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WHY: Traditional Sardinian producer with large cavernous cement tanks under house; old vine Cannonau (avg. 50 yr. old). Decomposed granitic soils gives wines acidic zing. Practicing organic.
WHO: Sergio Loi.
WHERE: 42 hectares around Cardedu, and 20 around San Vito for Vermentino.
WHAT GRAPES: Cannonau, Vermentino, Monica, Nasco, Muristellu.
TASTE: Decomposed granite soils give a freshness to the wines. Native grapes like they should be: Sergio is obsessive with bottling only the 100% of variety on label. Sadly, lots of Vermentino have Sauvignon Blanc: lots of Cannonau, Merlot and Cabernet Sauvignon.
FUN FACT: One of our colleagues life goals was to eat the Sardinian cheese Casu Marzu, you know the rare Pecorino cheese with live maggots that makes a creamy – yet illegal – goodness. We made this happen at the Cardedu winery in 2012 with *many* a glass of Vermentino.
Cardedu’s vineyards [car-DAY-do] are on the island of Sardegna; a land of turquoise shimmer and ragged-dry cliffs. Here on the southeast coast of Sardegna the Loi family grows and makes wines from the native varieties Vermentino, Cannonau, and Monica. Cardedu is one of the island’s better-known traditional producers, so they don’t think of itself as a natural wine hipster producers – they have just always made wine like they have naturally. All wines are fermented with native yeasts, and there’s dry farming without use of herbicides or pesticides.