Page 187 - (DK Eyewitness) Travel Guide - Sardinia

WHERE T O EA T AND DRINK  185

Dessert Wines
Sardinia produces a number
of sweet dessert wines,
both white and red. Besides
mature white Vernaccia and
sweet red Cannonau, there is
Moscato di Sardegna, made
from Muscat grapes and bottled
at three years old. It is sweet
but has good acidity, and an
alcoholic content of 15°. Tempio Cantina Sociale della Vernaccia at Oristano
Pausania Muscat tends to be
lightly fizzy, while the Cagliari
version is strong and sweet.
The red Girò di Cagliari and Sparkling Malvasia
amber-coloured Nasco are also Vernaccia di Bosa
strong and sweet. Two dessert
wines made from semi-dried
grapes come from the Alghero
area: Torbato and the port-like
Anghelu Ruju, both produced Vernaccia grapes
with Cannonau grapes. The
Bosa and Cagliari Malvasia
wines are similar to Vernaccia. Malvasia grapes Moscato grapes

Recommended
Dessert Wines
• Centro Enologico Sardo,
Villacidro
Malvasia
• Centro Enologico Sardo,
Villacidro
Moscato Dolce (Muscat)
• Fratelli Serra, Zeddiani
Vernaccia
• Meloni Vini, Selargius
Malvasia di Cagliari
• Cantina Sociale Dolianova
Moscato di Cagliari
Harvesting black grapes from Cannonau vines
Digestivi
The best-known spirit made in
Sardinia is abbardiente (named
from the Spanish aguardiente),
a grappa or eau de vie. Among
the best are those made from
the strong-tasting Cannonau
and the more delicate Malvasia.
Grappa here is also called fil’e
ferru (iron wire), from the wire
used to mark hiding places for
illegally produced grappa. There
is a variety of flavourings used in
grappa, such as the combination
of wild fennel, juniper and
thistle. The most famous liqueur,
however, is Mirto, both red and
white, made with wild myrtle
leaves and berries. The Sardinians’
favourite is Zedda Piras. Cork-covered bottles with characteristic decorative motifs

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