Montisci Launeddas
Construction
The construction of Launeddas is an art that requires considerable manual skill, honed through years of practice. Each step in the process is crucial to the success of the instrument:
1
Harvesting and Cutting Reeds
Reeds are harvested during the coldest months of the year, generally between January and February, after the full moon. During this period, the reeds reach the right quality for construction. Once harvested, the reeds are carefully cut, as the cut must be precise to ensure the future quality of the instrument.
2
Seasoning
The reeds are then left to season in a dry, dark environment for a minimum period of 12 months. This process is essential to stabilize the material and prepare it for construction. However, to ensure the best quality, it is advisable to extend the seasoning for up to two years. After this period, the reeds are carefully examined: those that have failed the seasoning and have rotted are discarded. Only high-quality reeds, few in comparison to the total, are suitable for making Launeddas.
3
Selection and Construction
When starting to build a new instrument, it is crucial to choose the right reeds based on the specific type of Launeddas you intend to make. For example, a fiorassiu in B-flat requires different reeds than a fiorassiu in G. It is also important to consider the distance between the nodes of the reeds, as this variable greatly affects the timbre and tone of the final instrument.
Only with meticulous cane selection and careful processing can a high-quality Launeddas be obtained, capable of producing the characteristic rich sound that distinguishes this ancient instrument.
