For many years, Sardinia was probably best known for making high-alcohol wines sold to wineries in cooler climates for blending. But recently, some Sardinian vintners have started producing high-quality bottles that have received international attention in their own right. One such winery is Argiolas, where twin brothers Franco and Giuseppe Argiolas continue the traditions established by their father, Antonio. They have earned praise from wine critic Robert M. Parker, Jr., for their Turriga, a deep, full-bodied red made from the typical Sardinian grape varieties Cannonau, Carignano and Bovale Sardo, and aged in French oak for 18 months. Argiolas also produces single-varietal reds worth trying, such as Perdera Monica di Sardegna, made from the little-known Monica grape, and Costera Cannonau di Sardegna, made from the Cannonau grape. And Argiolas sells two memorable single-varietal whites produced from the Vermentino grape, Vermentino di Sardegna and Costamolino Vermentino; both have clean, floral bouquets and delicate flavors that marry beautifully with Sardinia's seafood dishes.
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