Wines from Sardinia

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.

"Fruits that bear abundantly" … that is the meaning of the name. Sciala conjures up images of golden grapes in the warm light of the Gallura autumn. Here, millennia-old tradition and modern precision come together to create a Vermentino that is regarded as the defining wine (not only) of Surrau. The grapes come from the estate's finest plots: historic soils with a granite subsoil, perfect drainage, a constant breeze, and the grapes are rigorously selected to capture the full potential of all their components. After only a brief period of skin contact, gentle fermentation takes place in stainless steel, followed by around six months' ageing on the fine lees, resulting in a balanced and distinct style.

A white wine that immediately tells of south-west Sardinia as soon as it touches the palate. Villa di Chiesa originates from the sun-kissed slopes of the lower Sulcis near Porto Pino – calcareous, sandy soils and a sea breeze provide the aromatic essence of this characterful cuvée of Vermentino and Chardonnay. Even the name refers to history: "Villa di Chiesa" was once the medieval name for Iglesias, the town near which viticulture, mining and culture are closely intertwined – a subtle nod to the deep roots of this wine in the local context.

Vermentino is generally regarded as an everyday wine at a good level. Fresh, aromatic, made for summer. Vigne Surrau challenges this assumption with its "Life Edition". The same Vermentino, the same granite weathered soils of Arzachena in Gallura – but a radically different idea behind it: What happens if you give Vermentino time? Real time, that is. Hand-picking from mid-September, cooling immediately after destemming, short maceration at low temperatures, fermentation in stainless steel tanks at 16 to 18 °C with bâtonnage. Up to this point, the Life Edition corresponds to the famous Sciala. Then comes the difference: 12 months of ageing in equal parts in 225-litre Liters containers and Liters concrete vats – two neutral, low-oxygen vessels that mould the wine without overlaying it. Then at least 9 months in the bottle.

The name Shardana refers to a mysterious, seafaring people of the Bronze Age, described by historians as part of the legendary Sea Peoples. Many assume that the Shardana originated from Sardinia – or at least settled here – before they became famous in the Mediterranean as fearless warriors and skilful navigators. Their symbols – horned helmets, round shields, depictions of ships – can still be found today in nuraghi and ancient inscriptions. With the name Shardana, Cantina Santadi builds a bridge from the past to the present. The wine symbolises the island's ancient, proud identity: unshakeable, powerful, full of character. It is no coincidence that the Carignano – a grape variety with deep roots in the south of the island – takes centre stage here. Like the Shardana itself, this wine defies time and fashion, remains true to itself and tells a story of origin, resistance and pride.

The name Barriu – in Sardinian dialect a word for "load" or "burden" – refers to the traditional unit of measurement that was once used to measure the carrying capacity of a donkey. One barriu was equivalent to around 100 Liters of wine, a symbol of a rural world in which every load had weight – both physically and symbolically. Vigne Surrau uses this metaphor to give its most powerful red wine a name that combines origin, strength and identity. Barriu is Sardinia in traditional rhythm, born in Gallura, where sun, wind and granite create a dramatic stage for great red wines. The wine combines three grape variety characters: Cabernet Sauvignon, Cannonau and Carignano and each variety brings its own signature. The vines are rooted in granite soils in the hills near Arzachena, where cool nights and thermal winds ensure slow, balanced ripening.

There are grape varieties that wait in the shade for centuries until their time has come. The Bovale Sardo – called "Muristellu" in the Sardinian dialect – was one such forgotten variety, which was once brought to Sardinia by the Iberians around 1300 and for centuries only served as a blending partner to lend colour and strength to other wines. But sometimes it only takes the courage of a visionary to realise that a treasure lies dormant in a neglected grape. Today, Korem is one of Cantina Argiolas' most important wines and a true pride of Sardinian oenology – a liquid testament to the fact that greatness is often hidden where you least expect it. In the vineyards of Tenuta Sa Tanca, where the Sardinian sun beats down on chalky-clay soils between 250 and 300 metres above sea level, the ancient Bovale vines have found their true destiny. Here, where some vines are still trained using the traditional Alberello system – the Sardinian training system that allows the vines to grow like small trees –produces grapes of exceptional concentration. The Argiolas family even allows them to overripen slightly in order to maximise the aroma density and sugar content before hand-picking begins in the early hours of the morning, when the coolness of the night still preserves the precious aromas.

I Giganti Rosso Tharros is made almost exclusively from Nieddera, an indigenous, little-known grape variety from the Sinis region. The grapes ripen on soils rich in limestone and clay, influenced by sea breezes and intense sunshine. After careful hand-harvesting, the grapes undergo an intensive maceration for 8–10 days, followed by 12 months' ageing in barriques and tonneaux – a combination that lends the wine both depth and elegance. In the glass, it displays a deep ruby red colour with lively highlights. The nose is characterised by ripe plum, black cherry and a hint of balsamic herbs, complemented by liquorice and a floral spiciness. On the palate, it is full-bodied and supple: seductive fruit meets fine tannins and a clear structure. The texture is velvety, the freshness palpable, and the finish long, mineral and spicy – with an almost cool aftertaste. SUPERIORE.DE

A bold "statement wine" from the south-west coast of Sardinia: Barrua blends 85% Carignano with Cabernet Sauvignon and Merlot – a powerful composition from old vines growing on calcareous sandy-loam soils close to the sea. The grapes are carefully harvested by hand, vinified separately and then aged for 18 months in French barriques. Following a period of rest in a concrete tank and several months' bottle ageing, the wine now displays impressive balance.

In the annals of Sardinian wine history, Angialis marks a turning point – the moment when Antonio Argiolas realised that the island could not only produce great dry wines, but also sweet wines of exceptional complexity. The name Angialis, derived from the mystical angelic figures of Sardinian folklore, refers to the almost supernatural quality of this wine, which is made from late harvested grapes of the autochthonous Nasco and Malvasia di Sardegna grape varieties. The vineyards of Serdiana offer ideal conditions for this delicate vinification: the warm autumn days and cool nights promote the natural concentration of the grapes, while the proximity to the sea provides the necessary humidity that favours the controlled development of botrytis. The grapes ripen here until November, developing the unique balance between sweetness and acidity that characterises Sardinian sweet wines. Vinification is carried out with the utmost care: hand-picked grapes are gently pressed and the must ferments slowly at controlled temperatures. The wine then matures for over two years in small oak barrels, where it develops its characteristic golden colour and complex aromatic structure. This long maturation gives Angialis the depth and elegance that distinguishes it from simple dessert wines.

When Antonio Argiolas celebrated his centenary in 2006, the family created a wine in his honour that is more than just a tribute – it is the legacy of a man who had dedicated his entire life to the Sardinian soil. Antonio 100 is only produced in exceptional vintages, when nature itself gives its consent to this monumental project. The 2017 vintage marks such a moment of perfection. The best Cannonau grapes from the Tenuta's oldest vineyards are selected for this exceptional passito – vines, some of which still come from Antonio Argiolas' own plantation. The harvest is followed by a centuries-old ritual: the grapes are spread out on bamboo mats and left to dry for three months under the warm Sardinian autumn sun. This appassimento process not only concentrates the sugars, but also develops the complex flavour precursors that later give the wine its incomparable depth. The subsequent vinification takes place in small batches with the utmost precision. The dried berries are gently pressed and the precious must ferments slowly in temperature-controlled tanks before the wine matures for two years in French barriques. During this time, the unique harmony between the powerful structure of the Cannonau and the elegant sweetness of the Passito method develops.

A wine that embraces place and grape variety with excellence: Barrile represents the essence of the ancient Sardinian Nieddera grape – precise, darkly fruity and with structured substance. Grown in the Tirso valley and on the wild Sinis peninsula, the grapes ripen on sandy, clayey soil, blown by the salty south-westerly wind. A powerful statement follows the manual harvest: 12 months of ageing in new and used barriques form a monumental Riserva that, despite all its concentration, always remains down to earth.

It was 1997 when a dream began to take shape in the cellars of Capichera. After two decades in which the Ragnedda family had enchanted the wine world with their revolutionary Vermentino creations, they dared to take on a new challenge: could Gallura's ancient soil also produce red wines on a par with the greatness of their white siblings? The experiment was so convincing that it dictated its own name – assajé, Sardinian for "that's something". A legend was born out of modest hope. What began as pure Carignano developed into a masterful symbiosis of Sardinian originality and international elegance. Today, this pioneer among Gallurese red wines combines the island's finest indigenous grapes with a subtle hint of Syrah – a blend that unites twenty-year-old vines from Olbia and Palau to create a harmonious narrative. On the weathered granite sands, where salty sea breezes ripen the grapes for months, a wine of remarkable depth is created.

In the quiet morning hours of Gallura, when the first light dances over the granite hills and the Sardinian Mediterranean scrub begins to awaken, something extraordinary emerges. Amistai – a name that means friendship and solidarity in the ancient language of Gallura – is Capichera's bold answer to the question: can a rosé achieve the same depth and complexity as the estate's legendary white wines? With the 2024 vintage, the traditional winery took a revolutionary step. Where the classic També epitomises the light elegance of Sardinian rosés, Amistai breaks all conventions. Made from the finest autochthonous grapes from selected vineyards, prolonged maceration and a vinification process that redefines boundaries – this rosé is Capichera's manifesto for a new era in Sardinian viticulture.

In 1980, a quiet revolution began in the granite hills of Gallura. What started as a bold vision of two young brothers was to change the world of Sardinian wine forever: the world's first Vermentino to undergo partial ageing in French barriques. Fabrizio and Mario Ragnedda dared to do the unthinkable – they believed that their beloved Vermentino could stand shoulder to shoulder with the great international white wines. The name Capichera itself speaks of ancient grandeur: Caput erat – "it was the capital" – the Latin reminder of the historical significance of these lands belonging to the Ragnedda family. Here, where granite soils shape Sardinian history and sea breezes caress the vines, the flagship white wine of a winery that has made history has been produced for over four decades. The Vermentino ferments for four weeks in cool stainless steel tanks before being transferred to new and used barriques.

Cerdena – a name that sounds like a mystery, yet holds the most poetic truth about Sardinia. That is what the Romans called this island before it became Sardegna. When Antonio Argiolas names his single-varietal, top-quality Vermentino after it, it is a declaration of love for an island that reveals its most delicate soul in its white wines. In the coastal vineyards of Serdiana, where the salty winds of the Mediterranean sweep across the warm limestone and granite soils, Vermentino thrives in an almost magical symbiosis. Here, where the vines are caressed by the cool sea breeze at night, whilst during the day the Sardinian sun ripens the grapes to perfection, a wine is created year after year that embodies the very essence of this unique island. The winemaking process follows a philosophy of gentle extraction: temperature-controlled fermentation in stainless steel tanks at low temperatures to preserve the delicate aromas, followed by a short period of ageing on the fine lees. No oak is used to mask the pure freshness of this Mediterranean symphony – Cerdena is the essence of Vermentino in its purest form.

Terre Brune: A monument to Sardinian winemaking, shaped by the year 2020, which, with its balance between heat and cool nights, has wonderfully captured the essence of the island. For Terre Brune, this meant a late harvest accompanied by cool nights. The result: ripeness in harmony with freshness, expressive and enriching. The foundation for the winery's flagship wine is provided by old Carignano vines (95 per cent), complemented by a touch of Bovaleddu (5 per cent), growing on loamy-sandy, limestone-interlaced soil amidst the salty breeze of the Sulcis terraces. The vines withstand wind, heat and drought with stoic elegance; their strength lies in the terroir. Following traditional, temperature-controlled fermentation, Terre Brune is aged for 16–18 months in barriques, followed by a year in the bottle – a meticulous ageing process that intertwines structure and harmony.

Turriga is the great red of Sardinia – developed in 1988 by Antonio Argiolas and Giacomo Tachis, from Cannonau, Bovale, Carignano and Malvasia Nera, named after a 5,000-year-old marble statuette of the Mother Goddess found on the estate and now in the Archaeological Museum of Cagliari. The Grappe di Turriga is its echo: created from the same grape marc, from the same terraces at 230 metres near Selegas – calcareous, stony soils, Mediterranean heat, the salt of the nearby sea in every breath of wind. Immediately after the Turriga is vinified, the pomace is taken to the distillery and distilled using the slow Bagnomaria method – a gentle method that preserves the flavours without burning them. No wood maturation, no intervention.

A bold "statement wine" from the south-west coast of Sardinia: Barrua blends 85% Carignano with Cabernet Sauvignon and Merlot – a powerful blend from old vines growing on calcareous sandy-loam soils close to the sea. The grapes are carefully harvested by hand, vinified separately and then aged for 18 months in French barriques. Following a period of rest in a concrete tank and several months' bottle ageing, the wine now displays impressive balance.

In 1988, two worlds of wine came together in Serdiana. Mariano Murru, the estate's cellar master, collaborated with Giacomo Tachis, the Oenologistwho had helped shape Sassicaia, Tignanello, Solaia and Guado al Tasso, and was thus one of the most influential figures in the Italian wine renaissance. What emerged from this encounter was not an attempt to mould Sardinia in the Tuscan image, but quite the opposite: a wine made exclusively from indigenous Sardinian grape varieties, yet one capable of holding its own on the international stage. Antonio Argiolas, born in 1906 and who lived to be over a hundred, never tiring of taking on new challenges, shared this vision with his sons Franco and Giuseppe in the 1980s. Following the first harvest in 1988, Turriga took its time: it was not until 1991 that it was presented to connoisseurs. The journalist Benedetto Ferrara later wrote in La Repubblica that this wine had legitimised Sardinian red wine in the eyes of the world.

Vernaccia di Oristano Antico Gregori Riserva was not only named dessert wine of the year in Gambero Rosso 2021 (1976 vintage), but was also bottled in this 1979 vintage edition. As it was possible to bottle a little more this year than in other years, the usual assemblage of the best vintages of the last century was dispensed with this year. Nonetheless, or perhaps precisely because of this, it is, as always, a breathtaking wine that leaves nothing to be desired in terms of intensity, maturity and depth! SUPERIORE.DE