Sardinia

Nieddera – an almost forgotten grape variety that has only survived in Sardinia. Attilio Contini has been preserving this heritage for decades and, with his Rosato, impressively demonstrates how much charm this old variety harbours. The wine is produced in the Valle del Tirso not far from Oristano, where the warm climate and proximity to the sea provide a fragrant freshness. Brilliant salmon pink with copper-coloured reflections in the glass. The bouquet is lively and typically Mediterranean: ripe raspberry, pink grapefruit, rosehip and a hint of wild fennel. The palate is juicy, slightly herbal and delicately flavoured. The fine acidity provides freshness, the body remains round and balanced. An original rosato full of character – autochthonous, authentic and ideal for warm evenings by the sea or on the balcony. SUPERIORE.DE

Tonaghe carries the soul of Sardinia in its glass: a Cannonau that comes from three differently characterised regions – spoilt by the sun in the hills of Oliena, spiced by the sea breeze in the rugged Sinis and characterised by the hauntingterroir of the coastal region of Ogliastra. The grape variety releases a natural temperament. Fermentation and ageing take place in stainless steel and wood – a composition that harmonises freshness and structure. The colour in the glass is a medium ruby red with a bright core. The bouquet unfolds aromas of ripe plums, roasted notes and intense blackberry – warm and spicy. Juicy and round on the palate, supported by fine-grained tannins and lively acidity. The fruit is present, without volume, and the relaxed finish carries delicate black spices, minerality and a pleasantly salty freshness – a Cannonau that combines origin with drinking pleasure. SUPERIORE.DE

A rosé that tingles on the tongue like summer air, light, fragrant and full of vibrancy. Serra Lori is an unadulterated reflection of Sardinia: a cuvée made from four typical island grape varieties – cannonau, Monica, Carignano and Bovale Sardo. After just a few hours of maceration on the skins, it is a delicate pink colour, soft but not pale. It is matured purely in stainless steel, modern and clear. The vibrant coral pink colour in the glass is fascinating – a delicate splash of colour from Mediterranean cherry juice. The nose reveals strawberry, cherry and redcurrant, with floral hints and a subtle, spicy herbal note – light, animating, subtly complex. The palate is juicy with a crisp freshness, moderate acidity and delicate fruit structure; the texture is elegant, slightly salty and reminiscent of cool stone. The finish is clear and animating, remains fruity and round – a rosato with a Sardinian soul that immediately whets the appetite for the next glass. SUPERIORE.DE

A white wine that breathes the quiet identity of Sardinia – created from 100% Nuragus, the island's ancient indigenous grape variety. The grapes come from the oldest vineyards in the lower Sulcis, grown on sandy-clay soil, blown by the Mediterranean wind and characterised by warm, dry summers. Manual harvesting takes place late, often in autumn, in order to achieve maximum aromatic ripeness. The processing follows a clear line: gentle pressing, controlled fermentation in stainless steel tanks and several months of maturation in cement tanks on the fine lees.

A wine that communicates its authenticity with unaffected elegance: Antigua is a harmonious liaison of 85% Monica and 15% Carignano – grapes that ripen on limestone and clay-rich soils in the lowlands of Sulcis. The warm, dry climate gives them depth and aromatic substance, while the cool sea breeze adds finesse and freshness. After the harvest, a traditional maceration with pump-ups takes place and the wine then matures in cement tanks to preserve its originality.

Typical Sardinian white wine, unagitated, independent and precisely for this reason so charming: S'elegas is a fresh voice of the island, eloquent and yet light-footed. Made from 100% Nuragus, one of the oldest indigenous grape varieties, it shows how tradition can grow into a modern favourite. The grapes grow on limestone and marl soils in the south of Sardinia, at Tenuta Sa Tanca near Selegas. After cool fermentation in stainless steel, the wine is given time: several weeks on the fine lees refine the texture and harmony.

Perdera means "quarry" in Sardinian and is an elegant expression of the indigenous Monica grape variety, supported by small amounts of Carignano and Bovale Sardo. The grapes grow on calcareous and marly soils near Cagliari, where they develop early ripeness and precise fruit. Fermentation is controlled in stainless steel, but the real depth comes from the ageing: around six to eight months in neutral French barriques and around four months in cement tanks create an elegant balance between freshness and harmony.

Cannonau is part of Sardinia's DNA – and Sartiglia is Contini's accessible expression of this traditional grape variety. The grapes come from vineyards in the province of Oristano, near the west coast, where sea breezes and sandy soils create a warm but balanced microclimate. The wine is aged partly in stainless steel and partly for six months in used barriques – this allows the fruit to remain in the foreground, supported by subtle ripeness and depth.

A Vermentino with lightness and voice that epitomises the granite landscape of Gallura as well as the fresh sea breeze. The name Limizzani is reminiscent of ancient Mediterranean places of worship and lends the wine a mystical flavour – a northern Sardinian reminiscence that resonates in every sip. The grapes come from our own vineyards near Arzachena. Hills with sandy-granitic subsoil, close to the coast and aerated. The limestone-rich soils provide minerality, while the Atlantic wind adds freshness – the result is a refreshing base note with aromatic clarity. The style in the vineyard and cellar follows a purist path: Hand-picking, gentle pressing, static temperature fermentation in stainless steel and around six months on the fine lees, no wood notes, but maximum varietal purity.

A wine that tells of its origins and is also an invitation – naracu is an expression of Sardinian culture turned to stone, named after the mighty nuraghi that dominate the landscape. In the glass, Naracu is a medium-deep ruby colour with a delicate violet hue. The nose is precise and inviting: red berries and redcurrants, a hint of Mediterranean herbs and subtle mineral notes that give a sense of the Nordic wind. Clear and fresh on the palate – lean structure, juicy fruit and lively acidity. The finish is elegant, energetic and characterised by salty, mineral notes – a light pressure that lingers for a long time. Naracu is a Gallura-Cannonau that combines origin and vibrancy – it cools, refreshes but remains present. A purist red wine for modern palates: respectful, always harmonious and charmingly captivating. SUPERIORE.DE

Costamolino brings Sardinia's characterful clarity to the glass – a typical and very popular Vermentino that promises freshness and depth in equal measure. The grapes ripen on limestone and clay-rich hillsides around Selegas, where the sea breeze and sun create perfect ripening conditions. After gentle pressing and temperature-controlled fermentation in stainless steel, the wine rests for several weeks on the fine lees – for elegance without weight and finesse without edge.

Merì – symbolising the evening sky in the Sardinian dialect – is a Vermentino that unfolds pure, Mediterranean elegance in the glass. The grapes come from the calcareous hills around Selegas, which are blown by the wind from the Gulf of Palmas. After being harvested by hand, the grapes are cooled in the vineyard to preserve the typical varietal flavour. The wine is fermented and matured exclusively in stainless steel tanks, with precision, clarity and a focus on freshness. The nose seduces with aromas of white peach, citrus fruit and delicate floral spice, while a fine mineral undertone makes the ideal terroir tangible. Lively and juicy on the palate, with vibrant acidity, harmonious fruit and a delicately salty finish that stylishly prolongs the freshness. A white wine that tells the story of its origins with grace. SUPERIORE.DE

A Cannonau that harmonises origin and structure – that's how Costera feels in the glass. The grapes come from the old sand and limestone hills of the south-east facing vineyard of the same name, where the intense sun and cool sea breeze combine to ensure aromatic ripeness and multi-faceted minerality. After controlled fermentation, the wine matures for around five months in barriques and cement tanks. The colour in the glass is a deep ruby red with a fine garnet hue. The bouquet unfolds with intense but not overpowering aromas: ripe strawberry, black cherry, herbal spice, cedar wood and subtle spicy notes. In the mouth, Costera shows deep fruit, warm and yet without heaviness; juicy, clearly contoured, with elegant tannins and mineral freshness that brings clarity. The finish is harmoniously long, savoury, slightly salty and persistently seductive. SUPERIORE.DE

The name sounds familiar, but Araja opens a new chapter in Sardinian red wine culture: a fruity, focussed expression of Sulcis. The cuvée consists of 85% Carignano and 15% Sangiovese (!) and is produced on the red, sandy soils around the coastal area of Porto Pino. Here, the salty sea air characterises the grapes, while the chalky terraces provide structure. After careful fermentation, the wine matures in temperature-controlled stainless steel to preserve its expressiveness.

A Vermentino that could hardly be more Gallurese: On the granite-rich soils of the northern hills of Sardinia, moulded by wind, light and salty sea air, Elibaria matures into a white wine that makes its origins tangible in the glass. The wine is matured puristically in stainless steel tanks and for several months on the fine lees – without wood, without fining, but with maximum precision. Brilliant straw yellow in the glass. The bouquet is characterised by the minerality of the granite: In addition to yellow citrus fruit, ripe peach and apple, notes of sage, sea herbs and a cool stoniness unfold, as only Gallura with its high altitudes and winds can produce. The palate is dense yet light as a feather: taut acidity, a finely salted texture, a hint of almond skin, all carried by vibrant freshness and a tactile minerality that is almost reminiscent of wet rock. The finish is long, crystal clear and dry, with a fine echo of the coastal air. A true Sardinian speciality. SUPERIORE.DE

A Vermentino with a name that sounds like the sea – and that is precisely its promise: Cala Silente comes from selected vineyards blown by the mistral near the south-west coast of Sardinia. The grapes are harvested early in the morning and matured at a controlled temperature in stainless steel tanks to preserve freshness and aromatic clarity. Pale straw yellow in colour. The aroma is distinctive but subtle: white peach, lime and salty minerality, with a hint of Mediterranean herbs and wet stone. Lively and taut on the palate, with fresh acidity, a delicate melt and a long, cool finish – close to the coast and full of character. Cala Silente is an authentic representative of the Sardinian art of white wine: straightforward, aromatically precise and with a salty undertone that is inevitably reminiscent of the sea. If the glass sounds like a fresh breeze over the maquis, then it is probably Cala Silente ... SUPERIORE.DE

Karmis, an animating white wine based on Vernaccia, comes from the lower Tirso Valley in the area between Cabras and Baratili - where the climate is typically Mediterranean with mild winters, little rain and very hot, breezy summers. And so its colour is brilliant and deep yellow, the bouquet delicate but persistent with hints of fresh fruit. Soft, full and with good flavour correspondence on the palate. An excellent aperitif and accompaniment to light dishes. SUPERIORE.DE

This rosato awakens in the glass with a delicate salmon pink colour, interspersed with a warm coral shimmer. Made from Cannonau and Nieddera, it is grown in the vineyards of the Sinis peninsula and the Terre d'Ossidiana – territories, characterised by volcanic soils and salty coastal winds. The grapes macerate for just a few hours and undergo controlled fermentation at a low temperature. Maturation takes place partly in stainless steel and partly in barriques – a combination that keeps freshness and structure in impressive balance. The nose convinces with a floral mix of rose petals, raspberries and citrus notes, carried by fine herbal spice and a mineral undertone reminiscent of sea air. Citrusy, clear and salty fresh on the palate – the fruit remains present, without sweetness, the acidity is refined, and the finish is long, elegant and with a hint of pink grapefruit.

The name is a tongue-in-cheek reference to the Sardinian word for ladybird – and yet this wine is far more than just a charming gimmick. Mamaioa is an organically produced Cannonau in its purest form, spontaneously fermented, with short maturation in cement and stainless steel – undisguised, straightforward and characterised by the terroir of the Sinis region west of Oristano. Intense ruby red in the glass with a slight purple tinge. The nose opens with aromas of ripe red berries, sour cherry and rosehip, along with fine Mediterranean herbal notes, a hint of pepper and dried myrtle. On the palate, the wine is juicy, medium-bodied and easy to drink, with grippy but fine-grained tannins, lively fruit and a fresh, slightly salty note on the finish.

Branu means "spring" and is a fresh greeting from Gallura: the name alludes to new beginnings and lightness and it is the programme. 100% Vermentino, grown on the granite terraces around Arzachena, captures spring in a glass – primarily in flavour and style, but never too playful. The vineyards are located close to the coast, with granite substrates, sparse scrubland and a constant sea breeze – a terroir that combines minerality and freshness as it matures.

Sardinian sun meets Mediterranean breeze – samas feels like a glass of holiday under olive trees by the sea. The fruit is grown on sandy, chalky soils in the sunny south-west of Sardinia and was harvested in the cool morning hours to preserve freshness and flavour. The grape variety blend of 80% Vermentino and 20% Chardonnay is perfectly selected. After cool fermentation and around 40 days on the fine lees in the tank, the wine matures for a few months in stainless steel tanks – elegant, clear and yet complex. Sunny yellow in the glass, almost like a ray of light caught in the glass. The nose offers aromas of grapefruit and lime, exotic fruits such as pineapple, Mediterranean herbs – especially sage – and a delicate, fresh minerality. On the palate, it is velvety, yet clearly contoured and full of energy: juicy, slightly salty and with a vibrant freshness that immediately whets the appetite for the next sip. SUPERIORE.DE

In the hills of Parteòlla, where a salty inland lake shimmers between centuries-old olive trees and the Romanesque church of Santa Maria di Sibiola sends its silent prayers to heaven, lies the enchanting Tenuta Iselis. Here, the Argiolas family is realising a very special project: the rediscovery of Nasco, an almost forgotten indigenous grape variety that was once brought to Sardinia by Phoenician seafarers. The name Nasco is probably derived from the Latin "muscus" – musk – a tribute to the extraordinary fragrance of this rare grape. While Nasco is traditionally vinified into sweet wines, Argiolas has chosen the innovative method of dry vinification: the grapes are harvest a month earlier, resulting in a modern white wine of particular elegance.

A red wine with character – irresistible in its depth and yet with supple elegance. Noras comes from 90% Cannonau (Grenache) and 10% Carignano and is harvested from old vines rooted in sandy-granitic soils deep in the Sulcis terroir. After late manual harvesting, the must ferments at a controlled 22-24 °C for 12 days in stainless steel tanks, accompanied by regular pumping over to optimise extraction. Malolactic fermentation takes place early and spontaneously, followed by around six months of maturation in used French barriques. Before it is released for sale, Noras matures for a further six months in the bottle – a maturation and ageing process that gives it depth and elegance.