The territory
The territory where the red Alghero DOC is produced, the one surrounding the town of the same name on the west coast of Sardinia, is a very small portion of the wine area, located precisely between Alghero and its administrative centre, Sassari, further east from the coast, inland. The wines of the area have only been known in recent times at a national level, but the cultivation of vines throughout the island dates back to the Phoenician era, when it had a higher value in the Mediterranean trade. Today, in fact, it has not yet been possible to reach the importance that viticulture and wine production had in ancient times thanks to the Romans, the first globalizers of history and above all wine lovers, to make it one of the main products of their empire.
Today, viticulture and winemaking are still practised at the craft level in the area and there are few companies that have managed to build more important realities, even if the premises are well intentioned to defend and enhance the indigenous grapes to produce native foods.
The territory that concerns the winemaking of Alghero is flat, and occupies geographically the Piana della Nurra. This toponymic aspect of the plain is quite unusual in the island, which only sees 20% of the territory with flat aspects.
The area from the agricultural point of view is very young because until the years 20s and 30s of the twentieth century, the area was occupied by marshes, reclaimed only in the Fascist era. Before the land reclamation, not only was agriculture not practised, but the area, due to the diseases that could be contracted in that unhealthy environment, was scarcely inhabited, with only 5 citizens per square kilometre.
The population lived all piled up in some high-density centrers outside the plain, albeit at a minimal distance. After the reclamation it was revealed to the winemakers, a geology characterized by shales, with dry soil due to the scarce water supply.
The grapes used
The grapes used for the production of the Alghero DOC in red are mainly the French ones imported decades ago, mixed with Italian and local grapes. The two Cabernet, Franc and Sauvignon, the Carmenère and then the Sangiovese add to the indigenous Cagnulari and Cannonau as part of the blended. The Cannonau, however, unlike other parts of the island, is not exploited in purity, as suffering from rachitis above 40° C, temperatures often reached by the Sardinian weather, and has problems even with thunderstorms. The Cannonau here has small berries, with large black peels but brings softness and body cuts, fruity and spicy fragrances especially if aged.
The appellation Alghero rosso DOC
The Alghero DOC is protected by the law concerning the denominations of origin controlled since 1995, and the procedural guidelines then approved by the region provides, for red wines, the generic types, Novello, Liquoroso and Spumante.
Naturally, the specification also identifies the production areas that are limited to the municipalities of Alghero, Olmedo, Ossi, Tissi, Usini, Uri, Ittiri and Sassari.
The ampelographic base with which Alghero must be produced requires the use of Cabernet Franc and Cabernet Sauvignon, of the Carmenère, of Sangiovese, Cagnulari and Cannonau, for at least 85%, but the winemakers have the right to add other grapes of the province.
The Cabernet then has the right to the single-vine mention on the label when the two Cabernet and the Carmenère are to form the assembly, while for the single-variety Sangiovese and Cagnulari the vines can only be in purity.
The Liquoroso mention is instead reserved for wines whose grapes are dried on plant or on racks, and once vinified reach at least 13% vol. In this case the wines must be aged for three years, calculated starting from 1st January following the harvesting of the grapes. For the mention of Riserva instead the period of ageing must reach five years.
The generic dry wine is ruby in color that fades to the garnet with age. The bouquet is vinous while the palate is full and slightly tannic.
Cabernet single-variety is a dry wine, still slightly tannic, while the ruby color becomes more dark, always tending to garnet with age. The aromas are still vinous and ethereal, for a table association with hard cheese and red meat.
Alghero Sangiovese has a beautiful ruby red color, with a deep nose and dry palate, well harmonized and useful at the table for many combinations, especially with meat in general, with semi-hard cheese but also with soups.
Alghero Cagnulari is always ruby and with vinous aromas. It always goes well with semi-hard cheese, soups and cured meats.
The Alghero Novello takes violets nuances in its intense ruby, remains vinous in the aromas but also expresses a fruity nose. The palate is cloaked in softness, fragrance and persistence. Here it is still accompanied with soups and cured meats, but also with egg dishes.
The Alghero Liquoroso instead has a garnet color that fades on the brick, very aromatic to the nose and of course with the sweet taste, excellent with cakes or in meditation.
The Frizzante has the colors of Novello, but tastes that vary from dry to sweet.
