Real wine: raw, untamed and very Sardinian.
Renosu Rosso from Tenute Dettori is a natural wine made from the native grapes Cannonau and Monica, fermented spontaneously and bottled unfiltered. It is bursting with life: sour cherry, herbs and a lively rusticity that wants food on the table.
Tastes like: Sour cherry and red plum, with rosemary, dried herbs and an iron note.
Feels like: Medium-bodied and dry, with a bit of grip, bright freshness and no oak.
Great with: Grilled sausages, lamb skewers, wild mushroom pasta, Manchego.
Singapore and Asian favourites: Lamb satay, yakitori, claypot rice.
The geeky bit: Cannonau and Monica from dry-farmed, biodynamic vineyards on granite and sand near Sennori, Sardinia. No fining, no filtration and no sulphur.
Why we like it: Pulsing with Sardinian spirit.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first.
Alcohol: 12%
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