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VikeVike

Mamoiada, Sardinia The VikeVike winery was born from the will and passion of Simone Sedilesu, a young oenologist born in Mamoiada from a family that has been making wine for generations. He grew up among the rows of vines with his brothers and cousins, working alongside his grandfather from an early age, he then learnt the art of making wine from his father. A production philosophy production philosophy: wine is made first and foremost in the vineyard, with great attention to this; in the cellar it is only necessary to guide it and 'not to spoil it'. After graduating in oenology, Simone made experience abroad and thus matured the decision to create his own winery: VikeVike... We are located in the centre of Sardinia in the heart of Barbagia, in the high hills, the vineyards are located at an average altitude of 736 mt. S.l.m.. The territory of Mamoiada is highly suited for viticulture and has an ancient winegrowing tradition: the vineyards are at an average altitude of 736 m. a.s.l. (subject to strong thermal excursions between day and night), its its soils are granitic in nature with a loose structure and slightly acidic. In the territory of Mamoiada there are approximately 300 hectares of vineyards. The most cultivated grape variety is Cannonau (95%). Thanks to new plantings, today, the Granazza, an indigenous white grape variety, is also being developed. All VikeVike wines are obtained through spontaneous fermentation of grape must without any additions, only a small amount of sulphites. The vineyards from VIKEVIKE Cannonau are 15 years old and those of Granazza over 60 years old with very low yields. 60 years with very low yields. After careful selection of the grapes in the vineyard, the grapes are pressed and fermentation begins fermentation starts immediately and lasts about two weeks in small 1000-litre vats. Afterwards the wine is matured in steel tanks and bottled in the first days of August following the harvest. The Cannonau reserve matures in third-passage oak barrels.

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