Argiolas
Cannonau di Sardegna Costera 2023
| Denomination | DOC Cannonau di Sardegna Rosso |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | Bovale, Cannonau, Carignano |
| Aging | Malolactic fermentation in vitrified cement tanks and maturation in small oak barrels for 8-10 months; brief ageing in bottle. |
- Name and vintage: Costera Cannonau di Sardegna DOC 2023, 14.5% vol
- Grapes: 90% Cannonau, 5% Bovale and 5% Carignano from the Sisini estate
- Vinification: maceration at 28-30°C and malolactic fermentation in cement vats
- Ageing: 8-10 months in small oak barrels and a short rest in bottle
- Taste and pairings: notes of cherry and myrtle, ideal with roasts and pecorino cheese
Description
What kind of wine it is
Costera is a Cannonau di Sardegna produced by Argiolas. This red wine is created from a meticulous blend of Cannonau, Bovale and Carignano grapes. Characterised by a deep ruby colour with garnet highlights, it offers an intense and vinous bouquet. Distinct notes of ripe cherry and red plum emerge, enriched by hints of myrtle, Mediterranean scrub herbs, vanilla and black pepper. On the palate, it is warm and well-structured, supported by velvety tannins that lead to a soft and pleasantly fruity finish. Its excellent balance makes it ideal for pairing with flavourful first courses, roast suckling pig and aged Sardinian pecorino.
Where it comes from
The grapes come from the Sisini estate, in the Trexenta region, located in the hilly hinterland of the Gulf of Cagliari. The vineyards are situated at around two hundred metres above sea level, immersed in a Mediterranean climate with mild winters and hot, breezy summers. The soil is calcareous and rich in sandstone, with clay fractions and pebbles that ensure a loose terrain. Argiolas applies strict sustainable farming practices, using grassing to preserve soil vitality. The health of the vines is monitored through a vineyard geolocation system, allowing targeted interventions and minimising the use of chemicals.
How it is produced
Production begins with a manual harvest in the early hours of the morning. In the winery, fermentation and maceration on the skins last about twelve days at a controlled temperature. Subsequently, the wine undergoes malolactic fermentation in vitrified cement tanks, an essential process to soften the structure. Maturation takes place in small second-passage French oak barrels for a period of eight to ten months, enriching the complexity of the aromatic profile. The process concludes with a brief bottle ageing before release to the market.
History and Curiosities
Founded in 1938, the historic winery Argiolas has passed down Sardinia's winemaking excellence through three generations, celebrating an authentic bond with its territory. By valuing the vineyards as an invaluable heritage, the company combines tradition and innovation by adopting strict sustainable practices that minimise the use of chemical products. Through advanced geolocation systems, it constantly monitors the health of the vines to ensure targeted interventions and superior quality, praised even by the renowned magazine Wine Spectator.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1938
- Oenologist: Mariano Murru
- Bottles produced: 2.500.000
- Hectares: 250
From their grand old man, a monument to an extraordinary entrepreneurial history, they have picked up the stubbornness and sense of challenge to the world, the simple and authentic joy of harvesting and crushing, the passion that springs from the bubbling musts and the effervescent young wines, the personality that defines the tenacious and mature wines, as soft as the limestone in which their roots are sunk, perfumed and savoury like the sea, long-lived like Sardinians.
In 1979 Antonio Argiolas, an established local entrepreneur, went to Argentina and California. These travels were a source of inspiration for him, and represented the beginning of a revolution; in fact these showed him the needs to overcome the parcelling out the countryside, which was widespread on the island, and to employ technologically advanced machines to work larger expanses of land under single ownership.
So, he acquired the lands of Selegas-Sa Tanca and Susini, the Winery’s largest estates. These are the places that Argiolas wine speak of, emblems of the strength, courage and farsightedness of the idea. Read more
| Name | Argiolas Cannonau di Sardegna Costera 2023 |
|---|---|
| Type | Red still |
| Denomination | Cannonau di Sardegna DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Bovale, Cannonau, Carignano |
| Country | Italy |
| Region | Sardinia |
| Vendor | Argiolas |
| Story | History and Curiosities Founded in 1938, the historic winery Argiolas has passed down Sardinia's winemaking excellence through three generations, celebrating an authentic bond with its territory. By valuing the vineyards as an invaluable heritage, the company combines tradition and innovation by adopting strict sustainable practices that minimise the use of chemical products. Through advanced geolocation systems, it constantly monitors the health of the vines to ensure targeted interventions and superior quality, praised even by the renowned magazine Wine Spectator. |
| Origin | Costera Estates in the countryside of Siurgus Donigala, in the Sarais and Sisini areas (southern Sardinia) |
| Climate | Mediterranean: mild winters, limited rainfall, very hot and breezy summers |
| Soil composition | Limestone, clay fractions, medium texture tending to loose, small and medium-sized pebbles. |
| Fermentation temperature | 28-30 °C |
| Fermentation | Approximately 10 2 days |
| Production technique | Fermentation and maceration at controlled temperature (28-30 °C) for about 10 2 days; malolactic fermentation in vitrified cement tanks; maturation in small oak barrels for about 8 0 months and brief ageing in bottle |
| Wine making | Fermentation and maceration at a controlled temperature of 28-30 °C for about 10 2 days; malolactic fermentation in vitrified cement tanks; maturation in small oak barrels for about 8 0 months and a brief refinement in bottle. |
| Aging | Malolactic fermentation in vitrified cement tanks and maturation in small oak barrels for 8 0 months; brief ageing in bottle. |
| Year production | 2500000 bottles |
| Allergens | Contains sulphites |