Cannonau is a red grape variety with roots in Sardinia, where it is one of the island's most widely planted grapes. Genetically it is identical or nearly identical to the Spanish Garnacha (Grenache), and there is still debate among researchers about whether the variety originally comes from Spain or Italy. The name probably derives from the Spanish 'Canoñazo' and first appears in Sardinian notarial documents from the 1500s as 'Canonat'. A widespread theory holds that the grape came to Sardinia with the Aragonese conquest of Alghero in 1354.
In Sardinia, Cannonau exists in several biotypes spread across areas such as Alghero, Barisardo, Quartu Santa Elena, Sennori and Cagliari, which show genetic variation despite similar SSR profiles. The variety is also grown elsewhere in Italy under different names: in Sicily and in Toscana it is called Alicante, in Umbria Gamay Perugino, and in Veneto Tocai Rosso. The latter is considered a biotype of Cannonau that has adapted to Veneto and can be recognised by, among other things, larger, more compact clusters and thicker grape skins. There is also a rare white-berried mutation, Cannonau Bianco, which is, however, genetically far removed from the red Cannonau.
In the glass, Cannonau typically gives dry wines with a pale to medium-deep red colour, high acidity and a noticeable tannin structure that lends good ageing potential. The grape is blended with, among others, Ancellotta and Marzemino. It is worth knowing that Sardinian plant material in the 1980s was hit by sloppy nursery practices, and it is estimated that up to 80 percent of the island's plantings may consist of qualitatively weak Tocai Rosso material from that period.
If you want to get to know Cannonau, it is a grape that unites Sardinian identity with a clear kinship to the Grenache family. For a good dinner in cosy company, it is a wine that requires neither expert knowledge nor many words to win you over.