Wines

Viticulture

The various historical events to which Sardinia is linked are always characterized by the appearance of different varieties of vines: Nuragus and Vernaccia from the Phoenician era, Malvasia from the Byzantines while Nasco and Moscato from the Roman era. Not to mention that there is even more than the classic Vermentino, Vernaccia, Cannonau and Carignano to discover.

Several studies have shown that the longevity of the Sardinian people is linked to genetics, environment, and lifestyle; especially the Sardinian-Mediterranean diet which is rich in healthy foods and with important nutraceutical properties.

Vineyards form an integral part of the Sardinian landscape, spread widely to cover both the fertile coastal plains and the hilltops, but also the inland areas, where strong ties to ancient tradition persist. The Sardinian landscape enables the preservation of a niche native wine products, a rich heritage of biodiversity almost unrivaled throughout the world.

Bovale Sardo: this is an autochthonous vine, Muristello (Bovale Sardo), a dominant presence in the vineyards of the Sardinian heartland, like the Nuoro and Oristano regions. The resulting wine is characterized by its richness. In blend with Monica and Cannonau it enters the Doc Mandrolisai; Ruby-red colour with pomegranate notes. On the nose, it is a fruity wine with hints of fresh herbs and flowers.

Cagnulari: this ancient and typical grape finds its chosen environment in a restricted area located in the north-west of the province of Sassari. Deep ruby red in colour, with deep purple tones, it matches traditional dishes, accompanying meat, side dishes and cheese.

Cannonau: recent studies, still underway, suggest that winemaking was carried out as long ago as the Nuraghic period; therefore, probably Cannonau was already cultivated in Sardinia at the time of Spanish dominion when researchers historically date back to the introduction of this vine in the island. A DOC wine of intense ruby red and garnet with aging; it is a wine with ethereal aromas and dry slightly tannin and soft taste.

Carignano: possibly going back all the way to the Phoenicians or Carthaginians or perhaps Spain or even southern France, it is a DOC wine in the Rosso variety. An intense ruby red and fragrant, this wine goes well with appetizers, grilled meats, sausages and ripe cheeses.

Girò: when Sardinia’s entire heritage of vineyards was destroyed by the vine-pest, wine growers gave up on Girò for a time so that now production is limited to the southern of the Campidano Plain. This is a fine DOC dessert wine, ruby red, clear and sweet with a delicate bouquet.

Malvasia: it arrived in Sardinia during the Byzantine Empire. It has an intense bouquet and an aromatic nose with a taste of dry, warm body. It is a dessert wine to be sipped with sweets made of almonds.

Monica: this DOC wine is best consumed young. Monica Cagliari is generally ruby red and tending towards orange when aged with a floral bouquet and a sweet slightly tannic but soft taste. Monica di Sardegna has a clear ruby red color which changes to amaranth when aged. It is also floral in the bouquet but more sapid and fuller in body than Monica Cagliari.

Moscato: known by the ancient Romans as Vitis Apiana’ or ‘bees’ vine’, because of its exceptionally sweet grapes, this wine is made in versions of Dolce natural and liquorish dolce natural. Colour vary from pale yellow to deeply golden whilst the bouquet is fragrant, aromatic and delicate. It is worth trying with sharp cheeses or sweet pies.

Nasco: already present since Roman times, it is one of the oldest and most renowned sweet and strong dessert wines. Colors are variations of yellow and the taste is fine and outstanding. It is served with cheese or herbs or even as an aperitif.

Nuragus: one of the earliest vines introduced, this is a DOC wine, pale yellow in color with a hint of green. It is delicate, fruity and fresh, paring well with seafood and summer dishes.

Semidano: with limited resistance to adversity and cryptogamic disease, this wine has rather low productivity. It is pale yellow in color with fresh, sapid, slightly fruity aromas and pares well with fish and lean meats.

Torbato: from the time of the Catalonian domination, this wine can be found in limited quantity. It is also sensitive to weather and cryptogamic diseases. The wine is a deep pale yellow with an aromatic nose and a dry fresh taste.

Vermentino: DOC legislation provides for two versions: Vermentino di Gallura and Vermentino di Sardegna. The former is considered one of the finest wines for seafood. It is pale yellow with hints of green. It has an intense, fragrant aroma with a dry, warm taste. The latter varies from off white to pale yellow with greenish hints. The bouquet is floral and fruity with a dry taste. It goes well with starters, seafood and boiled fish.

Vernaccia: DOC legislation states specific production requirements for this wine: Two years aging for the Normal Vernaccia and three for the Superior. The result is a fine quality wine of golden amber, with a delicate bouquet of almond blossoms and an aftertaste of bitter almonds. This is a dessert wine which is traditionally served with Sardinian sweets.

Niche Native Vines:

In addition to the grapes described, Sardinia boasts a rich and rare list of other autochthones varieties such as:

Pasqual di Cagliari , Niedda Carta, Avarega (Gregu, Barriadorgia), Apesorgia, Arvesiniadu, Cannonau Biancu, Muristeddu, Carigagiola, Nieddera, Ratagliado, etc, just to mention few.

Fortified Wine:

Anghelu Ruju: a name from a prehistoric burial site, this wine is sweet and liquor like. The grapes Cannonau are laid out to dry on mats in the sun and the wine is left to age in century old oak casks. Ruby red with orange highlights it becomes garnet with age. The flavor is sweet and warm with notes of and a bouquet with notes of blackberry, sour cherry, as well as hints of tobacco and cocoa.

“Su binu a su sabori e su pani a su colori”

 Wine with flavour and bread with colour