Mandrolisai

The Protected Designation of Origin (PDO) "Mandrolisai" includes red and rosé wines.

Grapes

"Mandrolisai" wines are produced with grapes from vineyards with a specific composition. In particular, the presence of at least 35% of the Sardinian Bovale grape variety is required, together with one of Cannonau (between 20% and 35%) and one of Monica (always between 20% and 35%). In addition, up to the missing part, and in any case up to a maximum of 10%, may also be used other varieties, suitable for cultivation in Sardegna.

Physicochemical and Organoleptic properties

"Mandrolisai Rosso" (minimum total alcoholic strength by volume 11.5% vol.) is a ruby red wine that tends to turn to orange red when aged. The smell that emanates is vinous and pleasant, enhanced by a characteristic scent. The taste is parched and savory, with a bitter aftertaste. In the "Superiore" variant the same organoleptic characteristics remain, with the only difference being the alcohol content, which rises to 12.5% vol. "Mandrolisai rosé" (11.5% vol.), on the other hand, has a tonality that tends towards cherry, combined with a vinous and pleasant aroma, with a characteristic perfume, and a parched, velvety, harmonious and savoury flavour, always enriched by a pleasantly bitter aftertaste.

Grape production area

The wines of the Mandrolisai denomination are produced in the homonymous geographical area, located in the western part of Sardegna. A territory characterized by a hilly profile, with large plots of Mediterranean scrub alternating with woods and pastures.

Specificity and historical notes

The basic grape variety of "Mandrolisai" wines is the Bovale sardo, locally known as Muristellu. The name derives from Morastel, a Spanish grape that was imported into Sardegna during the Aragonese domination.


Source: MIPAAF - Ministry of agricultural, food and forestry policies