GAL Barbagia Mandrolisai Gennargentu

Amenti Apicoltura’s Chestnut Honey is produced during the summer in the inland areas of Sardinia, in Tonara, at an altitude of about 1000 meters. Collected in the island’s forests, in cool and lush areas, this honey has a strong and decisive character and is highly appreciated for its robust, slightly bitter, and persistent flavor, ideal for those who enjoy intense, less sweet tastes. Chestnut honey ranges in color from light to deep golden, with amber tones. Its taste is intense and firm, less sweet than other honeys, with a slightly bitter aftertaste and woody, balsamic notes. The aroma is floral, with elegant aromatic and fruity hints. It pairs perfectly with cheeses such as Taleggio, Gorgonzola, and other blue cheeses, as well as main courses like game, roasts, braised dishes, beef or lamb fillets. It is also excellent with nuts, rustic cakes, structured red wines, and smooth spirits.

Amenti Apicoltura’s Strawberry Tree Honey is produced in Austis at an altitude of about 750-800 meters, where bees gather nectar from strawberry tree flowers, typical of the mountainous and forested areas of Sardinia. It is a rare and precious honey, known for its unique and distinctive character, highly valued also for its beneficial properties. In liquid form, the honey has a dark amber color, enriched with reddish or greenish reflections that darken over time. When crystallized, it takes on a light hazelnut tone with a compact, velvety texture. The taste is intense, complex, and bitter, with herbal and balsamic nuances, while the aroma is strong and penetrating, with notes reminiscent of roasted coffee, licorice, and bitter herbs. It pairs particularly well with aged cheeses such as Pecorino, fresh or semi-aged goat cheeses. Excellent with simple desserts like fruit tarts, dry biscuits, and rustic cakes. Perfect with roasted turkey and chicken, as well as delicate meats.

FRADILES MANDROLISAI DOC CL. 75 - FRADILES SOCIETA' AGRICOLA

GIACU Mandrolisai DOC comes from the hilly vineyards of Mandrolisai around Sorgono (NU), on granite and sandy soils at about 500 m above sea level. The vines, trained with the spurred cordon method, produce hand-selected native grapes: Bovale Sardo, Cannonau, and Monica, blended in precise proportions to highlight the DOC’s identity. Harvested traditionally by hand, the wine is vinified in steel with a 3-day pre-fermentation maceration followed by a 15-day fermentation, preserving the fruity notes and freshness of the grapes. The wine is aged in steel before bottling and refined in the bottle for 3–4 months.

GIACU Bianco comes from the hilly vineyards of Mandrolisai around Sorgono (NU), on granite and sandy soils at about 500 m above sea level. The old vines, trained using guyot and bush vine methods, produce hand-selected native white grapes to create an elegant cuvée representing the territory. Vinified in steel with controlled-temperature fermentation, malolactic fermentation is inhibited to preserve freshness and minerality. The wine undergoes bâtonnage, then filtered and bottled, with 1–2 months of bottle aging.