Azienda Agricola Paddeu- Giampaolo Paddeu

Our agricultural policy starts from the raw material: we have 3 small ancient Canonau vineyards, one of which is over a hundred years old, and a new 12-year-old plant, grafted on ungrafted rootstock, taking cuttings from the ancient vineyards, to maintain the native variety.

The vines are trained as bush vines, pruned to three buds in January. During the spring and summer, green pruning and removal of shoots are performed, along with a maximum of two targeted copper and sulfur treatments. There have been years in which we haven't used any type of treatment, achieving excellent grape quality. As for soil work, two plowings are performed: the first in the winter (digging), the second in the spring (earthing). Finally, the harvest, generally from mid-September to the first week of October, is done manually, using plastic crates in the early hours of the morning and immediately transported to the winery (harvest with intact berries). Once in the winery, the grapes are pressed with a simple crusher, which does not separate the stems, and fermentation takes place in truncated cone-shaped wooden vats. We never perform lengthy fermentations, generally five days, during which neither selected yeasts nor sulfur dioxide are added. The resulting wine is called Minneddu, short for my maternal grandfather (Giovanni Cadoni), a craftsman and master cooper, a great Cannonau enthusiast, and a well-known figure in Mamoiada. Today, Minneddu presents itself to the world as an artisanal wine, traditional yet new, different, and unique. Once drawn off, with a light hand-pressing, the wine ages for approximately nine months in chestnut barrels, before being bottled in June. The Riserva version ages for two years and is bottled in demijohns.
This is a full-bodied wine (with an alcohol content ranging from 15 to 16.5 degrees), produced in Mamoiada from ungrafted Canonau grapes, without added sulphites.