DOC · Sardegna

Mandrolisai

Mandrolisai DOC (Sardegna) at a glance: 3 recorded wine types, with the main requirements from the official production specification. Listed types include Rosato and Rosso. The technical sections cover grape yields, minimum ageing for the relevant wine types.

✓ Verified· September 2026

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Production rules at a glance

Quick overview of the key requirements. Values and conditions can vary by wine type: consult the detailed rules and official source.

RegionSardegnaProvinceNuoro, Oristano

Wine typesRosato, Rosso, Rosso Superiore

Grape varieties / compositionVaries by wine type: see the comparison below

Maximum grape yield12 t/haMaximum wine yield—

Minimum planting density—Minimum alcoholic strength11.5% vol

Ageing24 monthsMinimum ageing in wood12 months

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Wine type A · referenceWine type B · comparison

ParameterRosatoRossoΔ vs A

ColourRoséRed—

Grape varietiesBOVALE min 35%, CANNONAU 20–35%, MONICA 20–35%BOVALE min 35%, CANNONAU 20–35%, MONICA 20–35%—

Maximum grape yield12 t/ha12 t/ha0 t/ha (0%)

Maximum wine yield———

Minimum planting density———

Ageing———

Minimum ageing in wood———

Minimum alcoholic strength11.5% vol11.5% vol0% vol (0%)

Minimum total acidity4.5 g/l4.5 g/l0 g/l (0%)

Minimum sugar-free extract17 g/l18 g/l+1 g/l (+5.9%)

Release for consumption———

ARosatoBRosso

Colour

ARosé

BRed

Δ vs A—

Grape varieties

ABOVALE min 35%, CANNONAU 20–35%, MONICA 20–35%

BBOVALE min 35%, CANNONAU 20–35%, MONICA 20–35%

Δ vs A—

Maximum grape yield

A12 t/ha

B12 t/ha

Δ vs A0 t/ha (0%)

Maximum wine yield

A—

B—

Δ vs A—

Minimum planting density

A—

B—

Δ vs A—

Ageing

A—

B—

Δ vs A—

Minimum ageing in wood

A—

B—

Δ vs A—

Minimum alcoholic strength

A11.5% vol

B11.5% vol

Δ vs A0% vol (0%)

Minimum total acidity

A4.5 g/l

B4.5 g/l

Δ vs A0 g/l (0%)

Minimum sugar-free extract

A17 g/l

B18 g/l

Δ vs A+1 g/l (+5.9%)

Release for consumption

A—

B—

Δ vs A—

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Common questions

How long must Mandrolisai be aged?

For the Rosso Superiore wine type, the specification records at least 24 months of ageing. Other wine types may have different requirements; see the detailed rules below.

TECHNICAL DATA

Structured data by wine type

Product specification source · expandable detail

Data by wine type

Numeric values come from the shared structured database. Official names, geographical names and regulatory wording are kept in Italian where appropriate.

Rosato

Grape compositionBOVALE min 35%, CANNONAU 20–35%, MONICA 20–35%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type12 t/ha—11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking65%—Comuni della zona di produzione Art. 3

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosato tendente al cerasuolo11.5% vol4.5 g/l17 g/l

Rosso

Grape compositionBOVALE min 35%, CANNONAU 20–35%, MONICA 20–35%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type12 t/ha—11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%—Comuni della zona di produzione Art. 3

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino tendente al rosso arancione con l’invecchiamento11.5% vol4.5 g/l18 g/l

Rosso Superiore

Grape compositionBOVALE min 35%, CANNONAU 20–35%, MONICA 20–35%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type12 t/ha—11.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%—Comuni della zona di produzione Art. 3

Ageing

TypeTotalWoodBottle / lees

invecchiamento24 months12 months—

Minimum total 24 months: 12 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino tendente al rosso arancione con l’invecchiamento12.5% vol4.5 g/l18 g/l

Municipalities / permitted area

Zona di produzione MandrolisaiOfficial Italian wording

Articolo 3 Zona di produzione delle uve Le uve devono essere prodotte nell'ambito del territorio del Mandrolisai comprendente per intero il territorio amministrativo dei seguenti comuni: Ortueri, Atzara, Sorgono, Tonara, Desulo e Meana Sardo, in provincia di Nuoro; e del comune di Samugheo in provincia di Oristano. 2

Art. 3

Official source

Official product specification · Mandrolisai

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