I Giganti Rosso Tharros (2021) - Contini
Contini's "I Giganti" range pays homage to the great statues discovered in the 1970s at the archaeological site of Mont'e Prama, a few kilometres from the Cabras lagoon. These sandstone figures, called "giants" because of their considerable size, depict valiant warriors, symbols of strength and courage.
The appellation: Tharros IGT
IGT Tharros is an appellation of western Sardinia, located in the province of Oristano. This Typical Geographical Indication allows for flexible, experimental wine production, taking in a wide range of white, red and rosé wines, made both from native Sardinian varieties and from international ones.Thanks to the proximity of the sea, the soils rich in sand and limestone and the Mediterranean climate with wide temperature swings, IGT Tharros wines express great freshness, salinity and aromatic intensity.
Find out more about Tharros IGTWhat to eat with I Giganti Rosso Tharros
Who makes it: Contini
Founded in 1898, Cantine Contini is one of the oldest wine estates in Sardinia. Based at Cabras, on the western coast of the island, the winery has managed to combine tradition and innovation in making wines that tell the story of the land. From the famous Vernaccia di Oristano, a unique wine aged oxidatively under its characteristic flor veil, to reds of great personality such as Nieddera and Barrile, Contini is a benchmark for lovers of Sardinian wine.
Find out more about ContiniThe vine of I Giganti Rosso Tharros
Nieddera
Nieddera is an ancient black grape variety indigenous to Sardinia, grown mainly in the province of Oristano, in the western part of the island. This variety is an important part of the Sardinian winegrowing tradition, known for producing wines marked by freshness, structure and a distinct aromatic personality.Thanks to its strong bond with the land, Nieddera has recently been rediscovered and given new value, finding a place both as a single variety and in blends with other local varieties.
Find out moreI Giganti Rosso Tharros: the area
Tharros
Tharros, in the province of Oristano, on the west coast of Sardinia, is one of the most fascinating and historically rich wine areas of the island. This region, which takes its name from the ancient Phoenician-Punic city of Tharros, is marked by a unique terroir, with sandy, limestone and clay soils and a microclimate influenced by sea breezes, which help to create wines with a distinctive profile.
Find out more about TharrosClimate: Mediterranean
Altitude: Low Altitude (0-200 m above sea level)
Soil: Sandy / Silty
Geographical setting: Stagno
Profile of I Giganti Rosso Tharros
Primary aromas: Ripe red fruits (cherry, blackberry), plum
Secondary aromas: Sweet spices, vanilla, herbaceous notes
Tertiary aromas: Tobacco, leather, cocoa
Tasting notes: A wine of ruby red colour with great clarity and a firm character, but at the same time elegant and refined. On the nose it presents an intense, unmistakable aroma, offering sensations of ripe red fruit and sweet spices. On the palate it is structured, with soft tannins and a pleasant length.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Media |
| Tannin | Soft and well integrated |
| Sweetness | Dry |
| Finish | Long |
| Colour | Ruby red with purple reflections |
| Clarity | Clear |
| Body | Full |
Winemaking methods used for I Giganti Rosso Tharros
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 moreAlcoholic fermentation with selected yeasts
Fermentation with selected yeasts is a winemaking technique that uses specific yeast strains chosen to start and control alcoholic fermentation. This practice ensures a stable and predictable fermentation, allowing producers to obtain wines with well-defined aromatic and flavour profiles.
Find out moreDestemming and gentle crushing
Destemming and soft crushing is a fundamental technique in modern winemaking, allowing the quality and purity of the must to be preserved with the utmost respect for the raw material. During this stage, the stems are separated from the berries (destemming) to avoid imparting herbaceous or bitter notes, while crushing takes place with gentle pressure, just enough to break the berries without damaging the skins and pips.
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 I Giganti Rosso Tharros
In 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.
Find out more