Make Me Italy chose Accudidda because of:

• The creation of a unique product in the world
• The sublime encounter between cultures, traditions and territories
• Craftsmanship, care, self-determination against the logic of the markets
• The philosophy of valorising a land and its products with no compromise

In Sennori, in the Santu Pedru valley, Fabio D’Uffizi and his wife Annalisa cultivate a vineyard planted in 1962 with Pascale grapes and, to a lesser extent, Taloppo, Italia, Moscato.

THE “SAPA”

With the must obtained from the harvest, they produce sapa which, in Sardinia, creamy like jam, is traditionally intended to be an ingredient in confectionery production. Fabio and Annalisa, however, “make it a dense, dark liquid capable of exploding in its drops to be sipped, to season an enormous variety of dishes; a love story for the earth, for the lands of origin and election, for the crossbreeding and the mezcla, for the vine and the must, for the humans who will taste this nectar and that it is not certain that everyone and always deserves to enjoy such goodness” (Antonio Canu).

Fabio and Annalisa harvest the grapes, grown in compliance with the rigorous rules of biodynamics applied in an integral way; then the destemming of the bunches takes place – but a third of the stalks will return to be immersed in the vat and pass through the press to give an important contribution of taste, structure and preservative substances – the pressing, the cooking of the must for two days in a special pot with thermostat, avoiding caramelization, so to obtain the optimal reduction of up to 25% of the initial volume. Finally, the bottling, without any addition of additives, correctives or sulphites, and the labeling of the few hundred bottles produced.

“The result is miraculous. The drop falls viscous and appears ink-colored but immediately opens to the light showing dark Colorado tobacco leaf-colored nuances. Notes of cooked plum and hints of the Orient return to the mouth where, after a sweet start, the taste immediately opens up infinitely with an invigorating acidity and a freshness that duels with caramelized sensations and echoes of cooking” (Antonio Canu).