Argiolas

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

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.

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

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 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 maceration, the wine matures for around a year in barriques before being bottled in a powerful yet elegant style. The glass reveals a dense ruby red colour with clear edges. The nose is full of character: black cherry, marasca cherry and plum, complemented by notes of vanilla, cinnamon and a hint of tobacco. The woody flavour is subtle and adds warmth, but does not dominate. On the palate, Iselis is lush and soft, yet clear and precise. Juicy fruit, silky tannins and lively acidity are in balanced harmony. The long finish shows spicy-fruity depth with inner greatness. Iselis is an intimate dialogue with origin, tradition and vitality. A wine that can be drunk immediately or stored, because discovering it is a pleasure on many levels.

Fancy an alpha moment? This is the Vermentino for demanding and everyday life alike. 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 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 a year of ageing in French barriques – a balance of freshness, structure and lasting elegance.

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.

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.

Cerdena – a name that sounds like a secret, but harbours the most poetic truth of Sardinia. This is what the Romans called this island before it became Sardegna. When Antonio Argiolas names his single-varietal top-quality Vermentino this way, it is a declaration of love to an island that reveals its most tender soul in its white wines. In the coastal vineyards of Serdiana, where the salty winds of the Mediterranean blow over the warm limestone and granite soils, Vermentino thrives in an almost magical symbiosis. Here, where the vines are bathed by the cool sea breeze at night, while the Sardinian sun ripens the grapes to perfection during the day, a wine is created year after year that bears the essence of this unique island. Vinification follows the philosophy of gentle extraction: temperature-controlled fermentation in stainless steel tanks at low temperatures to preserve the delicate flavours, followed by a short maturation on the fine lees. No wood should mask the pure freshness of this Mediterranean symphony – cerdena is the essence of Vermentino in its purest form.

Korem is a wine that perfectly interprets the Argiolas family philosophy: Innovation with deep respect for Sardinian tradition. A wine born from the desire to enhance and perfect the Bovale vine. Bovale is a low-yielding grape variety, as it requires well-aerated soils with excellent exposure. It is refined in Korem by the addition of Carignano and Cannonau, two other traditional Sardinian grape varieties.

In 1991, Turriga was one of the first bottled wines ever to be exported from the island. Turriga has a 100% Sardinian soul - the famous blend of four red autochthonous grape varieties was once created by the famous OenologistGiacomo Tachis and is continued today by his "heir" Mariano Murru, technical director and Oenologist at Argiolas. The DNA of this exceptional wine sounds as simple as it is perfect: its refined blend of grape varieties gives it its unique structure, roundness, fullness, fruit and a perfectly balanced portion of tannins.

In the gentle hills of Serdiana, where the Mediterranean sun meets ancient soils, a quiet revolution took place in the 1980s. Antonio Argiolas, patriarch of a family that has been connected to the Sardinian soil for generations, dared to do the unthinkable: he brought the legendary Giacomo Tachis, the creator of Sassicaia, to the island to realise the dream of a great Sardinian wine together. Turriga was born – not just as a wine, but as a manifesto for an entire region. The name itself tells a story: Turriga comes from the Sardinian dialect and refers to the characteristic watchtowers that have guarded the island's coastline for centuries. Like these stone sentinels overlooking the sea, this wine watches over the reputation of Sardinian oenology. This cuvée from various red Sardinian grape varieties comes from the best vineyards of Tenuta Turriga – a composition that combines Tachis' genius for blending with the authentic soul of Sardinia.

In 1991, Turriga was one of the first bottled wines ever to be exported from the island. Turriga has a 100% Sardinian soul - the famous blend of four red autochthonous grape varieties was once created by the famous OenologistGiacomo Tachis and is continued today by his "heir" Mariano Murru, technical director and Oenologist at Argiolas. The DNA of this exceptional wine sounds as simple as it is perfect: its sophisticated blend of grape varieties gives it its unique structure, roundness, fullness, fruit and a perfectly balanced portion of tannins.

In 1991, Turriga was one of the first bottled wines ever to be exported from the island. Turriga has a 100% Sardinian soul - the famous blend of four red autochthonous grape varieties was once created by the famous OenologistGiacomo Tachis and is continued today by his "heir" Mariano Murru, technical director and Oenologist at Argiolas. The DNA of this exceptional wine sounds as simple as it is perfect: its refined blend of grape varieties gives it its unique structure, roundness, fullness, fruit and a perfectly balanced portion of tannins.