Nues, Rosato Brut (Non-vintage) - Cantina di Dorgali

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In the heart of Sardinia, between the mountains and the sea of Dorgali, Nues, Rosato Brut by Cantina di Dorgali is born. This winery, founded in 1953, is a symbol of resilience and passion for its land. One fascinating fact concerns the Cannonau grape variety used for this wine: it is said to be one of the oldest in the Mediterranean, with traces going back more than 3.000 years. Legend has it that the Phoenicians, great navigators, brought Cannonau to Sardinia, where it found an ideal habitat.

Nues, Rosato Brut (Non-vintage) - Cantina di Dorgali

Type: Sparkling wine or Champagne

Area: Italy, Sardinia, Dorgali

Appellation: Table wine

Grape variety: Cannonau

Vintage: Non-vintage

Winery: Cantina di Dorgali

Alcohol: 12.5%

The appellation: Table wine

Table wine, or more correctly today wine without an appellation, is the simplest and freest category in the wine world. It does not fall within the official IGP, DOC or DOCG classifications, and for this reason it is not subject to production rules, compulsory geographical areas or regulations on grape varieties and yields. But take care: this does not automatically mean low-quality wine. On the contrary, many artisan and natural producers deliberately choose this category so they can experiment, innovate or avoid regulatory constraints, offering unique wines that break the mould.

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What to eat with Nues, Rosato Brut

Who makes it: Cantina di Dorgali

Cantina di Dorgali is an outstanding winery set in the heart of Sardinia, specifically in Dorgali, a town that looks out onto the sea and is known for its natural beauty and the richness of its produce. This winery is a perfect blend of tradition and innovation, devoted to making wines that express the authenticity of the Sardinian land. The wines of Cantina di Dorgali are the result of a meticulous selection of the grapes, grown with passion and respect for the environment. Every bottle tells a story: that of the land it comes from, of the native grape varieties and of the winemaking techniques handed down over time. The winery stands out for its ability to bring out the best in local varieties, creating wines that are a genuine tribute to Sardinian culture.

The vine of Nues, Rosato Brut

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.

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Nues, Rosato Brut: the Dorgali area

Dorgali

Dorgali is a historic wine area in eastern Barbagia, in Sardinia, in the province of Nuoro, a few kilometres from the Gulf of Orosei. This village, set between the sea and the mountains of the Supramonte, has a winegrowing tradition thousands of years old, favoured by granite soils, a Mediterranean climate and wide day-night temperature swings. Dorgali is particularly famous for its Cannonau di Sardegna, which here reaches intense, elegant and spicy expressions, but also for wines from native varieties such as Monica, Vermentino and Nuragus, capable of expressing freshness, minerality and authenticity.

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Climate: Mediterranean

Altitude: Low to mid altitude (200–500 m above sea level)

Soil: Limestone / chalk

Geographical setting: Island

Profile of Nues, Rosato Brut

Primary aromas: Strawberry, Pomegranate

Secondary aromas: Bread crust, Yeast

Tasting notes: A brut rosé with fresh, fruity notes, ideal for an aperitif or a light meal.

Sulphites	yes
Body	Lively
Acidity	Medium-high
Tannin	Absent
Sweetness	Brut
Finish	Media
Colour	Intense rosé
Clarity	Clear

Winemaking methods used for Nues, Rosato Brut

Charmat method (secondary fermentation in tank)

Secondary fermentation in tank, also known as the Charmat method, is a winemaking technique used to produce fresh, aromatic sparkling wines. This process takes place in large pressure vessels (autoclaves), where the wine undergoes a second fermentation thanks to the addition of sugars and selected yeasts.Characteristics of the Charmat Method ColourWhites: Bright straw yellow with greenish highlights. Rosés: Pale pink or bright salmon tones.AromasFruity: Notes of green apple, pear, peach and citrus. Floral: Hints of white flowers, acacia and wisteria.FlavourFresh and lively: With balanced acidity and a fine, persistent mousse. Light and harmonious: Ideal for drinking young and straight away.Stages of the Process 1. First Fermentation The must ferments to turn the sugars into alcohol, producing the base wine. 2. Second Fermentation The base wine is transferred into autoclaves, where the tirage liqueur (sugars and yeasts) is added. The secondary fermentation then begins, with the development of carbon dioxide and bubbles. 3. Stabilisation The sparkling wine is chilled and filtered to remove the yeast residues. 4. Bottling Once the process is complete, the wine is bottled under pressure to keep the mousse.Types of Sparkling Wine Charmat MethodBrut: Up to 12 g/l of residual sugar, fresh and dry. Extra Dry: 12-17 g/l of residual sugar, soft and fruity. Dry: 17-32 g/l of residual sugar, balanced sweetness.Ideal Grape Varieties for the Charmat Method White Grape VarietiesGlera: The heart of Prosecco production. Moscato Bianco: Perfect for aromatic and sweet sparkling wines. Chardonnay: Adds elegance and structure.Black Grape VarietiesPinot Nero: Used for elegant, aromatic rosés.Food Pairings Brut Sparkling WinesStarters: Fish tartare, salmon carpaccio. First Courses: Pasta al limone, vegetable risotto.Extra Dry Sparkling WinesSeafood Dishes: Grilled prawns, fried squid. Fried Food: Vegetable tempura, mixed fried fish.Sweet Sparkling WinesDesserts: Fruit tarts, dry biscuits. Fruit: Strawberries, melon, peach.Why Choose Secondary Fermentation in Tank? The Charmat method is ideal for anyone looking for fresh, aromatic and hugely versatile sparkling wines. Perfect for aperitifs, toasts and light pairings, it expresses at its best the characteristics of the grape variety and the terroir.

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Ageing methods used for Nues, Rosato Brut

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.

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Time on the lees for Nues, Rosato Brut

Medium (7–18 months)