu” (100% Moscato–60 year old vines–500 to 600 case production)–grapes macerate on the skins for 5 days, wild yeast fermented then aged in 225 liter OLD oak for roughly 6 months, vinified dry, 100% malolactic. Every time I taste this bottling, now, 4 vintages worth, I scratch my head in wonderment, because it is so unique & interesting–lemon verbena, lemon, lime, star fruit nuances with a honey backdrop. Full flavored with a unique lush, unctuality/thickness/viscosity–masculine, savory & stony, expansive.
Rosato “Barrosu”–(100% Cannonau–60 year old vines–500 to 600 case production)–grapes macerate on the skins for several hours, wild yeast fermented & then aged in 225 liter OLD barrels for 6 months, vinified dry & 100% malolactic. This is a very heady, masculine, savory, stony, BIG rose with almost an earthy-oxidative-“orange” style & an old oak mouthfeel.
Cannonau di Sardegna “Barrosu”–(100% Cannonau–60 year old vines–500 to 600 case production)–I would say, this is a beast–masculine, rustic, surly, savory with much bravado & structure, but still very juicy, pliable (not hard) with lots of depth, layering, virility, vinosity & resounding character. It certainly catches my attention every time I have tried it. Fermentation lasts 20 to 30 days & is aged for 1 year in 1500 & 2000 liter Slavonian botti.
Cannonau di Sardegna “Barrosu” Riserva “Franzisca” (100% Cannonau–90 year old vines–200 to 250 case production). I believe 2010 was the first vintage the word “Franzisca” (in homage to Giovanni’s wife) appeared on the label. It was previously labeled as Riserva. This is something totally “otherworldly”–profoundly lavish, wildly rustic, vinous, totally about character & savoriness with a pine needle nuance intermittently present. I have never had a wine like this before that’s for sure. Fermentation lasts 20 to 30 days & is aged for 2 years in 1500 & 2000 liter Slavonian botti. We tried the 2018, 2016, 2015 & the 2007 (labeled as Cannonau di Sardegna “Barrosu” Riserva) which was the finest wine we had on this trip, by far!
Afterwards, we had lunch together at his childhood friend’s restaurant, right in the center of town. REALLY good Coriscan “country” styled foods.
Thank you Giovanni for a great visit. I am a total believer!