Vigne Rada is comprised of two complementary vineyards: Monte Pedrosuand Cubalciada; each benefiting from full South-West sun exposure and presence of the Mediterranean sea less than 2 km away.
Monte Pedrosu offers over 17 hectares of stony soil; ideal for limiting yields in order to concentrate flavor.
The 4 hectares of Cubalciada, while smaller, offer an unusual dual composition. On one part, calcareous soil adds an aromatic finesse to the native Vermentino vines that call it home; on the other, chalky, clay-like soil gives rise to Cannonau grapes that flourish until they are hand-picked at full phenolic maturity.
The beloved Vermentino. The traditional Cannonau. The rare and rediscovered Cagnulari.
Sardinia is certainly the land of choice for this vine. Coming from the Iberian Peninsula, it arrived in Sardinia via Corsica in the late 1800s and then spread throughout the island, where it currently occupies an area of about 4,300 hectares. The Vermentino grown in Sardinia gives characteristics of quality and uniqueness.
Cannonau is the most cultivated black grape variety for centuries in the territories of Sardinia. Its cultivation is widespread throughout the island. Its origin has recently been certified as a grape variety, in fact some grape seeds have been found in Nuragic excavations dating back over 3800 years ago, this confirms that the Cannonau grape is one of the oldest in the entire Mediterranean basin. The results of analyzes carried out in Spanish laboratories have shown that Cannonau actually has indigenous origins "and not as it was believed" it was imported in 1400 from Spain.
An ancient grape species native to the isle of Sardinia and only recently rediscovered. In the Monte Pedrosu terroir it expressed a unique body and aromatic complexity. Cagnulari is a difficul grape variety that lends itself to ageing for a long time to give premium wines.
The cellar at Vigne Rada is under the care of expert French winemaker, Antoine Pouponneau.
Together Antoine and Vigne Rada founder, Luigi Bardino, are working to identify how today’s technological advances can be used to actualize the natural potential of each grape, without the use of chemical processes.
While seemingly contradictory, this utilization of the modern is founded in a reverence for the ancient and native grapes of Sardinia; particularly a conviction that careful viticulture and vinification, in an unparalleled terroir, can offer connoisseurs pure and distinctive wines that exalt the natural flavors of each variety.