About this wine
Vineyard and terroir
The Vermentino grows in a vineyard 190 m above sea level.
Vinification
The grapes are harvested by hand and carefully sorted, then gently pressed; only the first-press juice is used. The must is chilled and settled naturally, then fermented in steel tanks under strict temperature control for 3 weeks, to preserve the grape's distinctive aroma.
Ageing
The wine ages in stainless steel, which helps bring its flavour, aroma and texture into balance.
Tasting profile
Full flavour and bright aroma, with light, refined flavours and aromas reminiscent of a sea breeze. Fresh and balanced.
Serving and pairing
Serve chilled with squid, crab, clams, mussels or other seafood, or as an aperitif.
Label / history
Antonio Argiolas began making wine in 1918 and gradually acquired more land in Sardinia; the company now owns 203 hectares of vineyards, north of Cagliari. In the 1970s the Argiolas family began working with the oenologist Giacomo Tachis, who combined traditional methods with modern technology.
