Blog: Argiolas
Sardinia

Neither the blisteringly hot landscape in summer nor the sleepy provincial town of Serdiana give visitors any idea that an amazingly good wine is made in this lonely spot a few kilometers north of Cagliari. How one can be deceived! Franco and Giuseppe Argiolas, third-generation winemakers and masters of a good 200 hectares of hilly wine country, are bursting with energy and innovative spirit. The vinification is done with the latest stainless steel technology and also the marketing - about half of the wine remains in Sardinia, just under 30 percent is drunk in the rest of Italy and about 20. percent goes to England, Germany, France, the Benelux countries and the U.S. - works amazingly well by Sardinian standards, because the two brothers have taken it into their own hands and the next generation is already ready.

In addition to the spacious production facilities, a real tour de force awaits the visitor: a gymnasium-sized, six-meter-high storage cellar that literally rests on a forest of concrete pillars. A number of remarkable wines mature in it. The most interesting among them is, of course, the red Turriga, a great red wine with a dominant proportion of Cannonau and a proportion of Carignano and Malvasia to complement it. It is aged for 18 months in French oak and is internationally known and appreciated as one of the best wines of Sardinia.

But the farm's other wines, the Cannonau di Sardegna called Costera, the Monica di Sardegna Perdara and the whites Selegas, Costamolino and the dessert wine Angialis are also quite respectable. - Gerardo [TS03/23]

"Argiolas presents a kind of family winery as a model, but on a grand scale. The new generation at the helm is professional and passionate, and fortunate to have the use of an oenologist and technical director as humble as Mariano Murru." - Daniele Cernilli (Doctor Wine)