Our agricultural policy starts from the raw material: we have 3 small ancient Cannonau vineyards, 1 of which is over a hundred years old, and a new 12-year-old plant, grafted onto a flat foot, taking cuttings from ancient vineyards, to maintain the autochthonous. The plants are trained in sapling, with three-bud pruning in January; while, in the spring and summer period, green pruning and feathering are carried out and at most 2 copper and sulfur treatments targeted on the plant. There have been vintages in which we have not done any type of treatment, obtaining an excellent quality of the grapes. As far as the work on the ground is concerned, 2 plows are carried out: the first is winter (undermining), the other spring (tamping). Finally, the harvest, generally from mid-September until the first week of October, is done manually, with plastic crates in the early hours of the morning and immediate transport to the cellar (grape harvest intact). Once in the cellar, the grapes are pressed with a simple crusher, which does not separate the stalks, and fermentation takes place in truncated conical wooden vats. We never do long fermentations, generally 5 days, in which there is no addition of either selected yeasts or sulfur dioxide. The wine obtained is called Minneddu, a diminutive of my maternal grandfather (Giovanni Cadoni), a craftsman and master cooper, a great Cannonau lover and a fairly well-known character in Mamoiada. Minneddu today presents itself to the world as an artisanal wine, traditional and at the same time new, different and unique in its kind. Once drawn off, with a light manual pressing, the wine ages for about 9 months in chestnut barrels, and then goes on to bottling in June. The refinement is extended to 2 years for the reserve and is carried out in demijohns. They are structured wines, with an alcohol content ranging from 15 to 16 and a half degrees.