Cantine di Dolianova was founded in 1949 on the union of 35 growers who joined forces to realize a common dream. Nowadays, the Cantine boasts over 300 associates; many of whom are the children and grandchildren of the founding members who carry on their fathers’ dreams with their commitment. Cantine di Dolianova was established to continue and promote the winemaking tradition.
In 2019 the wineries will celebrate their 70th anniversary. It is no coincidence that the history begins precisely in Dolianova, in the heart of Parteolla. In fact, recent discoveries have certified the presence of a winemaking culture in the territory, dating back to the Nuraghic period - an ancient tradition that renders the Winery’s history even more important.
70 years of history, 3,000 years of tradition.
In Sardinia, the name Dolianova has always been linked to the production of quality wines. The first evidence of wine-growing in the area dates back to over a thousand years ago, according to the Nuraghic artefacts (jugs, wine presses) found in the area.
The Cantine’s family album is full of images that show the Cooperative’s evolution and tell its winemaking story. Photos of the grape harvests, historic bottles and the first awards that they won. The faces of the past are superimposed with those of today, as the Cantine’s associates are often the children and grandchildren of the initial founders.
It has been easy to pass down the Cantine’s values from father to son over the last 70 years: love for the land, passion for the vines and commitment to always improve by aiming to produce superior quality wine. Today, like then, we work to give those who love our labels all the quality of the best Sardinian vines.
So many years of history have taught us that quality cannot be improvised. Cantine di Dolianova is ready to look to the future, with the strength and awareness that 70 years of history has brought us, along with the wisdom of an area that boasts 3,000 years of wine-making tradition.
The vineyards are mainly planted in Parteolla, in southeastern Sardinia - one of the sunniest parts of the island. The vineyards are located in the towns of Dolianova, Serdiana, Donori, Ussana and Soleminis. The most typical grape varieties of Sardinian traditions - Cannonau, Monica, Vermentino, Nuragus and Moscato - have found an ideal habitat here. The area is characterized by low hills and rolling terrain. Here, in the lower Campidano region, mild and moderately rainy winters alternate with hot, dry summers, with average minimum temperatures of approximately 12° C (rarely dropping below zero) and average maximum temperatures of 22° C (reaching maximums of 40° C at times).
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Benjamin Romeo La Cueva del Contador is made from 91% Tempranillo, 9% Garnacha.
Named after the centuries-old caves or “cuevas” carved out of the hillside below the castle of San Vicente in Sonsierra north of the Ebro, this wine is composed of 91 percent Tempranillo and 9 percent Garnacha. The fruit is sourced from eight different plots that yield about 1.2 kg per vine. Fermentation begins after a three-day cold maceration and the wine is aged for nineteen months in 100 percent new French oak and bottled without fining or filtration.
The palate offers flavors of blackberry coulis, Damson plums, Rosemary and well-integrated tannins; this wine is well balanced and youthful with a long powerful finish. Both red and black fruit are pronounced in the nose, but there are also mineral and herbal notes of gravel and lavender.
Review:
Appearance Intense garnet red dress of great luminosity and elegance. Aroma Slightly candied fruit tones, toasted from a good barrel, intense. Palate Powerful and marked on the palate, velvety, round, tasty and balanced.
Guia Repsol 95 Points
Youthful purple. A complex, oak-spiced bouquet displays ripe boysenberry and cherry, candied violet, cola and mocha scents lifted by a vibrant mineral flourish. Deeply concentrated yet lively as well, offering intense dark fruit preserve, cola and spicecake flavors that show excellent delineation and floral lift. Manages to be rich as well as lively and finishes very long and alluringly sweet, leaving allspice and vanilla notes behind.
-Vinous 93 Points
Cabrieres Le Petit Cabrieres is made from 90% Grenache and 10% Cinsault.
Le Petit Cabrieres Rouge is a Vin de Pays du Vaucluse as it is made from grapes grown right outside the Cotes du Rhone geographic designation.
Intense red color with purple highlights. Powerful nose of red fruits. Fruity on the palate with a beautiful freshness.
Pair with charcuterie, hamburgers and cheeses.