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Vinera, Antonio Mele
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Grape
100% Cannonau
Drinking Window
Drink now or by 2030
Region
Mamoiada, Sardegna
Pairings
Roast suckling pig (porceddu), Lamb stew or grilled lamb chops, Aged pecorino sardo, For a simpler table: malloreddus alla campidanese (Sardinian gnocchetti with sausage and tomato sauce) is a wonderful everyday pairing.
Paring Recipe
Winemaker Notes
Produced in Mamoiada, Sardinia, from old bush-trained Cannonau vines rooted in decomposed granite soils at around 650 meters above sea level. Farmed organically, with all work carried out by hand and no use of chemical treatments.
Grapes are harvested manually, fermented spontaneously with indigenous yeasts, and undergo a long maceration on the skins. Aging takes place in large neutral oak barrels to preserve purity and transparency of fruit, followed by additional refinement in bottle.
Unfiltered, with minimal sulfur at bottling, Vinera expresses the rugged elegance of Barbagia—powerful yet graceful, with red fruit, wild herbs, and a firm mineral backbone.
Story
In Mamoiada, where vineyards climb the granite slopes of Sardinia’s Barbagia, Antonio Mele tends his small parcels of Cannonau with quiet dedication. His vines, many trained as old alberelli, stand at around 650 meters above sea level, where hot days and cool nights shape wines of depth and balance.
Farming is entirely by hand and without chemicals, rooted in the rhythms of tradition and the ruggedness of the land. His Vinera is a pure expression of this philosophy: Cannonau fermented spontaneously, aged with patience in neutral wood, and bottled without compromise.
It carries the soul of Mamoiada—intense fruit, wild herbs, a stony backbone—and yet remains graceful and transparent. What we love about Antonio Mele is his ability to craft wines that feel timeless: bottles that hold both the strength of granite and the tenderness of a family’s devotion, made to be shared around the table.
