Gallura

NurriXXX

Romangia

Trexenta e Parteolla

Meilogu

Mandrolisai e Barbagia di Nuoro

Sulcis

Campidano di Oristano

Italia

Sardegna

I vini della Sardegna | Uglygrapes

The wines of Sardinia | Uglygrapes

Deep golden yellow. Honey, Mediterranean scrub, citrus notes. Powerful, complex, mineral, balanced, enveloping and deep.

Giuseppe Sedilesu's Perda Pintà is a wine rooted in the winemaking tradition of Barbagia, using the native Granazza grape, a white berry typical of the area. Fermentation and maturation take place in barriques, giving Perda Pintà depth and complexity. The wine's natural minerality, never tamed, helps make it an ideal companion for a seafood meal. Perda Pintà is not just a wine, but a manifestation of Giuseppe Sedilesu's utmost commitment to his production philosophy, centered on respect for nature. This philosophy is reflected in the courageous choice made by Sedilesu in the 1970s, when he and his wife decided to return to the roots of farming culture. The result of this long journey is a wine that embodies the traditional style of production, with sustainable practices in the vineyard and in winemaking, such as the minimal use of sulfites, the use of native yeasts and spontaneous fermentations with long macerations. The vineyards, located in the heart of Barbagia, have recently been converted to organic, but Sedilesu's approach has always been characterized by minimal human intervention. The genealogy of the vines, grown using the traditional alberello system, is of great interest, with vines over fifty years old and one that even boasts a century of history. Perda Pintà is the fruit of meticulous work to enhance the bond between man and vine. The choice to vinify Granazza alone, without mixing it with Cannonau, demonstrates the intent to create a wine of extraordinary personality. Its intense aromatic concentration and powerful structure make it suitable for unconventional gastronomic pairings.

Perda Pintà by Giuseppe Sedilesu: an archaic and complex white wine from the native Granazza grape and the warmth of Mamoiada. Masterfully vinified in barriques, it expresses Sedilesu's production philosophy. Over fifty years of history in the vineyards, an enveloping sensory experience, savory and mineral. Ideal for unconventional food pairings.

<label>Soil:</label>Granitic disintegration rich in potassium
<label>Average age of the vineyard:</label>50 years
<label>Vineyard size:</label>nd
Planting<label>type:</label>Sapling
Planting<label>density:</label>nd
<label>Average production per ha:</label>40 q
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Manual harvest, spontaneous fermentation in barrique. Aged 3 months in barrique, then at least 3 months in bottle.
<label>Total sulfur:</label>50 mg/l

Barbagia Bianco Igt

Granazza di Mamoiada

Giuseppe Sedilesu

Mamoiada

Vigneti località Mamoiada

Garnet red with ruby highlights. Wild berries, spices, Mediterranean herbs, juniper wood. Warm, soft, tannic, fresh and savory notes, spicy.

Ballu Tundu is the typical dance accompanied by accordion music that is made at village festivals in the Barbagie area. It is made from Cannonau grapes grown in the Garaunele locality in the countryside of Mamoiada. The vineyards are more than 100 years old and stand at an altitude of more than 700 meters, have very low yields and are harvested late.

Ballu Tundu is the typical dance accompanied by accordion music that is made at village festivals in the Barbagie area. It is made from Cannonau grapes grown in the Garaunele locality in the countryside of Mamoiada.

<label>Soil:</label>Granitic, loose, rich in potassium and phosphorus
<label>Average vineyard age:</label>100 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Traditional sapling
<label>Vine density:</label>na
<label>Average production per ha:</label>30 q
<label>Harvest time:</label>October
<label>Vinification and ageing:</label>Maceration and spontaneous fermentation in barrel for about 1 month. Aged for 24 months in barrel, then 9 months in bottle. No filtration.
<label>Sulfur dioxide:</label>na

Cannonau di Sardegna Riserva Doc

Cannonau

Intense ruby red with garnet highlights. Ripe red fruit, spices, graphite. Full, dynamic, warm, delicate tannins, long-lived, balanced.

Giuseppe Sedilesu's Cannonau Riserva "Carnevale" is an authentic expression of passion and winemaking art, coming from the heart of Barbagia, where tradition merges with innovation and this wine embodies a modern reinterpretation of the famous Cannonau grape variety. The mastery of production is manifested in "Carnevale," a Cannonau Riserva originating from Mamoiada, one of the most prestigious areas for the cultivation of this noble grape variety. The vineyards, located between 600 and 800 meters above sea level, enjoy a cool climate and considerable temperature ranges, giving the wine a unique complexity. The soils, derived from the disintegration of ancient granite rocks, are rich in minerals, helping to give the wine a perfect balance between freshness and a well-pronounced alcohol component, a typical characteristic of wines made from the Grenache grape, known in Sardinia as Cannonau. The careful care of the vines, which are bush-trained with low yields, less than 40 quintals per hectare, and the spontaneous fermentation with indigenous yeasts during a 20-25 day maceration on the skins, contribute to create an extraordinary wine. After this crucial stage, the wine rests for 14-16 months in 225-liter barriques, after which it is bottled without filtering and aged for at least 6 months in the cellar. Cannonau "Carnevale" presents itself in the glass with an intense ruby red color, underlined by garnet reflections. The bouquet opens with fragrances of Mediterranean maquis herbs, soft spices, subtle hints of graphite, and notes of red fruit and jam. The sip is enveloping, warm and rich, the tannins, delicate and elegant, blend perfectly with a harmonious finish, balanced by a pleasant freshness.

Explore the charm of traditional Sardinian wine making with Giuseppe Sedilesu's Cannonau Riserva "Carnevale." A modern wine with ancient roots that captures the essence of Barbagia, with notes of herbs, spices and red fruit.

<label>Soil:</label>Granitic disintegration rich in mineral
<label>Average age of the vineyard:</label>75 years
<label>Vineyard size:</label>nd
Planting<label>type:</label>Sapling
Planting<label>density:</label>nd
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>October
<label>Vinification and aging:</label>Spontaneous fermentation with indigenous yeasts and maceration on the skins for 20-25 days. Aging in barrique for about 15 months, then 6 months in bottle. No filtration.
<label>Total sulfur:</label>40 mg/l

Bright ruby red, citrus, sweet spice and ripe blackberry. Intense yet fragrant, with silky tannins and savory finish, it stands out in delicacy from other opulent interpretations of Cannonau.

Ghirada Murruzzone is an extraordinary oenological expression of Cantina Giuseppe Sedilesu, whose first vintage dates back to 2019. This wine is the result of careful vinification of Cannonau grapes, carefully grown in the cru that gives the label its name. In the Sardinian dialect of Mamoiadino, the term 'Ghirada' denotes a particular plot of vineyard bordered by capezzagna, an exceptionally valuable soil that carries a rich history. The name 'Murruzzone' refers to the vineyard where the grapes come from, adding a touch of authenticity and territoriality to the wine. The graphic concept of the label is inspired by the ancient tool called "sa uchèrta" or "the fork," used to plant the rootstocks in the soil. This tool, a symbol of tradition and passion, occupies the center of attention on the label. The carefully designed graphic operation repeats the image of the fork multiple times, forming three concentric figures that not only recall the aesthetics of traditional Sardinian jewelry, but also metaphorically represent the surrounding vineyards. The producer uses these elegant jewels as a symbol of his true treasure: the vineyards that give life to this extraordinary wine.

Explore Giuseppe Sedilesu's Ghirada Murruzzone, a Cannonau wine with roots in the prestigious CRU. Cantina Giuseppe Sedilesu celebrates Sardinian tradition through a label inspired by the ancient "uchèrta," as a symbol of the precious vineyards.

<label>Soil:</label>Granitic disintegration
<label>Average age of the vineyard:</label>45 years
<label>Vineyard size:</label>nd
<label>Planting type:</label>Sapling
Planting<label>density:</label>nd
<label>Average production per ha:</label>nd
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation with indigenous yeasts and maceration on skins for 20-25 days. Aging in large 50hl barrels for 30 months, then 6 to 12 months in bottle.
<label>Total sulfur:</label>nd

Bright ruby red. Red fruit, spicy spice, tobacco. Tannic, structured, dry.

Mamuthone is a tribute to the carnival mask typical of the Barbagia area. It is made from Cannonau grapes grown in the mountainous area of Mamoiada, on soils of granitic origin and with strong temperature excursions that enrich the wine with sugar, acidity, minerals and aromas.

<label>Soil:</label>Sandy, acidic and rich in potassium
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>.Maceration through pumping over and punching down, spontaneous fermentation in steel for 12-15 days. Aged in 40-hectoliter oak barrels for 12 months, then in cement for about 9 months. Unfiltered.
<label>Sulfur dioxide:</label>na

Cannonau di Sardegna Doc

Dark ruby red with light purple highlights. Wild berries, blueberry, currant, wild blackberry, red plum, hints of herbs and spices. Ripe, savory, persistent tannin.

"Li Sureddi" Romangia Rosso by Antichi Vigneti Manca is a wine that carries with it the rich winemaking tradition of Sardinia. Made from grapes of the rare and ancient clone of Cannonau known as Retagliadu Nieddu, this wine is a testament to the passionate attention that the Manca sisters devote to the preservation of this grape variety, which was recognized and included in the ampelographic records of the main Sardinian grape varieties by Cettolini Sante, a scholar of vines in Sardinia in the late 1800s and early 1900s. The name "Retagliadu Nieddu," which means "black clipped" in Italian, was precisely so called because of the multiple cuts made at harvest since it has small but widespread clusters on the plant. The sensory profile of "Li Sureddi" is a harmonious fusion of fruity notes and aromatic herbs. In the mouth, the presence of well-integrated tannins and just the right amount of alcoholic matter give the wine a robust structure, while maintaining a pleasant balance thanks to a subtle spiciness and a pleasant savoriness. This wine embodies the perfect combination of finesse and expressiveness.

Explore the authentic taste of Sardinia with "Li Sureddi" red, a rare Cannonau Retagliadu Nieddu. A Mediterranean and identity wine with soft tannins and balanced savoriness.

<label>Soil:</label>Limestone
<label>Average age of the vineyard:</label>50 years old
<label>Vineyard size:</label>1 ha
Planting<label>type:</label>Sapling and guyot
Planting<label>density:</label>6000 vines per ha
<label>Average production per ha:</label>22 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation in open cement tanks for about 8 days with daily punching down. Devatting in steel and aging in cement for 24 months. No filtration.
<label>Total sulfur:</label>54 mg/l

Romangia Rosso Igt

Antichi Vigneti Manca

Vigneto Badde Pira

Sennori

Ruby red with garnet highlights. Flowers, red fruits, cherry jam, spices, tobacco, cocoa, licorice, almonds. Balanced, tannic, persistent.

Turriga has been a turning point in Sardinian wine history, born in the late 1990s it has established itself as a model for other Sardinian wines, and is considered among the most important wines in Italy. It is made with grapes from the Turriga and Piscina Trigus estates on hilly terranes 230 meters above sea level.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Isola dei Nuraghi Rosso Igt

Bovale Sardo

Malvasia Nera

Carignano

Argiolas

Vigneti Tenuta Sa Tanca

Selegas

Brilliant, bright golden yellow. Fruit, fresh flowers, herbs, iodine and balsamic notes. Structured, intense, savoury, fresh.

The Bianco ‘Li Sureddi’ by Antichi Vigneti Manca is a white wine made from Vermentino and Girò Bianco grapes, originally from Romangia. This project, started in 2017 by two sisters (sureddi in Sardinian), aims to respect the vine, the soil and its natural cycles as much as possible, both in the vineyard and in the winery. The vines are cared for with great attention and vinification is carried out in an artisanal way, trying to minimise interventions to enhance the varietal notes of the grapes and the unique characteristics of the terroir. Li Sureddi' Bianco comes from the Badde Pira estate - Sorso (SS), located in the hilly hinterland of Romangia, a picturesque area in the north-western part of Sardinia. This area is known for its warm and always breezy climate, thanks to the Mistral that blows strongly from the north-west. The vines, which are between 40 and 50 years old, are mainly cultivated using the alberello system. The soils consist of white marl rich in limestone and sandstone, of ancient marine origin.

The Bianco ‘Li Sureddi’ of Antichi Vigneti Manca, produced in Romangia by two sisters since 2017, is an artisanal wine of Vermentino and Girò Bianco, cultivated respecting nature, on limestone and sandstone soils.

<label>Soil:</label>Predominantly calcareous, rich in fossils with a strong presence of marls, sandstones, and Miocene conglomerates.
<label>Average age of the vineyard:</label>50 years
<label>Vineyard area:</label>1 ha
<label>Planting system:</label>Alberello and Guyot
<label>Plant density:</label>nd
<label>Average yield per ha:</label>45 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Spontaneous fermentation with wild yeasts naturally present on the skins, in open cement tanks for about 48 hours. Racking into small temperature-controlled steel tanks until the end of fermentation, which lasts for about 20 days. Aging in cement for one year. Bottled after various rackings with the addition of a small amount of potassium metabisulfite. No filtration or clarification.
<label>Total sulfur:</label>39 mg/l

Romangia Bianco Igt

Girò Bianco

Vermentino

Deep ruby red with garnet highlights. Red fruits, herbs, spices, notes of tobacco, cocoa, licorice. Robust, balanced, soft, tannic.

Terre Brune is Cantina Santadi's main wine known worldwide, born in the mid-1980s it was the first wine from Sardinia to be aged in barriques. It is made almost exclusively from Carignano grapes, to which a small percentage of Bovaleddu is added; the vineyards are free-range and are cultivated in the Sulcis area in the southwest of the island.

Terre Brune is Cantina Santadi's world-renowned main wine, born in the mid-1980s, it was the first wine from Sardinia to be aged in barriques.

<label>Soil:</label>Loose and medium-textured, sandy and calcareous
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel for 15 days with maceration of the pomace. Aging in new French oak barrels for 16-18 months, then in bottle for 12 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>na

Carignano del Sulcis Superiore Doc

Cantina Santadi

Giba

Cantina Santadi - Agripunica

Straw yellow. Ripe fruit, oriental spices, oxidative notes. Balanced, savory, full-bodied.

Made from 100 percent Vermentino grapes, Dettori Bianco undergoes no chemical treatments of any kind to preserve nature and the land, and the entire winemaking process is done naturally without the aid of technology. In Romangia, an area in the northwest of Sardinia where the wine has been produced for more than 3,000 years, vines more than 50 years old grow on limestone hills at an altitude of 300 meters influenced by the currents of the sea not far away.

Made from 100 percent Vermentino grapes, Dettori Bianco does not undergo chemical treatments of any kind to preserve nature and the land, and the entire winemaking process is done naturally without the aid of technology.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>55 years old
<label>Estensione del vigneto:</label>3.89 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>7.5 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in concrete vats and maceration on the skins for 3-4 days. Aging for 2-3 years in concrete. No filtration or clarification.
<label>Sulfur dioxide:</label>10 mg/l

Dettori

Vigneto Badde Nigolosu

Straw yellow. Flowers, herbs. Fresh, savory, persistent, citrusy.

The Nuragus vine is thought to take its name from the Phoenician word "nur" meaning fire; other theory says it derives from "nuraghi," Neolithic dwellings made of stone. The vine differs from all other varieties found in Sardinia, with the sole exception of Semidano. Over the centuries it has never been exploited because of its high yield, which did not allow the production of quality wine, and only in recent years has cultivation been increasing. It is a very drought-resistant grape, characterized by a stubby, medium-large, cylindrical and very compact cluster with round berries of amber-gold color.


The Nuragus grape variety is thought to take its name from the Phoenician word "nur" meaning fire; other theory says it derives from "nuraghi," Neolithic dwellings made of stone. The vine is distinct from all other varieties found in Sardinia, with the sole exception of Semidano.

<label>Soil:</label>Limestone-clay
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Low espalier sapling
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>70-80 q
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Fermentation in stainless steel at 16°C. Maturation on fine lees for 2 months in steel.
<label>Sulfur dioxide:</label>na

Nuragus di Cagliari Doc

Nuragus

Audarya

Vigneti località Serdiana

Serdiana

Intense garnet red. Jammy red fruits, spices, notes of underbrush, leather. Warm, soft, sweetish, structured, tannic, mineral.

Grassia is a tribute to Grazia the producer's wife. It is an old-style sweet wine made from only Cannonau grapes, in vineyards with very low yields, which are harvested by hand in late October when the grapes are almost overripe.

<label>Soil:</label>Potassium-rich granitics
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Alberello
<label>Vine density:</label>na
<label>Average production per ha:</label>30 q
<label>Harvest time:</label>Late October
<label>Vinification and ageing:</label>Fermentation in stainless steel with maceration for 30 days. Aging in large barrels for 24 months. Unfiltered
<label>Sulfur dioxide:</label>na

Intense yellow with golden hues. Nuts fruit, apricot, white chocolate, Mediterranean flowers, balsamic notes. Soft, warm, savory, toasty.

Vernaccia di Oristano is the flagship wine of the winery, which was the first PDO in Sardinia. The "Riserva," which has received several awards and recognitions, is aged in wooden kegs with flor yeasts for more than 20 years .

Vernaccia di Oristano is the flagship wine of the winery, which was the first PDO in Sardinia. The "Riserva," which has received several awards and accolades, is aged in wooden kegs with flor yeasts for more than 20 years .

<label>Soil:</label>Alluvial, sandy and slightly clayey
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sapling, guyot espalier and spurred cordon
<label>Vine density:</label>na
<label>Average production per ha:</label>30-40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Temperature-controlled fermentation in steel. Aging in oak and chestnut barrels for at least 20 years, kept drained.
<label>Sulfur dioxide:</label>na

Vernaccia di Oristano Riserva Doc

Vernaccia di Oristano

Attilio Contini

Penisola del Sinis

Intense red. Red fruits in spirit, notes of Mediterranean scrub and spearmint. Enveloping, fresh.

Axina 'e' Ixinau Vino Rosso from the Panevino winery, is a blend obtained by expertly blending many red grape varieties indigenous to Sardinia, with an exceptional result: a powerful and structured red wine with unique and unmistakable aromas.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Matured in large barrels for 9 months.
<label>Sulfur dioxide:</label>na

Vino Rosso

Uve autoctone non specificate

Panevino

Nurri

Cantina Panevino

Deep red. Red flowers and myrtle, leather and dark chocolate. Vigorous, elegant, persistent.

"Shugusucci" meaning dry juice. An Eastern-sounding term but with an immediate meaning well represented in the name Franco has assigned to this bottle. It is a blend made from more than twenty indigenous grape varieties, as important as they are irrelevant in decoding the wine.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Impenetrable deep red. Ripe fruit, spices. Soft, warm, tannic.

The name "Box'e Croxiud" , which the Panevino company used for this red wine, means "the voice of the peel." It is a blend made from different grapes, intense, powerful and with impenetrable color.

<label>Soil:</label>Red, schistose, presence of quartz and limestone.
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Matured in large barrels for 9 months. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Monica

Bright ruby red. Forest, humus, berries, dried leaves. Decisive, intense, warm, structured.

'Dettori' Romangia Rosso Igt is the spearhead of the Dettori winery's production. Derived from centuries-old vineyards, it is a red wine characterized by its light color, firm and structured body and unique persistence.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>100 years
<label>Estensione del vigneto:</label>2.89 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>15 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in concrete vats and maceration on the skins for 3-10 days. Aging in the same containers for two to three years. No filtration or clarification.
<label>Sulfur dioxide:</label>10 mg/l

Dark ruby red. Fruit, flowers, spices, balsamic notes, leather. Intense, acidic, fresh, slightly tannic, persistent.

Tenores owes its name to the typical Sardinian song with which it shares sweetness and harmony. It is made with Cannonau grapes from 60-year-old vines grown in Badde Nigolosu, inland from the Gulf of Asinara. All production processes are carried out according to biodynamic principles, without the use of technology or chemicals.

Tenores owes its name to the typical Sardinian song with which it shares sweetness and harmony. It is made with Cannonau grapes from 60-year-old vines grown in Badde Nigolosu, inland from the Gulf of Asinara.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>undefined

Bright golden yellow. Honey, citrus, herbs, balsamic notes. Sweet, delicate, fresh, lingering.

"Moscadeddu" is not an artificial passito, the grapes are simply harvested long after the normal harvest period so that they are found already raisined on the vines. It is wine that matures in cement and refines in the bottle. It is unique, among the finest sweet wines not only from Sardinia.

Moscadeddu Romangia Passito Igt - Dettori

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>45 years old
<label>Estensione del vigneto:</label>2.89 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>20 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Grapes dried on the vine. Fermentation in cement and fermentation on the skins for 3 to 10 days. Aging in the same containers for two to three years.
<label>Sulfur dioxide:</label>30 mg/l

Romangia Passito Igt

Moscato di Sennori

Dark ruby red. Red fruit, underbrush, Mediterranean scrub, spices, wood. Warm, soft, tannic, fresh, savory.

The 6 Mura is made from 100% Carignano grapes from vines that are up to 100 years old. The territory of Sulcis is very favorable for the longevity of the vines; it is mainly sandy, a characteristic that does not allow the development of phylloxera. Old vines have a grape production is very low, but this allows for higher quality.

The 6 Mura is produced in the Sulcis area with 100 percent Carignano grapes from free-range vineyards that reach 100 years of age.

<label>Soil:</label>Sandy, calcareous clay loamy
<label>Average vineyard age:</label>Between 40 and 110 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Typical Sardinian Sapling
<label>Vine density:</label>5000-7000 strains per hectare
<label>Average production per ha:</label>15-40 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation in stainless steel at 16°C. Maturation on noble lees with frequent bâtonnage in 750-litre French oak barriques and tonneaux for 12 months, then in bottle for at least 6 months.
<label>Sulfur dioxide:</label>na

Carignano del Sulcis Doc

Cantina Giba

Ruby red with purple highlights. Berries, herbaceous notes, spices. Tannic, fresh, fruity.

Bovale Sardo probably originated in Spain, arriving on the island during Spanish rule. It is first described in 1837, characterized by a very compact cluster and small berries.

<label>Soil:</label>Clayey limestone
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Low espalier sapling
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>35-40 q
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel. Aging in small oak barrels for 12 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>na

Bovale Isola dei Nuraghi Igt

Mild straw yellow. Peach, tropical fruit, herbs, spices. Glyceric, fresh, savory.

Jankara wine is made from Vermentino grapes grown only in the Jannaca vineyard in the Sant'Antonio di Gallura area. This is an ideal area for this very low-yielding grape; the sandy granitic soil rises at an altitude of 300 meters and is influenced by the nearby lake and mountains, which allow for excellent temperature ranges and a special microclimate.

<label>Soil:</label>Granitic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Late September
<label>Vinification and ageing:</label>Fermentation in stainless steel at controlled temperature. Aged in stainless steel for 6 months, then 2 months in bottle.
<label>Sulfur dioxide:</label>na

Vermentino di Gallura Superiore Docg

Jankara

San Leonardo

Vigneti località San Leonardo

Bright straw yellow with golden highlights. Yellow apples, tropical fruit, flowers, Mediterranean herbs, mineral notes. Full, soft, fresh, persistent.

Azzesu is made from Vermentino grapes grown on a unique terroir. The vineyards stand at an altitude of 730 meters on top of a very ancient extinct volcano that is part of the volcanic area of Bonnanaro, in the Mejlogu in the northern part of Sardinia.

<label>Soil:</label>Basaltic
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>6 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>35 q
<label>Harvest time:</label>September
<label>Vinification and ageing:</label>Fermentation in stainless steel with subsequent racking. Aging for 9 months in bottle.
<label>Sulfur dioxide:</label>na

Vermentino di Sardegna Doc

Tenute Ledda

Pelau

Vigneto Tenuta del vulcano Pelau

Bright amber yellow. Honey, raisins, almond paste, citrus, spices, caramel, pastry. Intense, savory, lingering, hints of saltiness.

Antico Gregori is one of the winery's key wines and has won many awards over the years. The winemaking process is special, made according to the Solera method whose basis dates back to 1900, and topping off is done only in the best vintages.

<label>Soil:</label>Lean and sandy
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sapling, guyot and spurred cordon
<label>Vine density:</label>na
<label>Average production per ha:</label>30-40 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Temperature-controlled fermentation. Aging in wooden barrels according to the Solera method, with the addition of very old vernaculars.
<label>Sulfur dioxide:</label>na

Vernaccia di Oristano Doc

Deep red. Flowers, dried fruit, myrtle, black pepper. Warm, firm, moderately tannic.

Barb'Addosu is a red wine from the Panevino winery made from the native Addosu grape, expertly blended with other local varieties such as Barbera Sarda, Bovale and Cagniulari. Following harvest, the grapes are femented in steel, followed by a nine-month aging in demijohns. A warm, assertive red wine with unique aromas.


Barb'Addosu is a red wine from the Panevino winery made from the native Addosu grape, expertly blended with other local varieties such as Barbera Sarda, Bovale and Cagniulari. A warm, bold red wine with unique aromas.

<label>Soil:</label>Red, schistose, presence of quartz and limestone.
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel. Aging in carboy for 9 months.
<label>Sulfur dioxide:</label>na

Cagnulari

Addosu

Barbera Sarda

Intense ruby red. Red fruits, flowers, tobacco, vanilla and balsamic notes. Warm, enveloping, tannic.

The production of Barrua was conceived at the end of the 20th century, and after a few years the definitive wine was obtained. It is made from native Carignano grapes, grown in the Sulcis area, combined with Cabernet Sauvignon and Merlot grapes. The logo on the label represents the obverse of an ancient coin found near the vineyards. It was discovered to date from the mid-12th century, minted for Barisone I of Arborea, King of Sardinia. The owner of the winery, a passionate scholar of history, suggested the idea of using the coin as Agripunica's logo.

The production of Barrua was conceived at the end of the 20th century, and after a few years the definitive wine was obtained. It is made from native Carignano grapes, grown in the Sulcis area, combined with Cabernet Sauvignon and Merlot grapes.

<label>Soil:</label>Medium-textured, clayey, sandy, and calcareous
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Spurred cordon
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between September and October
<label>Vinification and ageing:</label>Fermentation for 15 days in stainless steel at 25-28°C with periodic pumping over . Aged in new French oak barrels for 18 months, then in bottle for 6 months.
<label>Sulfur dioxide:</label>na

Cabernet Sauvignon

Merlot

Agripunica

Intense straw yellow. Fruit, flowers. Fresh, mineral, soft.

Lo Sciala is the result of innovation and dynamism on the part of the winery, which uses a modern approach to enhance the wines of the Gallura area. Vermentino grapes are grown on the hills of Arzachena, near the Costa Smeralda, which influences with humid and brackish currents the growth of the plants, which are harvested late for this wine.

Lo Sciala is the result of the winery's innovation and dynamism, which uses a modern approach to enhancing the wines of the Gallura area.

<label>Soil:</label>Derived from granitic disintegration, medium-textured
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>espalier, guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late harvest
<label>Vinification and ageing:</label>Maceration for 12 to 24 hours at a temperature below 10°C. Fermentation occurs 50% in large, unroasted French oak barrels and 50% in steel and cement tanks. Aging on the lees in steel and cement tanks for 6 months, then an additional 6 months in the bottle.
<label>Sulfur dioxide:</label>na

Vigne Surrau

Arzachena

Vigneti Surrau

Ruby red. Red fruits, spices, mineral notes. Tannic, spicy.

The Pascale grape variety is characterized by medium to large pyramidal clusters with round, large, full-bodied berries. According to producer Dettori there are two biotypes of Pascale, the first has larger clusters weighing up to a kilo, the second has smaller clusters and berries. It is a vigorous variety with good productivity that experts say was posted to Sardinia from Spain and is first mentioned in 1780, mainly used as a table grape and only recently used for wine production.

The Pascale grape variety is characterized by medium to large pyramidal clusters with round, large, full-bodied berries. According to producer Dettori there are two biotypes of Pascale, the first has larger clusters weighing up to a kilogram, and the second has smaller clusters and berries.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Pascale

Intense ruby red. Red fruits, dried flowers, herbs. Soft, fresh, tannic.

The Monica vine is also called Niedda Mora and Mora di Spagna, named for the grape's Spanish origins. The plant has broad leaves, the medium-sized cluster is sparse, variously shaped with medium-sized, dark blue-black berries. It is a very vigorous grape with abundant yields, and is the third most cultivated grape in Sardinia.

The Monica vine is also called Niedda Mora and Mora di Spagna, named for the grape's Spanish origins. The plant has broad leaves, the medium-sized cluster is sparse, variously shaped with medium-sized, dark blue-black berries.

<label>Soil:</label>Limestone
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>2.89 ha
<label>Vine training:</label>Alberello
<label>Vine density:</label>5500 strains per hectare
<label>Average production per ha:</label>35 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Maceration on the skins for 3-10 days in concrete vats with subsequent fermentation. Aging in the same containers for 2-3 years, then 3 months in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>10 mg/l

Intense ruby red. Ripe fruit, flowers, spices, balsamic notes. Warm, soft, tannic, fresh.

Nieddera is one of Sardinia's oldest grape varieties, arriving on the island via the Greeks or Phoenicians. Producer Contini, who saved Nieddera from extinction, claims that the vine was already present in Sardinia between the eighth and seventh centuries BC. It currently grows mainly in the western part of the island, particularly in Oristano along the right bank of the Tirso River.

<label>Soil:</label>Clayey, sandy with limestone texture
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sapling with support
<label>Vine density:</label>na
<label>Average production per ha:</label>65 q
<label>Harvest time:</label>Vendemmia tardiva
<label>Vinification and ageing:</label>Fermentation in temperature-controlled stainless steel with maceration for 8-10 days. Aging in first and second passage barriques for 12 months and at least 6 months in bottle.
<label>Sulfur dioxide:</label>na

Nieddera

Intense, bright garnet red. Macerated red fruit, sweet spices, tobacco, leather, balsamic notes. Dense, warm, tannic, full-bodied.

Istentu in Sardinian dialect means "waiting" or "slowness," and refers to the time this wine needs to mature and also to its longevity. The grapes come from vines more than 70 years old located in the hills of Atzara at an altitude of almost 550 meters, on the western slope of the Gennargentu range.

<label>Soil:</label>Derived from granitic disintegration, medium-textured tending to sandy
<label>Average vineyard age:</label>50 years
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Sapling, espalier
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>50 q
<label>Harvest time:</label>Early October
<label>Vinification and ageing:</label>Fermentation in steel with maceration for about 15-18 days. Aging in steel for 10 months, then 12 months in 500-liter tonneaux and 6 months in barriques, additional 6 months in bottle.
<label>Sulfur dioxide:</label>na

Mandrolisai Superiore Doc

Fradiles

Atzara

Vigneti Fradiles

Golden yellow. Peach, exotic fruit, dried citrus. Flowers, Mediterranean scrub, vanilla notes, mineral. Fresh, intense, glyceric, saline notes, persistent.

Semidano is a vine with great potential, but it is little known and little exploited because of its low resistance to phylloxera and powdery mildew, and its highly variable yield between years, leading it almost to extinction. According to genetic testing, Semidano is separate from all other vines in Sardinia, except with Lacconargeddu, a small local variety.

Semidano is a vine with great potential, but it is little known and little exploited because of its low resistance to phylloxera and powdery mildew, and its highly variable yield between years, leading it almost to extinction.

<label>Soil:</label>Calcareous, loose deep, consisting partly of Quaternary sands
<label>Average vineyard age:</label>Between 30 and 40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>50-60 q
<label>Harvest time:</label>Late harvest in early October
<label>Vinification and ageing:</label>Short maceration. Fermentation in steel at low temperature. Aged in 500-liter French oak tonneau for 3 months with bâtonnage on fine lees, then in steel for 9 months, then 2 months in bottle.
<label>Sulfur dioxide:</label>na

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Wines of Sardegna

Vernaccia di Oristano Riserva Doc

'Axina 'e' Ixinau' Vino Rosso

'Shugusucci' Vino Rosso

'Box'e Croxu' Vino Rosso

'Dettori' Romangia Rosso Igt

'Tenores' Romangia Rosso Igt

'Moscadeddu' Romangia Passito Igt

'6 Mura Rosso' Carignano del Sulcis Doc

'Nuracada' Bovale Isola dei Nuraghi Igt

Nuragus di Cagliari Doc

'Grassia' Cannonau di Sardegna Riserva Doc

'Li Sureddi' Romangia Rosso Igt

'Turriga' Isola dei Nuraghi Rosso Igt

'Li Sureddi' Romangia Bianco Igt

'Terre Brune' Carignano del Sulcis Superiore Doc

'Dettori' Romangia Bianco Igt

'Perda Pintà' Barbagia Bianco Igt

'Ballu Tundu' Cannonau di Sardegna Riserva Doc

'Carnevale' Cannonau di Sardegna Riserva Doc

'Ghirada Murruzzone' Cannonau di Sardegna Riserva Doc

'Mamuthone' Cannonau di Sardegna Doc

'Jankara' Vermentino di Gallura Superiore Docg

'Azzesu' Vermentino di Sardegna Doc

'Antico Gregori' Vernaccia di Oristano Doc

'Barb'addosu' Vino Rosso

'Barrua' Isola dei Nuraghi Rosso Igt

'Sciala' Vermentino di Gallura Superiore Docg

'Ottomarzo' Romangia Rosso Igt

'Chimbanta' Romangia Rosso Igt

'I Giganti' Isola dei Nuraghi Rosso Igt

'Istentu' Mandrolisai Superiore Doc

'Puisteris' Semidano di Mogoro Superiore Doc