The Cannonau grape is the most widely planted black grape variety in Sardinia, the quintessential indigenous Sardinian grape. It was believed that Cannonau arrived in Sardinia from Spain during the Aragonese rule around 1400. However, in 2002, Cannonau seeds were found at the Duos Nuraghes archaeological site in Borore, debunking the Spanish descent hypothesis. Today, the most accredited hypothesis is that Cannonau comes from the East and was brought to the island by the Phoenicians, who were not only colonizers but also promoters of viniculture in the Mediterranean. Cannonau shows morphological affinities with several indigenous varieties from other regions, including Tocai Rosso di Barbarano, Vernaccia Nera di Serrapetrona, and the French Grenache, Spanish Garnacha, or Alicante.

Ampelographically, the characteristics of Cannonau include reniform or orbicular leaves of a very bright green color with regular serrated edges, medium-sized cylindrical-conical clusters, and medium to small berries of black-violet color, rich in bloom. The ripening period for Cannonau is mid-to-late (late September). Agronomically, Cannonau has good vigor, not very high production, and good adaptability, which explains its spread across various areas with different climates and soils. Cannonau is cultivated throughout Sardinia, except in unsuitable soils. The most important denomination for Cannonau is Cannonau di Sardegna DOC, where wines must be made from pure Cannonau grapes. Up to 10% of other recommended or authorized black grape varieties in the Sardinian region can also be used in the wine production. Cannonau wine can be produced in still, fortified, or passito styles. It has a more or less intense ruby red color, tending to orange with aging. On the nose, it is pleasant, while on the palate, its flavor is dry, savory, and characteristic. The still version must have a minimum alcohol content of 12.5%. The sugar content of Cannonau musts is quite high, while the fixed acidity is modest. The characteristic aroma of the wine is particularly pronounced for grapes grown on heavy plains soils and sandy coastal areas, while it is more subtle and refined when the grapes come from granite soils or are harvested earlier than the standard technological ripening.