“Cerdena” Vermentino di Sardegna DOC 2022 · 6 bottles in OWC

Antonio Argiolas | Sardinia
Argiolas S.p.A. | Via Roma 28/30 | IT 09040 Serdiana

20030922 · 4,5 l · 60,89 €/l · Price (DE) incl. VAT, excl. Shipping3 units available

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.

A wine of crystal-clear elegance reveals itself in the glass: straw yellow in colour with greenish reflections. The bouquet is an ode to the Mediterranean: white flowers blend with citrus fruits, mineral notes are reminiscent of the granite rocks of the coast, while a hint of Mediterranean herbs evokes the wilderness of the macchia. All the finesse of the Sardinian terroir unfolds on the palate: lively acidity carries flavours of peach and lemon zest, while a subtle minerality gives the wine structure and depth. Long and elegant final. SUPERIORE.DE

"There is an elegant depth of lemon pulp and chalky minerality in this wine. Peachy core. Light- to medium-bodied. Very silky and refined, slightly toasted, with an excellent aftertaste." James Suckling