Alessandro Dettori

Tenuta Dettori, Romanga

Alessandro Dettori grew up drinking his grandfather’s wines, and they were as wines always have been before the time of conventional or natural winemaking. So, in 1996 when he started working full time with his father at the age of 21 he knew that he wanted to continue to make the wines as they always had been.

By that time, he already had 9 years of experience because he started to help out in the vinery already when he was 12. He had already been to oenology school in Verona twice and had to drop out both times because he didn’t think they talked about the real stuff. In 1998 his father let him take the full control, this was when Alessandro proclaimed that he wanted to sell their entire production in bottles (his father was selling a lot in bulk earlier) and this was when they started for real to sell all over Italy and to export.

Since 2003 He works his 30 hectares of land biodynamic. His biodynamic ’master’ Alex Podolinsky from Tenuta Valgiano came there and as he says – gave him no choice. Now he’s controlling and helping other to find a good way of working biodynamic in their different terroirs.

Soils are chalk and sand, and all the vineyards are surrounding their estate, that lays on an altitude of 250 meters of altitude, overlooking the ocean in the north part of Sardinia. The fresh winds from the ocean, the altitude and the soils helps the wines to maintain a very good freshness, even though they have a really warm climate with loads of sun.

All fermentation and ageing are on concrete and steel and often during a longer period. You need to be patient to be able to make stable, good wines with no added sulphur, especially here with the sugar level is high.

The wines are really deep and expressive. Massive red sweet fruit, but always with a good acidity, integrated fine tannin structure and a fresh mineral finish.

 

2016 Renosu Bianco
Soil: Chalk and sand with and altitude of 250 meter over sea level.
Grape: 90% Vermentino 10% Moscato
Appellation: Vino da tavola
Age of Vines: 20-80 years
Yields: 30 hl/ha

Vinification: Direct press before fermenting and aged in concrete tanks until bottled in September 2017.


2016 Dettori Bianco

Soil: Limestones and calcarenites with an altitude of 250 meters over seal level.
Grape: Vermentino
Appellation: IGT Romangia
Age of Vines: 30 years
Yields: 38 hl/ha

Vinification: Direct press before fermenting and aged in concrete tanks until bottled in September 2017.


2016 Renosu Rosso

Soil: Limestones and calcarenites with an altitude of 250 meters over seal level.
Grape: 50% Cannonau, 30% Monica, 20% Pascale
Appellation: Vino da Tavola
Age of Vines: 20-80 years
Yields: 30 hl/ha

Vinification: Destemmed with 12 days of skin maceration before pressed and aged in concrete until bottled in September 2017.


2015 Moscadeddu

Soil: Limestones and calcarenites with an altitude of 250 meters over seal level.
Grape: Moscato
Appellation: IGT Romangia
Age of Vines: 40 years
Yields: 20 hl/ha

Vinification: Destemmed with 10 days of skin maceration before pressed and aged in concrete for 18 months before bottled.


2015 Chimbanta

Soil: Limestones and calcarenites with an altitude of 250 meters over seal level.
Grape: Monica
Appellation: IGT Romangia
Age of Vines: 40 years
Yields: 35 hl/ha

Vinification: All grapes are destemmed then left in open vats for 14 days of maceration. Then pressed and aged in tanks for 2 years before bottled in September 2017.


2013 Tenores

Soil: Limestones and calcarenites with an altitude of 250 meters over seal level.
Grape: Cannonau
Appellation: IGT Romangia
Age of Vines: 60 years
Yields: 30 hl/ha

Vinification: All grapes are destemmed then left in open vats for 14 days of maceration. Then pressed and aged in tanks for 3 years before bottled.


2012 Tuderi

Soil: Limestones and calcarenites with an altitude of 250 meters over seal level.
Grape: Cannonau
Appellation: IGT Romangia
Age of Vines: 40 years
Yields: 45 hl/ha

Vinification: All grapes are destemmed then left in open vats for 14 days of maceration. Then pressed and aged in tanks for 3 years before bottled.


2012 Dettori

Soil: Limestones and calcarenites with an altitude of 250 meters over seal level.
Grape: Cannonau
Appellation: IGT Romangia
Age of Vines: 80 years
Yields: 20 hl/ha

Vinification: All grapes are destemmed then left in open vats for 14 days of maceration. Then pressed and aged in tanks for 3 years before bottled.