This tasting is dedicated to Pusole Rosso, a varietal red wine produced from Cannonau (Grenache) grapes by Azienda Agricola Pusole, a renowned estate located in Lotzorai, in the Ogliastra region of eastern Sardinia. This is the producer’s most representative red wine.
Jerzu, and Ogliastra more broadly, are among the most distinctive areas for Cannonau production on the island. Compared to the rounder and more opulent styles found in Oliena or Mamoiada, Cannonau from Ogliastra often displays a more mineral, savoury, and slightly rustic profile.
Pusole is a family-run estate committed to a minimal-intervention philosophy aimed at expressing the Ogliastra terroir as purely as possible. In the vineyard, no herbicides, irrigation, antifungal treatments or synthetic chemicals are used. In the cellar, the same philosophy applies: spontaneous fermentation, driven by indigenous yeasts, with no temperature control and minimal intervention throughout the process. Annual production is limited to around 30,000 bottles, all certified organic.
The estate also maintains a broader agricultural ecosystem, including the semi-wild breeding of native Sardinian pigs (Razza Sarda), as well as the cultivation of Cappelli wheat, barley, and local olive varieties such as Bosana and Ogliastrina. This holistic approach reflects a deep connection with the land and local traditions.
Pusole Rosso is matured exclusively in stainless steel tanks, preserving the purity of fruit and emphasising freshness and elegance. This interpretation of Cannonau aligns with a broader contemporary movement—also seen in regions such as Sierra de Gredos in Spain—towards lighter, more terroir-driven expressions of Grenache.
Viticulture & Vinification
This Cannonau is sourced from vineyards in the area of Lotzorai, planted on Quaternary alluvial terraces, with highly heterogeneous soils ranging from clay-rich schist to sandy, stony alluvial deposits. The vines are relatively young (around nine years old), planted at high density (approximately 10,000 vines per hectare.
Massal selection of Cannonau clones was carried out in the vineyard, grafted onto American rootstocks and allowed to establish naturally during the first year. Yields are kept very low (1–1.5 kg per vine) through careful cluster thinning, ensuring optimal ripening.
Harvest typically takes place at the end of September, taking advantage of the cooler evening temperatures of Ogliastra. In the cellar, the grapes are destemmed and crushed, followed by maceration on the skins for approximately 10 days. Alcoholic fermentation is spontaneous, driven by native yeasts, and occurs without temperature control, with gentle aeration used to manage the process.
After fermentation, the wine matures in stainless steel and is then bottle-aged. No filtration is applied.
Tasting Profile
Colour:
Bright medium ruby, with slight garnet reflections—typical of Cannonau’s naturally moderate colour intensity and gentle oxidative evolution.
Nose:
Medium(+) aromatic intensity with remarkable purity. Aromas include floral notes (geranium, carnation, jasmine), fresh red fruit (red cherry, red plum, redcurrant), black pepper, Mediterranean herbs (thyme, rosemary), eucalyptus, wet stone minerality, and subtle hints of spirit-soaked cherry and tobacco.
Palate:
Dry, with high acidity and medium(+) chalky tannins. The combination of vibrant acidity and fine-grained tannins creates a wine of notable elegance and freshness. Alcohol is high (14.5%) but well integrated, adding structure without heaviness. The wine is medium(+) bodied, with medium(+) flavour intensity, delivering a profile that is at once delicate, spicy, fresh, and layered.
Finish:
Medium(+) to long finish, with lingering balsamic and slightly astringent notes that enhance the wine’s complexity and sense of place.
Food Pairing, Ageing Potential and Final Thoughts
Pusole Rosso is an elegant and characterful expression of Cannonau, showcasing both the grape’s versatility and the distinctive terroir of Ogliastra. Its profile highlights a more crunchy, balsamic, and mineral-driven style, emblematic of the new wave of Sardinian Cannonau.
Despite the island’s warm Mediterranean climate, this wine demonstrates how careful viticulture and minimal intervention can yield a Cannonau of remarkable balance, freshness, and finesse—qualities increasingly appreciated in international markets.
While the wine’s structure suggests some ageing potential, it is best enjoyed within 4–5 years to preserve its vibrant, fruit-driven character. Moderate ageing may add complexity, but extended cellaring risks diminishing its freshness.
Serving temperature is key: ideally around 13°C in its youth, rising slightly (up to 16°C) with age. In terms of food pairing, its high acidity makes it particularly effective at cutting through richer dishes, while its rustic and herbal profile pairs beautifully with tomato-based cuisine. Excellent matches include pecora al sugo (stewed sheep with tomato sauce) or, for a vegetarian option, culurgiones served with tomato sauce and aged cheese.
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