Sergio Loi is a fourth-generation vignaiolo whose family grows traditional varieties in southeast Sardegna, in and around the village of Cardedu. Farming is uncertified organic, mostly in decomposed pink granite soils. The Canonau is fermented and aged for at least three years in giant concrete vats. (By the way, “Canonau” [one “n”] was a common spelling of Cannonau in the middle of the 20th century, when the Loi family created these classic labels.
