Sardinia is a magical place that can easily make your heart swell. It contains many worlds made of centuries-old rites and folk dances, native grapes and products from the land that grow in a wild and pure nature. Its charming soul lies in the mystical experience of walking into the vine, the ceremonious event of visiting a “mercato” and the almost religious practice to sit around a table with the whole family.
Argiolas is the foremost wine estate on the island, producing archetypal wines from native varietals. Antonio Argiolas inherited seven acres of vines from his father in 1938 and was the first on the island to convert to modern viticulture to pursue quality over quantity. His sons, Franco and Giuseppe, replanted the vineyards in the 1980s with the goal of reducing yields and focusing exclusively on Sardinian grapes. Joined by enologist Mariano Murru, the Argiolas family is today recognized as Sardinia’s leading wine producer.
The Argiolas family has worked diligently to become the leader in Sardinian enology and insists on using native Sardinian vines. The winery produces both a classic and prestige line of wines. The classic wines are fresh in style and bottled under various DOCs, including Vermentino di Sardegna and Cannonau di Sardegna. The late Giacomo Tachis believed southern Sardinia possessed the “true soul of the island,” and helped create the prestige offerings of Argiolas, bottled under the Isola del Nuraghi IGT and aged in French barriques. These include Korem, based on Bovale Sardo, and the benchmark Cannonau blend Turriga.
This grappa is made in the Turriga estate in the countryside of Selegas-Piscina Trigus, 230 meters above sea level.
The soil consists of medium limestone composition, few pebbles, loose rocky layers. Ingredients are of pomace of Cannonau, Bovale, Carignano and Malvasia Nera grapes. Tasting notes are: mellow with a velvety feel.
Sapa is made according to time-honoured Sardinian tradition. The must obtained from carefully selected grapes is brought to the boil and then simmered slowly for 10/12 hours on the burner.
Iolao oil tastes like green leaves, bitter olives, orange zest; it’s a dry, kind of earthy olive oil that can be used on grilled mushrooms or swordfish.