About this wine
Vineyard and terroir
The grapes grow in sandy soils containing limestone and clay. The Mediterranean climate brings mild winters and very hot, windy summers.
Vinification
The grapes are harvested by hand from late September to early October. Fermentation and maceration take place in temperature-controlled stainless-steel tanks for 10–12 days, followed by malolactic fermentation in cement tanks.
Ageing
The wine matures for at least 12 months in small French oak barrels, followed by a further few months in bottle.
Tasting profile
The wine has excellent structure and rich, juicy fruit.
Label / history
Antonio Argiolas began making wine in 1918. The company now owns 203 hectares of vineyards across Sardinia. In the 1970s, the Argiolas family invited winemaker Giacomo Tachis to work with them, combining traditional winemaking methods with modern technology.
