Minneddu

Minneddu was born in 2008 from my own hands.

I am an artisan, a mason, raised in the fields and vineyards of Mamoiada, my hometown. That year, with the help of my family and with a couple of hectares of land inherited from them, I planted my vineyard.

I chose not to use commercial rootstocks. Inspired by the history of a well-known Sardinian agricultural estate, I planted around 8,000 Cannonau cuttings directly in the soil—a variety that has always been grown in my village. I consider this an innovative approach, as it fully respects the territory and preserves tradition, culture and identity, especially in a time of standardisation.

All 8,000 vines are own-rooted, without the use of American rootstock. Within three years, the vineyard reached full production, with a grape quality comparable to that of old vineyards and, in my view, superior to grafted vines.

At the same time, I adapted part of my home into a small winery, compliant with regulations. Here I produce my wine: dynamic, traditional, and above all free from imposed rules.

I named it Minneddu, after my maternal grandfather—also an artisan, farmer and cooper. Today, Minneddu presents itself as an innovative wine: natural, traditional and artisanal.

To produce it, I do not filter and I do not use selected yeasts, only indigenous ones. I do not add preservatives, because I believe that natural wine should be enjoyed in its vintage—when it is ready, young and alive—rather than preserved artificially.