This is how the Sedilesu winery describes its production philosophy:

“Making wine, being good at it, for us is respecting, first of all, the quality of the grapes, the only indispensable component for making a good wine.
Claiming to make a good wine is generic because you can make many different good wines from the same grapes, but for us the watershed is tradition, which means: wanting to produce a wine that corresponds in typology and typicality to what we have "embodied" since we were young, which we recognize as "our wine". Even in the new things we have done, for example the use of barriques for the two wines Carnevale and Perda Pintà, we try to save the soul of the wine that must always be evident and linked to our territory.

Our winery is located inside the town of Mamoiada and is built from scratch according to our design, adapted down to the smallest details to our production philosophy. The construction materials are certified as organic construction: cellular concrete, stone, wood. It is equipped with a photovoltaic system calculated to produce all the energy necessary for our activity while respecting the environment. Even the aesthetics, with a stone sail that recalls the ancient nuraghi and dominates the street front, is linked to our territory. The processing is done on two levels: the vinification and bottling on the ground floor; in the basement the barrel room and the bottle aging.

Red grapes
The processing cycle begins with the arrival of the grapes in small crates that are immediately sent to the crushing-destemming on a conveyor belt where the selection of whole bunches is made and, if not completely healthy or ripe, they are discarded. The crushing-destemming is done with a machine that has a Teflon cylinder to be as delicate as possible and not break the stalk. The pulp-must is sent with a single screw pump to the 75 HL wooden or 125 HL steel winemakers depending on the quality of the grapes - the best ones are in wood because they can withstand its tannins and benefit from its action.
At this stage we add a little metabisulphite (7 g/ql) to only partially guide the fermentation that starts spontaneously after a few days. We do not heat the mass nor do we use selected yeasts, not even home-made grafts. The pumping over and punching down are measured in intensity and number depending on the fermentative development with the aim of oxygenating and illuminating the must well. To extract everything from the skins, the maceration of the best grapes can last up to 45 days after the harvest. During fermentation we have control that prevents temperatures from rising above 34 degrees, for the rest we let them have a fairly natural course based on external temperatures and vintages. At racking the marc is pressed with a pneumatic press. The must goes by gravity from the steel winemakers, into cement tanks in the basement for an intermediate period before going into the barrel. The best musts return to wooden fermenters that can be used as barrels, or directly into the barrel in the cellar. After a few days the musts are racked and decanted. The barrels are made of oak of various sizes from 5 to 40 hectolitres. Barriques are a smaller part. Our wines do malolactic fermentation naturally when they can, in the sense that, inhibited by the notable alcohol content, it sometimes struggles but never causes problems. Our only care is that the wines do it before going into the bottle. Racking is done when necessary, avoiding the wine going into excessive reduction, but it is very rare.
Before bottling we do not filter, we add a little metabisulphite to have on the finished wine in the bottle, after a month, 50 milligrams of total sulfur dioxide which is further reduced - a very low quantity tolerated by everyone. Our Cannonau Riserva, after two years in large barrels, we let it refine in the bottle for a year in an underground tunnel away from light, temperature changes and noise. At this point, if it is ready, it is sent to the market three years after the harvest.

White grapes
Traditionally our white grapes, coming from a single vine locally called "Granazza", were blended with Cannonau, a method that according to the current DOC is no longer permitted. For this reason we decided to vinify the Granazza in purity and the results surprised us enormously. We always harvest these grapes after the reds, when they are overripe.
On these grapes, since there is no tradition, we are trying various winemaking solutions, in short with and without skins. We obtain very interesting wines but, equally interesting. Generally these wines do not undergo malolactic fermentation because it is prevented by the alcohol. The two wines that we bottle, the Perda Pintà and the Perda Pintà Sulle Bucce, mature in barriques but for different times; one year for the first and two years for the second. The first, which retains a light sugar residue, is filtered while the second does not need it because it is dry and stable after two years in barriques.”

Manager Francesco, 46 ​​years old, agricultural expert and oenologist. External consultancy Ercole Iannone oenologist .

This is how the Sedilesu winery describes its production philosophy:

“Making wine, being good at it, for us is respecting, first of all, the quality of the grapes, the only indispensable component for making a good wine.
Claiming to make a good wine is generic because you can make many different good wines from the same grapes, but for us the watershed is tradition, which means: wanting to produce a wine that corresponds in typology and typicality to what we have "embodied" since we were young, which we recognize as "our wine". Even in the new things we have done, for example the use of barriques for the two wines Carnevale and Perda Pintà, we try to save the soul of the wine that must always be evident and linked to our territory.

Our winery is located inside the town of Mamoiada and is built from scratch according to our design, adapted down to the smallest details to our production philosophy. The construction materials are certified as organic construction: cellular concrete, stone, wood. It is equipped with a photovoltaic system calculated to produce all the energy necessary for our activity while respecting the environment. Even the aesthetics, with a stone sail that recalls the ancient nuraghi and dominates the street front, is linked to our territory. The processing is done on two levels: the vinification and bottling on the ground floor; in the basement the barrel room and the bottle aging.

Red grapes
The processing cycle begins with the arrival of the grapes in small crates that are immediately sent to the crushing-destemming on a conveyor belt where the selection of whole bunches is made and, if not completely healthy or ripe, they are discarded. The crushing-destemming is done with a machine that has a Teflon cylinder to be as delicate as possible and not break the stalk. The pulp-must is sent with a single screw pump to the 75 HL wooden or 125 HL steel winemakers depending on the quality of the grapes - the best ones are in wood because they can withstand its tannins and benefit from its action.
At this stage we add a little metabisulphite (7 g/ql) to only partially guide the fermentation that starts spontaneously after a few days. We do not heat the mass nor do we use selected yeasts, not even home-made grafts. The pumping over and punching down are measured in intensity and number depending on the fermentative development with the aim of oxygenating and illuminating the must well. To extract everything from the skins, the maceration of the best grapes can last up to 45 days after the harvest. During fermentation we have control that prevents temperatures from rising above 34 degrees, for the rest we let them have a fairly natural course based on external temperatures and vintages. At racking the marc is pressed with a pneumatic press. The must goes by gravity from the steel winemakers, into cement tanks in the basement for an intermediate period before going into the barrel. The best musts return to wooden fermenters that can be used as barrels, or directly into the barrel in the cellar. After a few days the musts are racked and decanted. The barrels are made of oak of various sizes from 5 to 40 hectolitres. Barriques are a smaller part. Our wines do malolactic fermentation naturally when they can, in the sense that, inhibited by the notable alcohol content, it sometimes struggles but never causes problems. Our only care is that the wines do it before going into the bottle. Racking is done when necessary, avoiding the wine going into excessive reduction, but it is very rare.
Before bottling we do not filter, we add a little metabisulphite to have on the finished wine in the bottle, after a month, 50 milligrams of total sulfur dioxide which is further reduced - a very low quantity tolerated by everyone. Our Cannonau Riserva, after two years in large barrels, we let it refine in the bottle for a year in an underground tunnel away from light, temperature changes and noise. At this point, if it is ready, it is sent to the market three years after the harvest.

White grapes
Traditionally our white grapes, coming from a single vine locally called "Granazza", were blended with Cannonau, a method that according to the current DOC is no longer permitted. For this reason we decided to vinify the Granazza in purity and the results surprised us enormously. We always harvest these grapes after the reds, when they are overripe.
On these grapes, since there is no tradition, we are trying various winemaking solutions, in short with and without skins. We obtain very interesting wines but, equally interesting. Generally these wines do not undergo malolactic fermentation because it is prevented by the alcohol. The two wines that we bottle, the Perda Pintà and the Perda Pintà Sulle Bucce, mature in barriques but for different times; one year for the first and two years for the second. The first, which retains a light sugar residue, is filtered while the second does not need it because it is dry and stable after two years in barriques.”

Manager Francesco, 46 ​​years old, agricultural expert and oenologist. External consultancy Ercole Iannone oenologist .