Pala ‘Centosere’ Cannonau di Sardegna, Sardinia, Italy 2022

Pala Estate was founded in Sardinia in 1950 with the first harvest by Salvatore Pala.
In the 1980s and '90s, Mario Pala — Salvatore's son — began revitalizing the estate's vineyards, designating plots for specific indigenous varieties and transitioning the winery's focus from bulk production to quality-driven, organically farmed wines.
In 2024, the estate entered a new chapter under the ownership of Lia Tolaini-Banville, with the winemaking team of Severino Concu, Amalia Dessì, Alessandro Pedini, and Giandomenico Zedde continuing to uphold the estate's commitment to authentic, terroir-driven wines. The name Centosere — "one hundred evenings" — is a nod to Sardinia's distinction as one of the world's leading regions for longevity.

• WINEMAKER: Severino Concu, Amalia Dessì, Alessandro Pedini, Giandomenico Zedde
• FARMING: Certified Organic, Certified Sustainable, Vegan.
• VARIETY: 100% Cannonau (Grenache)
• TERROIR: Grapes sourced from the 'Acquasassa' vineyard in Serdiana and 'Is Crabilis' in Ussana, at 150–180 meters above sea level. Soils are calcareous. Vines average 45 years of age. The rolling limestone hills around Serdiana define the estate's home terroir, with calcareous-marl soils extending into the neighboring municipalities of Ussana and Senorbì.
• VINIFICATION: Grapes are destemmed and fermented whole in stainless steel tanks at a controlled temperature of 21°C for 40 days, with punch downs and pump overs as needed depending on the vintage. Both alcoholic and malolactic fermentation complete in tank.
• AGING: Refined in tank for an additional 3 months following fermentation.
• TASTING NOTES: The nose is cool and floral, with aromas of crushed rock, new leather, fresh clay, rose petals, and cherries. On the palate, cherry fruit leads with an emergent earthiness, while lively acidity provides lift.
• FOOD PAIRINGS: Charcuterie, roast poultry, lean red meats, medium-aged cheeses.
• SCORES: 91 pts. James Suckling