Barbagia Rosso IGT “Ghirada Fittiloghe” (2021) - VikeVike
The term "Ghirada" indicates a specific vineyard plot in Mamoiada, highlighting VikeVike's plot-by-plot approach and attention to terroir.
The appellation: Barbagia Rosso IGT
The Barbagia Rosso IGT is an Indicazione Geografica Tipica appellation created to showcase the red wines produced in the striking Barbagia area, the mountainous and most authentic heart of central Sardinia. The IGT gives producers greater freedom of expression than the DOCs, allowing them to offer distinctive reds, rustic or modern, often from native grapes or from more personal interpretations of the Barbagia land. These wines perfectly mirror the strong, wild and honest character of Barbagia: a land of granite plateaus, centuries-old woods, age-old traditions and heroic viticulture.
Find out more about Barbagia Rosso IGTWhat to eat with Barbagia Rosso IGT “Ghirada Fittiloghe”
Who makes it: VikeVike
VikeVike was born out of a passion for Cannonau and the wish to give this variety back its most authentic expression. Founded at Mamoiada, in one of the areas best suited to Sardinian winegrowing, the winery is the fruit of a project that combines the wisdom of traditional practices with a modern, mindful vision of wine. From the outset, VikeVike has chosen an artisan, natural approach, refusing the use of chemicals in the vineyard and relying on spontaneous fermentations. The aim is to produce wines that reflect the land without manipulation, letting nature and the vintage express every nuance.The grapes are picked strictly by hand, with a careful selection of the best bunches. Fermentations take place with indigenous yeasts, without added winemaking aids, while ageing takes place in oak casks and concrete to allow the wine to mature without losing its original energy.
Find out more about VikeVikeThe vine of Barbagia Rosso IGT “Ghirada Fittiloghe”
Cannonau
Cannonau is the most iconic black grape variety of Sardinia, considered one of the oldest Grenache varieties in the world. Grown across the whole island, it is at its best on the sandy, granite and limestone soils of the hill and coastal areas, giving rise to wines of great structure, aromatic intensity and longevity.
Find out moreBarbagia Rosso IGT “Ghirada Fittiloghe”: the area
Barbagia
Barbagia, in the heart of Sardinia, is one of the most authentic and fascinating regions of the island. Surrounded by the Gennargentu mountains, this area is characterised by a rugged, unspoilt landscape, where tradition and nature come together in a unique combination. As well as its thousand-year history and its cultural traditions, Barbagia is famous for the production of high-quality wines, thanks to its Mediterranean climate with wide temperature swings and to its limestone and granite soils.
Find out more about BarbagiaClimate: Mediterranean
Altitude: Mid Altitude (500-800 m above sea level)
Soil: Rocky / granite
Geographical setting: Inland area
Profile of Barbagia Rosso IGT “Ghirada Fittiloghe”
Primary aromas: Black cherry, rose, mineral notes
Secondary aromas: Plum, vanilla, chocolate
Tertiary aromas: Sweet spices, Mediterranean herbs
Tasting notes: A deep ruby red colour. On the nose, intense aromas of ripe red fruit, black cherry and rose, with mineral shades. On the palate, an elegant, velvety structure, with soft, well-integrated tannins. A persistent finish with notes of sweet spice and Mediterranean herbs.
| Sulphites | yes |
| Body | Velvety, elegant |
| Acidity | Fresh |
| Tannin | Soft and well integrated |
| Sweetness | Dry |
| Finish | Long, with fruity and spicy notes |
| Colour | Deep ruby red |
| Clarity | Clear |
| Body | Medium |
Winemaking methods used for Barbagia Rosso IGT “Ghirada Fittiloghe”
Hand harvesting
Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.
Find out moreSpontaneous fermentation
Spontaneous fermentation is one of the most fascinating and natural techniques in winemaking, relying solely on the indigenous yeasts present on the grape skins and in the cellar environment. Widely valued in the world of natural and biodynamic wine, it brings out biodiversity and terroir, giving the wine a unique and authentic character.
Find out moreAgeing methods used for Barbagia Rosso IGT “Ghirada Fittiloghe”
In stainless steel
Ageing in stainless steel is a winemaking practice aimed at preserving the freshness, aromatic integrity and varietal purity of the wine. It is used above all for white, rosé and young red wines, but also for light, easy-drinking reds that do not require maturation in wood. Stainless steel vessels are inert and impermeable to oxygen, so they do not interact with the wine: this makes it possible to bring out the fruity, floral and mineral component of the grape and of the terroir.
Find out moreIn bottle
Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.
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