Cannonau

The vines grow on clay-sandy, calcareous and basaltic soils; the vineyard sites are trained in the Guyot system and the grapes are hand-selected. Fermentation and skin maceration take place entirely in terracotta amphorae, for around 30 to 40 days depending on the vintage. The wine then matures for six months in amphorae and a further four months in bottle. It shows red berries, cherry, Mediterranean scrub, myrtle and liquorice; on the palate it is fresh, full-bodied and complex, finishing with tannins and a salty note. ([shop.famigliacasadei.it](https://shop.famigliacasadei.it/prodotto/magnum-cannonau-anfore-elena-casadei/?utm_source=openai))