Pala I Fiori Cannonau di Sardegna DOC 2020

Pala I Fiori Cannonau di Sardegna DOC is a vibrant and expressive red wine from Sardinia, Italy. Made from 100% Cannonau (Grenache), it showcases aromas of ripe cherries, red berries, and Mediterranean herbs, with subtle notes of spice and earth. The palate is medium-bodied with soft tannins, bright acidity, and a smooth, lingering finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Smooth
Grape Varietal: Cannonau (Grenache)
Tastes Like: Comparable to a southern Rhône Grenache, with flavours of ripe red berries, wild herbs, and a hint of spice, finishing with soft tannins and a balanced structure.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Sardinia, Italy
Terroir: Rocky and sandy soils
Aging: 6-12 months in neutral oak
Serving Temperature: 16-18°C

Pala is a family-owned winery in Sardinia with a long history of crafting wines that express the island's unique terroir. Their I Fiori Cannonau captures the essence of Sardinian winemaking with its vibrant and authentic character.

Seafood: Grilled tuna or salmon steaks.
Poultry: Herb-roasted chicken or duck breast with orange glaze.
Vegetarian: Ratatouille or roasted red peppers.
Meat: Lamb kebabs, pork tenderloin, or beef stew.

Pecorino Sardo: Nutty and savoury, enhancing the wine's complexity.
Fontina: Mild and creamy, balancing the wine's freshness.
Ricotta Salata: Light and salty, complementing the wine's fruit profile.
Parmigiano Reggiano: Umami-rich and bold, pairing beautifully with the wine.

Lamb Kebabs with Mediterranean Herbs

Ingredients:

• 500g lamb, cubed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp rosemary, chopped
• Salt and pepper, to taste
• Wooden skewers, soaked

Instructions:

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, rosemary, salt, and pepper.
2. Add lamb cubes to the marinade and let sit for 30 minutes.
3. Thread lamb onto skewers and grill over medium heat for 3–4 minutes per side, or until cooked to your liking.
4. Serve with a side of roasted vegetables or flatbread.

Tip: Add a sprinkle of chopped parsley before serving for added freshness.