In the wild Sardinia, Argiolas crafts charming wines, that deliver true Sardinian falvours and unbeatable value. Visitors have long been attracted to Sardinia’s Wild beauty and natural energy, characterized in its sculpted red granite rocks and rugged cliffs, glorious beaches, and fascinating stone relics.
Located amid Sardinia’s natural beauty, just north of Cagliari, is the Argiolas estate, widely known for its crips and refreshing white wines and complex reds. Antonio Argiolas and his twins sons, Franco and Giuseppe, have worked diligently to fulfill their commitment to become the leaders in Sardinian oenolgy. Over the years the Argiolas family has strongly insisted on its native Sardinina vines, fousing on the indigenous white varietals Nuragus and Vermentino and the red varietals Cannonau, Monica Carignano and Bovale Sardo. Giacomo Tachis, father of prestigious wines such as Sassicaia, has been instrumental in placing Argiolas on the quality map. Like the Argiolas family, Tachis has a true
passion for the island’s native varietals. In 2004 The Wine Advocate said Argiolas produces “ essential wines for those looking to discover what wines and vitiulture od Sardini are all about”.
www.cantine-argiolas.it/
Fermentation without selected yeasts, maceration lasts 16-18 days. The wine is stored in new, French oak casks. Dark ruby red, due to ageing, but intense....
Medium duration maceration, malolactic fermentation in cement vats. Aging in barrique for 10-12 months and in bottle for approximately 6 months. Intense ruby...
Soft pressing, fermentation at controlled temperature. Only natural yeasts are used for maturation. Light straw yellow with greenish tinges. On the nose...
Fermentation, maceration for 12-15 days, with frequent pumping over, Storage in cement tanks or oak casks. Aging in bottle. Intense ruby red colour tending to...
Fermentation cycle of 8-10 days , including maceration. A few pumping over and short malolactic fermentation. Storage in cellar in vats and traditional casks....
Soft pressing, fermentation at 10-18ºC for 20 days. Low-temperature storage in stainless steel. Straw yellow colour with greenish tinges. Subtle, intense...
Due to the high density of the must, fermentation is slow and arduous. Once a certain degree of alcohol content is reached fermentation is stopped and the...
Tento extra panenský olivový olej patří mezi špičku Sardinie. Je vyráběn starou tradiční metodou ručního...
