Wines of Sardinia: The best Sardinian wines at unbeatable prices

Sardinia, considered one of the most beautiful islands in the world because of its unspoilt beaches and crystal-clear waters, has a remarkable wine production. It is no coincidence that huge expanses of vineyards are scattered all over the place, growing luxuriantly thanks to the mild and breezy climate. Moreover, Sardinia is also rich in autochthonous vines in addition to the international ones that were planted in the 18th century by the Aragonese and therefore represent the strong point in Sardinian wine production. These are vines such as Vermentino and Cannonau, true emblems of the island. Alongside these, another very important grape variety is Vernaccia di Oristano, followed by Nuragus, Carignano, Sangiovese, Nieuddu, Malvasia and Manzoni Bianco . Despite having only one Denominazione di Origine Controllata e Garantita (DOCG), Sardinia can boast no less than 17 Denominazione di Origine Controllata (DOC). Among the best Sardinian wines on xtraWine you can find many that have been awarded important prizes by Bibenda, Gambero Rosso and AIS, all from important wineries such as Sella & Mosca, Quartomoro, Contini, Argiolas and Capichera. As they are fairly structured red and white wines, they are ideal for meat and game dishes, but the particularity of Sardinian red wines lies also in their ability to adapt to more delicate dishes such as soups, fish and shellfish.

Sardinian Wines: A Millenary Tradition

A Mosaic of Viticultural Cultures

Sardinian wines, born in a land rich in natural wonders, represent the miraculous syncretism of ancient Nuragic, Semitic, Phoenician, Cretan and Roman traditions. Today, the modern valorisation of regional productions aims at international contexts, rediscovering ancient traditions and opening up to global and demanding markets. Thanks to the recovery of territorial traditions, producers have created masterpieces that are appreciated worldwide, as well as small productions that are in demand among enthusiasts.

A Millennial Legacy

Viticulture and wine production in Sardinia date back to the Iron Age, as evidenced by archaeological findings. The island independently developed wine production before the arrival of the Greeks.

Influences from the Past

During Roman and medieval times, important wine production emerged in the main Sardinian centres. Spanish influence led to the spread of the Carignano and Spanish Bovale grape varieties. Other populations, such as the Aragonese, Genoese, Pisans and Sabaudis, imported grape varieties and traditions.

A Productive Redemption

In recent decades, entrepreneurship has contributed to the revival of Sardinian wines, with the collaboration of prestigious oenologists such as Giacomo Tachis, promoter of the first Super Sardinian, and modern wineries such as Cantina Mesa, Argiolas, Sella & Mosca and Capichera. Some small artisan producers such as Dettori, Columbu and Sedilesu have preserved ancient traditions.

Famous Production Areas

The fame of Sardinian wines is linked to famous types such as Vermentino di Gallura, Carignano del Sulcis and Cannonau. However, numerous indigenous varieties such as Torbato, Nuragus, Nasco, Granazza, Malvasia Bianca and Vernaccia deserve more notoriety. The main production areas are Gallura, Alghero, Sulcis, Cagliari and the province of Nuoro.

Scents and Flavours of the Territory

The best Sardinian wines are characterised by great intensity, enhancing the Mediterranean and island profile. From the intense aromas of myrtle, shrubs and red fruit of Cannonau to the marine freshness of Torbato and the sunny warmth of Malvasia di Bosa. The whites are paired with seafood specialities such as mullet roe and lobster, while the full-bodied reds go well with roast porceddu and typical pecorino cheese.

Discover Sardinian wines on xtraWine

To immerse yourself in one of the most interesting wine landscapes of the Mediterranean, discover the vast selection of the best Sardinian wines on sale online at xtraWine. Compare the characteristics and choose the bottle that best suits you and your oenological curiosity.

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Sardinia

Country name Italy
History The name derives from the ancient people who lived there: the Sardinians. Colonized by the Phoenicians, then by the Greeks, it was called by the latter as Ienusa, because in its geographic form it looked like the shape of a human foot.
Perc hill 68
Perc mountain 14
Perc plain 18
Soil and climate The climate of Sardinia is insular-Mediterranean. Summers are long, hot, dry and windy; winters are short, rainy but not cold, with the exception of the higher areas. The annual averages oscillate between the 18 ° C of the coastal strips and the 14 ° C of the internal ones, where the thermal excursions are also more relevant. The rainfall is decent in autumn-winter, scarce in spring and almost absent in summer, but it can have heavy rainfall, cold winds and temperature changes quite drastic between February and March, which can damage the vegetative awakening of the vine. The dominant wind is the Mistral, from the north-west, which invests above all the western sector of the island, while the warm and swirling garbino and scirocco wind on the southern coasts.
Surface area 24090
Typical dishes Despite being an island, Sardinia is not a land of fishermen, and the most authentic Sardinian cuisine is that of the hinterland, linked to the uses and the gastronomic habits of the populations of the plains and the mountains. Sardinian cuisine is mainly based on pasta, soups, bread, vegetables such as artichokes and tomatoes, lamb and sheep meat, goat and goat, but also on pigs and cows, obtained from intensive farms in the extensive pastures. The most famous appetizers are the bottarga, eggs of tone or mullet dried and sliced ​​very thin on slices of toasted bread, used also as a seasoning for savory and tasty first courses. Numerous salads based on seafood, such as seafood, lobster, or boiled octopus served with oil, salt, pepper and lemon. Not many cured meats, including the raw pork ham, the goat and sheep hams of Teulada, the Irgoli sausage. Among the first courses, the most typical are is mallereddus, tiny gnocchi flavored with wild boar sauce, or with potatoes, onions and grated pecorino. Maccarones are also tasty, obtained from a dough from a mixture of durum wheat semolina with water, twisted to a knitting needle, seasoned with ricotta or meat sauces. The desserts are often enriched with honey and cheese, fried and served sprinkled with honey, mostly arbutus. Made with ricotta cheese is the ricotta cake, enriched with almonds, walnuts and raisins, the zippulas, with flour, sugar, eggs, brewer's yeast, ricotta, potatoes and orange peel.
Typical products Desserts are some of the greatest Sardinian wines, exported only in small quantities: moscato, malvasia and Vernaccia di Oristano. Cannonau is a potentially high quality chameleonic grape that can give sweet or dry, red or rosé wines. Its most accomplished expression is perhaps the Cannonau of Sardinia, ruby ​​red color tending to garnet with aging, which has a pleasant aroma of grapes and ripe red fruit and a savory and warm flavor. The Vermentino di Sardegna is the white grape variety most typical of Sardinia but is also present on the Ligurian coast, where it is called pigato, and throughout the South of France. The Vermentino di Gallura, produced in the north-east, is the best Sardinian DOCG, resulting from an extreme concentration of Vermentino grapes due to the combination of hot, dry soils and sea winds. The most successful red is the Carignano del Sulcis DOC, produced in the south-western end of the island with old carignan grapes of satisfactory yield.