Cagnulari

Grape variety	Cagnulari
Synonyms	Some of the known synonyms of Cagnulari include 'Cagnolari Nero', 'Cagnovali', 'Cagnorali Nero', 'Cagnonale', 'Cagliunari' in Alghero, 'Cagnulari Sardo', 'Caldarello' and 'Caldareddu' in Gallura. There also exists a clone known as 'Cagnulari Bastardo' or simply 'Bastardo Nero', bearing similar traits and attitudes.
Grape colour	Red grape
History	The Cagnulari grape originates from Sardinia, whose origins remain uncertain. However, it is believed to have been introduced during the 17th-century Aragonese rule due to its similarity with the bovine. It also shares genetic traits with the Mourvedre, a grape variety cultivated in Southern France and known as Monastrell in Spain. The traditional cultivation of Cagnulari continues today on the calcareous-clayey hills south of Sassari, near Alghero's coastline. The wine produced from this grape was historically used to blend with other less intense and full-bodied red wines or sold loosely for local consumption.
Ampelographic features	The leaf of the Cagnulari is almost large, orbicular, typically three-lobed, and occasionally five-lobed. It has an open V-shaped peziolar sinus, medium depth, upper U-shaped open lateral sinuses, and shallow. The upper page is glabrous and green, with a lower page that is downy. The lobes are wavy and sloping, with a right or obtuse angle at the top. The cluster of the Cagnulari is medium-sized, semi-serrated, conical cylinder, sometimes winged, with a short, coarse, semi-woody peduncle. The grape is medium, round, or sub-round-shaped, with a thick skin that is quite consistent and black-purplish in color.
Characteristics of the wine	The wine produced from the Cagnulari grape is characterized by its brilliant ruby red color. It has intense aromas of berries, along with spicy notes and balsamic accents. On the palate, it is warm and well-structured, with soft tannins and a pleasant freshness that contributes to its overall harmony. The finish is savory and persistent. Depending on the winemaking process, the Cagnulari can be aged in steel for a more fragrant and immediate consumption or matured in wood for a more refined flavor suited for aging.