Bacco - Carignano Isola dei Nuraghi IGT - Siddura
Bacco, the Carignano from Siddura, is born in the most renowned area of Sardinia for the cultivation of this historic dark berry variety, the Sulcis in the southwest of Sardinia, where it has been planted since ancient times. On calcareous-clay soils, situated about 250 meters above sea level, the vines produce a small yield of exceptional quality grapes.
The name of the wine is an ode to the Italian god "Bacchus," the god of agriculture, wine, and fertility.
Bacco is a wine with an intense color, featuring bold notes of ripe plums and sour cherries, dark chocolate, spices, and black pepper. Fine and unobtrusive tannins, followed by a long finish, allow space for its smooth and delicate texture, which enables the full appreciation of its beautiful bouquet.
After a short decanting of about 10-15 minutes, the wine unfolds aromas of plum jam, cherry, licorice, and coffee.
On the palate, Bacco is soft and full-bodied, with subtle pine notes and a light acidity.
- Grape variety: Carignano (100%)
- Denomination: Carignano - Isola dei Nuraghi IGT
- Production area: Southwest Sardinia
- Soil: Predominantly calcareous
- Altitude: Sea level
- Training system: Alberello
- Yield: 6.5 t / ha
- Vine density: 5000 vines/ha
- Alcohol content: 14 % vol
- Recommended serving temperature: 16/18 °C
Aging potential: 12 years
Vinification: Manual harvest in small crates. After the grape harvest, the grapes are brought to the cellar with cooling methods to maintain their integrity and aromas.
Fermentation takes place in stainless steel tanks with controlled temperature (22 - 24° C) and maceration on the skins for about 15/18 days. The wine completes its aging with several months in the bottle before being released to the market.
Bacco pairs best with Sardinian meat sauces, wild boar, lamb, braised beef, and well-aged cheese.
It also pairs wonderfully with very aged cheese (such as Pecorino Sardo), olives and walnuts, or as a companion to braised beef (a fantastic pairing).
Sardinia, an island with a rich history and diverse geography, produces a wide range of wines that reflect both its ancient traditions and modern innovations.
The island’s winemaking culture dates back over 3,000 years and has recently shifted from quantity to quality, leading to the renaissance of Sardinian wines across Italy and the world.
Sardinia’s wine production is a journey through varied landscapes, ancient winemaking traditions, and unique native grape varieties. The island is home to 17 DOC (Denominazione di Origine Controllata) and one DOCG, with notable regions such as Vermentino di Gallura, Cannonau, and Vernaccia di Oristano standing out as symbols of Sardinian oenology.
Vermentino di Gallura
Vermentino di Gallura is the island’s most famous white wine, particularly known for its almond flavors and DOCG status in the Gallura region in the north. Vermentino di Gallura stood out as the best-selling wine during the summer months, even surpassing iconic red wines like Barolo and Brunello in sales rankings.
Vermentino is the dominant white wine in the region, with around 80% of the vineyards dedicated to it. This wine is known for its freshness, floral notes, and mineral finish, making it a perfect pairing with seafood.
Cannonau di Sardegna
Cannonau, the island’s iconic red grape, is arguably the most emblematic of Sardinian wines. Traditionally associated with high alcohol content and strong flavors, it has evolved in recent years thanks to modern winemaking techniques that have enhanced its balance and elegance.
The best examples come from areas such as Oliena and Jerzu in the Barbagia region. Cannonau is often described as a wine with rich tannins and earthy, fruity flavors, with some versions aging into more complex, spicy profiles. The deep connection between the wine and the land is reflected in the pride of Sardinians in cultivating this variety.
Vernaccia di Oristano
Another remarkable wine is Vernaccia di Oristano, a historic dry white wine with a distinctive oxidative aging process, which gives it a unique complexity. It is primarily found in the central-western part of the island and provides insight into Sardinia’s winemaking history, with its nutty, savory flavors.
Bovale
The Bovale grape, mainly grown in the Mandrolisai and Campidano di Terralba regions, is used in small quantities for DOC wines. Bovale wines are characterized by a dry, slightly tannic finish and a deep, intense color.
Monica
The Monica grape is one of the oldest and most significant red varieties of Sardinia, dating back to Roman times. Monica wines are known for their light, fresh character with subtle red fruit aromas, making them drinkable yet flavorful. The variety thrives in several regions but reaches its peak in the Monica di Sardegna DOC, particularly in the provinces of Cagliari and Sulcis. These wines are often aromatic, with a smooth mouthfeel and a hint of earthy tones, offering a different experience compared to the more tannic and structured Cannonau.
Torbato
Torbato is a rare yet fascinating white grape that originates from Sardinia. It is primarily grown in the Alghero area in the northwest of the island. This grape is particularly valued for producing wines that are fresh, aromatic, and lively, with a pronounced minerality that reflects the coastal terroir in which it grows.
Torbato is used both for still and sparkling wines. When vinified as a still wine, it shows a pleasant bouquet of citrus fruits, green apple, and subtle herbal notes, accompanied by the typical freshness and crisp acidity. Additionally, Torbato is also used for the production of Spumante Torbato di Alghero, a DOC sparkling wine that showcases the grape’s potential for producing bubbly wines with a light, creamy texture.
Although Torbato still plays a niche role compared to more widely known Sardinian grapes like Vermentino or Cannonau, the grape is increasingly gaining recognition for its unique flavor profile.
Welcome file
Welcome file
The grapes used to produce Bacco come from Sulcis, a region of Sardinia known for Carignano, bottarga, and rice. As the eleventh most widely cultivated grape variety in the world, with over 80,000 ha of vineyards, primarily in Spain, France, and Italy, Carignano finds its best terroir in the sandy soils of Sulcis, in the southwestern part of Sardinia.
Sulcis lies on the same latitude as Murcia in southern Spain and Calabria in Italy. The breeze and salty winds from the Western Mediterranean cool the hot and sandy soils, producing a unique, full-bodied red Carignano that stands out for its body, complexity, and amazing bouquet.
Vintage 2021
- I Vini di Veronelli: 90 Points
- Vinous di Antonio Galloni: 90 Points
- Gilbert & Gaillard: Gold
- Vino da Bere: 96 Points
- Mundus Vini – Spring: Silver
- Citadelles Du Vin: Gold
- London Wine Competition: Gold
- Falstaff Sardinien Trophy: 94 Points
- Concorso Enologico Internazionale Città del Vino: Gold
- 5StarWines: 92 Points
- Decanter World Wine Awards: Silver
- Falstaff : 93 Points
Siddùra is a winery near the village of Luogosanto in Gallura, in the northern part of Sardinia. Founded in 2008, Siddùra was born from the passion to showcase the essence of Sardinian winemaking.
The region is characterized by unique conditions:
- pink granite soils
- mild Mediterranean climate
- altitudes of 200-300 meters, which play a central role in producing their expressive wines.
The winery offers an award-winning portfolio, including Vermentino di Gallura DOCG, red wines made from native grape varieties like Cannonau and Carignano, as well as traditional Moscato dessert wines.
Siddùra places great emphasis on quality and sustainability. Thanks to this commitment, the winery was awarded “Winery of the Year” at Vinitaly in 2021.
The current oenologist is Dino Dini, who works closely with the viticulture specialist Luca Vitaletti to create wines that reflect both the authenticity of Sardinian heritage and modern winemaking techniques. Together, they ensure that the wines of Siddùra stand for the highest quality and innovation.
Our love story with Siddùra is described here on our website in the “Meet the Producers” section: A highly recommended 5-minute read!
