Questo vino
Vineyard and terroir
The fruit comes from the Perdera vineyard in Sardinia. Its soils are limestone and clay, and the climate brings abundant sunshine, warm winds and rainfall.
Vinification
The grapes are harvested in September. Fermentation takes place in stainless-steel tanks for 8–10 days at 27–28 °C, with 6–8 days of maceration.
Ageing
The wine rests for four months in cement tanks, followed by 6–8 months in French oak barrels and 2–3 months in bottle.
Tasting profile
The aroma is fresh and fruity.
Label / history
Perdera takes its name from the vineyard where its grapes are grown.
Francesco Argiolas planted his first vine in the early twentieth century. His son Antonio, born in 1906, continued the work, reinvesting the vineyard’s profits in its development and expanding from four hectares. He established cellars, a mill and a small dairy operation, continued working through the war and led the company for more than seventy years. The fourth generation now continues the family business, which covers 30 ha of vineyards and olive groves.
In the 1970s, the owners invited oenologist Giacomo Tachis to work with Argiolas, combining traditional winemaking methods with modern technology.
