Argiolas
Vermentino di Sardegna Costamolino 2025
| Denomination | DOC Vermentino di Sardegna |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 100% Vermentino |
| Aging | Short maturation on fine lees; ageing in bottle for 1–3 months. |
- Name and vintage: Vermentino di Sardegna DOC 2025, made from 100% Vermentino grapes
- Aroma and colour: straw yellow; hints of jasmine, peach, lime and saline notes
- Taste: dry, fresh and savoury wine; balanced acidity, medium body and delicate finish
- Vinification: free-run must in stainless steel, fermentation at 16–18°C and ageing on fine lees
- Pairings: ideal with seafood risottos, shellfish, soups, fregola and soft cheeses
Description
What kind of wine it is
Costamolino is a still, dry white wine made from Vermentino grapes, a representative expression of the Argiolas winery. This Vermentino di Sardegna boasts an intense aromatic profile, characterised by notes of jasmine, white peach and lime, enriched with fresh aromatic hints and saline and iodine nuances. On the palate, it is savoury and balanced, supported by a fine acidity that delivers a delicate and persistent finish. Its medium-bodied structure is ideal for accompanying seafood flavours, pairing excellently with fish risottos, shellfish, soups and soft cheeses.
Where it comes from
The Argiolas vineyards stretch across Sardinia on the hills of Suelli and Selegas, within the historic estates of Pranu Sturru and Perda Campus. The vines grow at an altitude of one hundred and ninety metres, immersed in a Mediterranean climate with hot, windy summers that favour regular ripening of the grapes. The calcareous and marl soils, interspersed with stony areas, impart a pleasant gustatory tension to the wine. The agronomic management follows sustainable principles and employs advanced vine geolocation systems to monitor plant health, reducing the use of chemicals and allowing precise intervention in each plot.
How it is produced
The process begins with a rigorous selection of the grapes and gentle pressing to extract only the prized free-run must. This is followed by natural cold settling to clarify the liquid before fermentation, which takes place in stainless steel tanks for about twenty days at a controlled temperature. This technique preserves the integrity of the varietal aromas. To enhance structural complexity, the wine undergoes a brief maturation on the fine lees, concluding the ageing process with a final rest of several months to highlight freshness, balance and the pronounced savoury drive that distinguishes it.
History and Curiosities
Costamolino embodies the legacy of Cantina Argiolas, founded in the 1930s and now in its third generation. This Vermentino di Sardegna DOC originates from the Vecchie Vigne estate, on the limestone hills of Selegas. Deep respect for the land guides a strict commitment to sustainability, aimed at minimising the use of chemicals. An advanced geolocation system remotely monitors the health of each individual vine, preserving their longevity and thus combining deep-rooted island tradition with the most modern technological innovations.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- 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 Vermentino di Sardegna Costamolino 2025 |
|---|---|
| Type | White still |
| Denomination | Vermentino di Sardegna DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Vermentino |
| Country | Italy |
| Region | Sardinia |
| Vendor | Argiolas |
| Story | History and Curiosities Costamolino embodies the legacy of Cantina Argiolas, founded in the 1930s and now in its third generation. This Vermentino di Sardegna DOC originates from the Vecchie Vigne estate, on the limestone hills of Selegas. Deep respect for the land guides a strict commitment to sustainability, aimed at minimising the use of chemicals. An advanced geolocation system remotely monitors the health of each individual vine, preserving their longevity and thus combining deep-rooted island tradition with the most modern technological innovations. |
| Origin | Hills of Suelli and Selegas, Sardinia, Italy |
| Climate | Mediterranean: mild winters, limited rainfall, very hot and windy summers |
| Soil composition | Calcareous and marly soils, with brown soils and highly calcareous soils |
| Fermentation temperature | 16–18 °C |
| Fermentation | About 20 days |
| Production technique | Careful selection of grapes; very gentle pressing using only the free-run must; natural decantation at controlled temperature (10–12 °C); fermentation at controlled temperature (16–18 °C) for about 20 days; vinification and maturation exclusively in stainless steel tanks; brief period on fine lees; bottle ageing for 1–3 months. |
| Wine making | Careful selection of the grapes; very gentle pressing using only the free-run must; natural settling at 10–12 °C; fermentation at 16–18 °C for about 20 days in stainless steel tanks; brief resting/maturation on fine lees; bottle ageing for 1–3 months. |
| Aging | Short maturation on fine lees; ageing in bottle for 1–3 months. |
| Allergens | Contains sulphites |