TENUTE PERDA RUBIA
Tenute Perdarubia (Perdarubia Wine Estates) was founded in 1949 by Mario Mereu, who in that year inaugurated his own winery, the first to bottle in the province of Nuoro. Ever since then, everything was focused on Cannonau, from which Perda Rubia wine is created.
In just a few years, the winery contributed in spreading and making this grape variety known internationally. The founder’s work was continued by Renato Mereu, who planted their first own vineyards in 1971.
Since the early 1980s the company has been processing only its own grapes. In 2014, the winery passed to the third generation, and has embarked on a major renovation and revitalization.
OUR WINES
VERMENTINO DI SARDEGNA DOC
CLASSIFICATION
Vermentino of Sardinia DOC
FEATURES
Color: Straw yellow with tints of green
Smell: Intense, complex with aromas of white flowers
Taste: Fresh, dry, harmonious on the palate
Alcohol content: 12% vol.
VINEYARDS
We are located in Ogliastra, on the eastern coast of Sardinia. Our land extends over 20 hectares, our grapes are cultivated in the organic method, according to the traditional agronomic techniques. Our wines average 8 years, and the yield about 80 quintals/Ha
HARVEST
Harvested by hand with careful attention to the point of ripeness, the result is a particular control of the balance between the soils of granite origin and the hot-aridclimate, typical of the environment of the Perda Rubia estate
VINIFICATION
Fermentation takes place in steel vats, with very short maceration. The maturation is also in steel with subsequent refinement in the bottle.
CANNONAU DI SARDEGNA
CONTROLLED ORIGIN CLASSIFICATION
CLASSIFICATION
Cannonau of Sardinia DOC / Ungrafted cannonau 100%
FEATURES
Color: Red with hints of violet
Smell: Fruity and intense, with hints of red berries
Taste: Tannic and dry, with a doft balanced finish
Alcohol content: 14% vol.
Serving suggestions: Temperature 18°C.
VINEYARDS
We are located in Ogliastra, on the eastern coast of Sardinia. Our land extends over 20 hectares, our grapes are cultivated on ungrafted roots “piede franco” according to the traditional agronomic techniques. Our wines average 30 years, and the yield about 50 qtl/Ha.
HARVEST
Harvested by hand from the primitive vineyards of the Perda Rubia estates.
VINIFICATION
Fermentation takes place in steel vats, with very short maceration. The maturation is also in steel with subsequent refinement in the bottle.
CANNONAU DI SARDEGNA
DESIGNATION OF ORIGIN 100% RESERVE
CLASSIFICATION
Cannonau of Sardinia DOC / Ungrafted cannonau 100%
FEATURES
Color: Pale ruby red
Smell: Intense, with floral notes and spicy notes
Taste: Dry and round, with good persistence
Alcohol content: 14,5% vol.
Serving suggestions: Temperature 18°C; the use of a decanter is reccomended
for proper oxygenation
VINEYARDS
We are located in Ogliastra, on the eastern coast of Sardinia. Our land extends over 20 hectares, our grapes are cultivated on ungrafted roots “piede franco” according to the traditional agronomic techniques. Our wines average 30 years, and the yield about 50 qtl/Ha.
HARVEST
Harvested by hand from the primitive vineyards of the Perda Rubia estates.
VINIFICATION
Fermentation takes place in steel vats, with very short maceration. The maturation is also in steel with subsequent refinement in the bottle.
SARDEGNA SEMIDANO DOC
CLASSIFICATION
Semidano of Sardinia DOC
FEATURES
Color: Pale straw yellow with a bright, luminous hue
Smell: Delicate notes of white fruit and aromatic herbs
Taste: Savory, well-balanced with vibrant freshness and a moderate alcohol content
Alcohol content: 12% vol.
Serving suggestions: 8 – 10 °C
VINEYARDS
Located in Ogliastra on Sardinia’s eastern coast, the vineyards are cultivated using traditional agronomic practices and trained with a branched Guyot system. Vines have an average age of 5 years, with yields around 80 qtl/Ha.
HARVEST
Harvested by hand with careful selection at peak ripeness. The grapes are gently crushed within hours of picking to preserve freshness.
VINIFICATION
Fermentation takes place in temperature-controlled stainless-steel tanks. Maturation also occurs in steel, followed by refinement in the bottle. Only free-run juice is used, resulting in lower yields but superior quality.
WHITE BRUT CRAFTED FROM
TRADITIONAL LOCAL
WHITE GRAPE VARIETIES
CLASSIFICATION
Sparkling Brut
FEATURES
Color: Straw yellow with a fine, persistent perlage
Smell: Elegant notes of white flowers and subtle herbal nuances
Taste: Fresh, savory with a creamy texture and a smooth, lingering finish
Alcohol content: 12% vol.
Serving suggestions: 6 – 8 °C
SPARKLING WINE MAKING METHOD
Charmat Method
HARVEST
Harvested by hand with careful selection at peak ripeness. The grapes are gently crushed within hours of picking to preserve freshness.
VINIFICATION
Gentle pressing followed by natural cold settling. Fermentation takes place at controlled temperatures, with a brief period on fine lees.
BRUT ROSÉ
ROSÉ BRUT CRAFTED
FROM TRADITIONAL LOCAL
RED GRAPE VARIETIES
CLASSIFICATION
Sparkling Brut
FEATURES
Color: Soft pink with a fine, persistent perlage
Smell: Delicate floral notes of pink blossoms with subtle hints of red berries
Taste: Fresh, lively with creamy texture and smooth, easy-drinking appeal
Alcohol content: 12% vol.
Serving suggestions: 6 – 8 °C
SPARKLING WINE MAKING METHOD
Charmat Method
HARVEST
Hand-harvested with careful selection at peak ripeness. The grapes are gently crushed within hours of picking to preserve freshness.
VINIFICATION
Gentle pressing followed by natural cold settling. Fermentation takes place at controlled temperatures, with a brief period on fine lees.
SIlence
It is what I feel around me, those rare times when this Island is spared from windstorms. It is also an austere note of the character of those who inhabit me and these wine estates. Tone of voice of people who want to pronounce only the essentials to protect, thus, my children: vineyards, olive trees and wheat fields.
Warmth
I face and challenge the sun almost every day. Everything here is hot and unfortunately sometimes burns mercilessly. In these parts the Island looks to the east and the heat catches it on its face every morning. The granite has a distinctive reddish color, a symbol of an ancient energy that pours into my fruit.
Origins
I witnessed what happened at the beginning: Perda Rubia, the first wine of these estates, but also the last. Yes, the last of the “Canonau.” Canonau with an “N,” from the Greek “Kanonìzo,” “reference value.” Because in ancient times, in the Mediterranean, quality wine was also this: a currency. In the most authentic Ogliastra, even today, I witness vineyards grown on free-foot with constant reproduction of the original clones from the early 1900s.
Respect
Moved by a knowledge born in Cardedu, Ogliastra, the rough land of Sardinia, women and men have chosen to guard my natural integrity, without using chemicals or fertilization and without artificial irrigation. They have defended, together with me, the biological balance of these places and have never threatened me.
Time
Be patient and wait for nature to take its course, for the fruit to germinate, for the wine to mature, without forcing it. I know this virtue and also these wine estates, which do not age the wine, but make it vigorous, thanks to the contact with oak wood resistant to time like nothing else.
Velmer Società Agricola S.r.l.
P.Iva / Codice Fiscale 01403740911
info@tenuteperdarubia.com
+39 3884250995