Bobotti 2022 Sannas

Bobotti 2022 – Sannas, Mamoiada

A pure Cannonau from the Sardinian highlands

Vineyard philosophy

Bobotti 2022 is made from 100% Cannonau, cultivated at 650–750 meters altitude in Mamoiada, on loose, granitic and slightly acidic soils. Farming is fully manual and natural, with no synthetic chemicals or herbicides. The vineyards, about 25 years old, are deeply rooted in the granite terrain, thriving under the dry mountain climate and the wide diurnal range.

Winemaking approach

In the cellar, the winemaking is low-intervention. Fermentation is spontaneous, using native yeasts only, with 30 days of maceration on the skins in open-top vats. No fining or filtration is applied, and sulfites remain under 10 mg/L. The wine is aged for 18 months in stainless steel, preserving freshness and the vivid expression of its terroir.

Tasting notes

Deep ruby red with violet reflections and clear transparency.
On the nose, ripe red fruits, wild herbs, sweet spices and hints of earth.
The palate is juicy, elegant, with supple tannins and a salty-mineral energy that lingers.

Technical sheet

• Region: Sardinia

• Variety: 100% Cannonau

• Appellation: Vino Rosso

• Vineyard area: 1 ha

• Altitude: 650–750 m a.s.l.

• Soil: granitic, loose, slightly acidic

• Average vine age: 25 years

• Viticulture: natural

• Harvest: manual

• Vinification: spontaneous fermentation, 30 days maceration

• Aging: 18 months in stainless steel

• Clarified: no

• Filtered: no

• SO₂ added: < 10 mg/L

• Production: approx. 3,000 bottles

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Sannas Winery – Mamoiada

Authentic wines from the heart of Gennargentu

Vineyard identity

In the rugged interior of Barbagia, in Mamoiada, Sannas Winery cultivates Cannonau as it has been done for generations: no irrigation, no shortcuts, just a deep, ancestral bond with the mountains. The vineyards are all located above 700 meters on soils of decomposed granite, poor and well-drained, where vines grow slowly and express themselves with honesty. Every plot is farmed by hand, without herbicides, in a farming approach that is natural, humble and rooted in peasant tradition. Biodiversity is embraced rather than controlled—this land’s wild energy is part of its soul.

A pure approach in the cellar

In the cellar, the winemaking philosophy is guided by purity and respect for the fruit. Fermentations are spontaneous, macerations are long and gentle, and vessels are always neutral—steel or fiberglass. Aging follows the rhythm of the wine, never imposed. The aim is not to impress, but to reveal the depth and vitality of Mamoiada’s Cannonau. Sulphur is used minimally and only when essential. These are not wines made to chase trends or medals—they are free, and speak the truth of their landscape.