Wines from Sardinia

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.

Inu – sardinian for "dog" – stands for steadfastness and character. This Riserva reveals the full potential of the indigenous Cannonau variety: clear, structured and with a typical Sardinian temperament. The grapes come exclusively from the best sites on volcanic alluvial soils in the Sinis-Tirso region, where Mediterranean warmth meets fresh breezes – a combination that creates delicate ripeness and aromatic precision. Careful hand-picking is followed by gentle maceration, then around 12 months of ageing in barriques and medium-sized oak barrels – followed by at least six months of ageing in the bottle. This gives the wine depth and tranquillity without losing its fruitiness.

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.

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. A modern Cannonau with a natural signature, deliberately unadorned in the best sense of the word – honest, typical of the region and pleasingly versatile.

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.

Where the first rays of sunlight wander over Gallura's granite hills and the ancient tomb of Coddu 'Ecchju has looked eastwards for thousands of years, the young vines for Capicheras Lianti grow. The name itself tells of this mystical connection – liànti means "Levant", the East, where light is born every day. Just as the Nuragic builders once orientated their sacred sites towards this heavenly gate, this wine also turns its face towards the rising sun. From the youngest vineyards of the estate, where five to ten-year-old Carignano and Syrah vines thrive on weathered granite soils, an authentic Sardinian red wine is produced in its most original form. The hand-picked grapes macerate for three weeks in stainless steel tanks before the wine then matures for around six months in steel and cement.

Here comes the Vermentino for demanding and everyday life at the same time. Is Argiolas is the melody of the Sardinian coast – a white protagonist, elegant and multi-layered. The grapes come from sandy, chalky hills around Selegas (single vineyard), where they develop mineral depth in the granite subsoil. After cool fermentation, the wine matures on the fine lees in stainless steel – a concept of clarity without compromise.

A wine that shows at first sip: Sardinia not only has sunshine, but also depth. Iselis is a tribute to the indigenous Monica grape variety from a carefully selected vineyard near Serdiana. The vines are rooted in calcareous clay soils, warm winds and Mediterranean sunshine. After controlled mash fermentation, the wine matures for around a year in barriques before being bottled, powerful and elegant at the same time.

This masterful Vernaccia matures for 4 years in small Caratello barrels, whose natural shrinkage is never topped up so that the yeast flora, which is very characteristic of this Vernaccia, forms on the surface and not only produces the characteristic flavours, but also gives it its name.

Straw yellow with green reflections and visibly fine perlage from 30 days of yeast ageing. Fine citrus notes with further nuances of yellow fruit such as pear or mild apple, slightly nutty in the background. A fresh, invigorating sparkling wine with the necessary depth and noticeable body that does honour to its famous producer. SUPERIORE.DE

Grandiose Cannonau with a clear will: Sincaru ("serious") has a beautiful dialectic in its name and the sunny elegance of the Gallura terraces in the glass. 100% Cannonau from sun-drenched vineyards near Arzachena, on calcareous-sandy granite soil, clear mineral depth. The sea breeze with its cool nights ensures lively freshness and varietal typicity. In the glass, Sincaru has a dark ruby red colour with a subtle garnet rim. The aroma is open and aromatic: blackcurrant, ripe sour cherry, Mediterranean herbal notes and a hint of bergamot, carried by a fine, salty minerality. On the palate, the wine is round and supple, with lively acidity and softly coated tannins. The finish is clear, persistent and savoury-mineral – typically Gallura, elegant and full-bodied. A masterful Cannonau with a charming, contemplative character that makes you want to discover it. SUPERIORE.DE

When the morning dew moistens the young Vermentino vines in Gallura, the inspiration for Lintóri – sardinian for "Rugiada del mattino". Since 2010, the traditional Capichera winery has been vinifying this deliberately freshest expression of its Vermentino portfolio from the youngest vineyards between Arzachena, Olbia and Palau. Where ancient granite formations meet sea breezes, the 100% Vermentino thrives on sandy, stony soils of volcanic origin. The hand-picked grapes from the late August harvest are matured in stainless steel to preserve their crystalline minerality.

Montessu is wild, sun-drenched and surprisingly polished. The result of a collaboration between big names in the Italian wine world, including legends such as Sebastiano Rosa and Giacomo Tachis, this red wine combines the best of Mediterranean vigour and French grape variety expertise. Carignano sets the tone, flanked by Syrah, Cabernet Sauvignon, Merlot and Cabernet Franc – all grown on the dry, mineral soils of the Sulcis, in the hot south-west of the island. The grapes are harvested by parcel, fermented separately and matured in small French barriques. The result is a dense but finely structured red wine with Sardinian character and international finesse.

Rocca Rubia is an archetypal Carignano del Sulcis – powerful, Mediterranean and at the same time of astonishing elegance. The grapes come from old, partly ungrafted vines in the sandy, coastal vineyards of the lower Sulcis region in south-west Sardinia. Fermentation took place at a controlled temperature in stainless steel tanks and the wine was matured for around 10 months in French oak barriques with a successful balance of wood character and fruit expression.

I Giganti Bianco combines Vernaccia and Vermentino, carefully composed and matured in stainless steel and for seven months in tonneaux on the fine lees. A technical decision that lends substance to the structure without masking the vibrant freshness. Brilliant straw yellow with a delicate golden shimmer – even the light has a differentiated and lively effect. A complex bouquet unfolds on the nose: white spices, camomile and macchia flavours emerge, resting on a base of freshness and elegance. The palate follows with a clear, delicate texture: taut fruit, salty minerality and a lively acidity – all kept in balance. The finish is lingering, finely flavoured and with finesse.

A Carignano that stays – in the glass, in the memory and in the terroir. Is Solinas is the creamy, smoky expression of one of the southernmost wines in Europe, precisely moulded from 100% Carignano del Sulcis. Smooth extraction, controlled fermentation and around one year of ageing in French barriques – this creates a dense texture without losing its freshness. Deep ruby colour with a violet sheen in the glass. The nose opens with intense, ripe aromas: blackcurrant, ripe plum and fine jam notes, accompanied by balsamic herbs, liquorice and a hint of aromatic spice. The wine remains warm and juicy on the palate, with velvety tannins and a harmonious flow. The fruit is dense, the acidity provides balance – and the mineral note carries the long, spicy finish into the memory. Is Solinas is powerful, but never loud. A Riserva with a strong character that carries time and the island within it – it has a large profile, an elegant demeanour and a sensual and clear expression. SUPERIORE.DE

Is Solinas is the pinnacle of Sardinian authenticity. A cuvee that carries the essence of the island: 90% Cannonau, supported by Carignano and Bovale Sardo, all grown on the limestone and clay-rich terraces of the Sulcis. The grapes ripen under the sun and salty breeze before being processed in a classic yet unobtrusive manner. Fermentation takes place in stainless steel tanks, malolactic fermentation in cement-lined vats, followed by around one year of ageing in French barriques – a balance of freshness, structure and lasting elegance.

"Fruit that bears richly" ... the meaning of the name. Sciala evokes images of golden grapes in the warm light of the Gallura autumn. Here, millennia-old memories and modern precision come together to create a Vermentino that is considered the style-defining work (not only) of Surrau. The 2024 vintage in Gallura was strong in character and balanced at the same time – characterised by plenty of warmth from the sun, yet plenty of cooling sea air and the exposed altitude ensured concentrated fruit and aromatic elegance. In combination with a late, selective harvest, this beautiful vintage marks a highly lively expression between strength and finesse.