Cannonau di Sardegna DOC, Il Boss (2024) - La Rocciosa
The “Il Boss” label is one of the signature cuvées of La Rocciosa, representing the tradition and strength of Cannonau. The name evokes authority and power, reflecting the wine’s assertive character
Cannonau di Sardegna DOC, Il Boss (2024) - La Rocciosa
Type: Red Wine
Appellation: Cannonau di Sardegna DOC
Grape variety: Cannonau
Vintage: 2024
Winery: La Rocciosa
Alcohol: 14%
The appellation: Cannonau di Sardegna DOC
The Cannonau di Sardegna DOC is one of the most iconic wines of Sardinia, made from Cannonau, the most widely planted black grape variety on the island and considered one of the oldest Grenache varieties in the world. The DOC was established in 1972 and covers the whole of Sardinia, with particularly fine territorial expressions in the sub-zones of Oliena, Capo Ferrato and Jerzu.Cannonau di Sardegna DOC wines stand out for their aromatic intensity, robust structure and great longevity, with scents of red fruit, Mediterranean herbs and sweet spices, accompanied by elegant tannins and marked salinity.
Find out more about Cannonau di Sardegna DOCWhat to eat with Cannonau di Sardegna DOC, Il Boss
Who makes it: La Rocciosa
La Rocciosa is a winery on the island of Sant’Antioco, in south-western Sardinia. Specialising in the production of three native DOCs — Cannonau di Sardegna, Vermentino di Sardegna and Carignano del Sulcis — it was born of a firm determination to respect the land and turn its character into outstanding wine.
Find out more about La RocciosaThe vine of Cannonau di Sardegna DOC, Il Boss
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 moreCannonau di Sardegna DOC, Il Boss: the Sulcis area
Sulcis
The Sulcis is a historic winegrowing area in south-western Sardinia, taking in the territory of the old mining region now divided between the Sulcis-Iglesiente and part of the Medio Campidano.This harsh, sun-baked land, stretching between sandy coasts, limestone ridges and the islands of Sant'Antioco and San Pietro, is the heart of the production of Carignano del Sulcis, one of the great reds of the Mediterranean. The dry, windy, maritime climate, combined with sandy and pebbly soils, makes it possible to grow vines on their own roots, preserving ancient indigenous varieties and guaranteeing intense, elegant and very long-lived wines.
Find out more about SulcisClimate: Mediterranean
Altitude: N.S.
Soil: Rocky / granite
Geographical setting: Sea
Profile of Cannonau di Sardegna DOC, Il Boss
Primary aromas: Ripe black fruits, Oak, Spices
Secondary aromas: leather, Berries, Wood, Mediterranean scrub, Spices, tobacco
Tertiary aromas: Dried apricots, Myrtle, Black pepper, Prune, Blackcurrant
Tasting notes: This red wine is rich and deep, with an intense ruby colour that reflects its complexity. On the nose, hints of ripe fruit and spice come through at once, followed by notes of tobacco and leather. In the mouth it is structured, warm and enveloping, with soft tannins that perfectly balance the lively acidity. It closes with a long, spicy finish, leaving an aftertaste of black fruit and dark chocolate. Perfect alongside robust dishes and red meat. A magnificent expression of the Sardinian terroir.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium |
| Tannin | Firm but integrated |
| Sweetness | Dry |
| Finish | Long |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for Cannonau di Sardegna DOC, Il Boss
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 moreMalolactic fermentation
Malolactic fermentation is a fundamental process in winemaking, particularly used for quality white, red and sparkling wines. This method plays a key role in determining the flavour and aromatic profile of many wines, helping to make them softer, more complex and suited to long ageing.
Find out moreTemperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreSkin maceration
Maceration on part of the skins throughout alcoholic fermentation is a technique in which the must stays in partial contact with the skins for the whole fermentation. It extracts aroma, colour and structure in a controlled way, without excessive tannic intensity, which makes it ideal for structured whites, orange wines and more elegant reds.
Find out moreAgeing methods used for Cannonau di Sardegna DOC, Il Boss
In stainless steel (1–6 months)
Ageing in stainless steel for 1 to 6 months is a winemaking practice widely used for young, fresh, varietal wines, aimed at preserving the aromatic fragrance and gustatory integrity of the wine immediately after fermentation. This choice allows the wine to be stabilised, to settle naturally and to be ready for drinking within a few months, retaining vitality, tension and precision.
Find out more