Wines produced in a territory that is certainly among the least polluted in the world,

in the most suitable areas for growing grapes, well ventilated and sunny

to allow the optimal maturation of each bunch,

from men who have handed down the secrets of winemaking for millennia,

even if open to the news and tastes of our times

Great Sardinian wines -

MANY WINES are produced in SARDINIA and all are excellent.
We do not want to impose anything on anyone, we only suggest that the best way to get to know and appreciate Sardinian wines is to taste them all and choose forever the ones that are more appealing and ideal for collecting and investing.
Remembering that many are still unknown to the general public despite deserving to be held in high regard.
To get a good overview of Sardinian wine production, we suggest you visit the website:
published under the aegis of the Autonomous Region of Sardinia, as no one has done better so far.  
                     Here we give only a brief summary


Classic red wine produced throughout SARDEGNA and made from vines existing in the island since prehistoric times. Its taste has intense and different nuances depending on the place of production and the altitude of the vineyards and their exposure to the sun.
Robust wine with flavors and aromas of red flowers and ripe fruit. A study by researchers at the William Harvey Institute of QueenMary Hospital in London states that Sardinian wine, and Nuoro in particular, is an elixir of long life. The merit is of the polyphenols, substances formed by pigments and tannins, of which our wines are rich. Doctors examined arterial cells on which polyphenols, and in particular procyanides, have positive effects, and wines from the province of Nuoro and the French department of gers, famous for the longevity of its populations. Discovering that the wines of these areas contain levels of procyanides 5 to 10 times higher than other wines examined. The secret lies in the qualities of the grapes, in respect of the ripening times and in the «traditional production methods used in Sardinia».


Type and pink alcoholic grade (min.12,5°); Red (min. 12,5°)

Reserve (min. 13,0°); dry liqueur (min. 18,0°)

Sweet liqueur (min. 16,0°)

Aging Min. two years of which at least six months in oak or chestnut casks for the Riserva type, and min. a year of which at least six months in cask for the liqueur type




The production of this wine is all concentrated in the southwestern part of Sardinia where a grape imported by the Phoenicians is grown at the time of the first Mediterranean migrations.
Vigorous wine for the intensity of flavors and scents derived from the prevalence in the area of production of warm climates and on arid and sandy soils. Ruby-colored wine with an intense flavor and spicy scents.

Type and level of alcohol Rosato (min.11.5 ); Red (min. 12.0th)

Red reserve (min. 12.5 degrees); Top red (min. 13.0th)

Novello (min. 11.5th) Passito (16.0 degrees of which 2.0 degrees to play)

Aging Min. two years in barrels of which at least six months of refining in the bottle for the type Reserve and Superior and min. six months of which at least three bottle for the type Passito


From an ancient vine, already well known in the time of the Romans, a wine with a golden and amber color is produced with an intense sweet taste that recalls without any ancient jams

Sweet wine with characteristic moss flavor, ALBICOCCHE AND PERSISTENT CANDITI, intense scent, amber gold color


Type, alcoholic degree Natural liquor min. 17.5th of which 2.5 degrees to be carried out

Natural liquor Reserve with aging of at least one year


Alcohol content 15.0 degrees of which at least 3.0 degrees to be carried out

Sweet Liquor Type


Alcohol content 11.5 degrees of which at least 3.5 degrees to be carried out, max gradation. 14,5



The nasco is one of the most appreciated wines of Sardinia requested by a not very large circle of admirers because of its cost and poor production. Pearl of Sardinian winemaking. Luxury dessert. It is a unique grape in the world grown only in Sardinia. Productions are very limited It is a wine of an elegant color amber, intense scent, flavor of ripe fruit.figs and honey.

Type, alcoholic grade Dry min. 14.0 degrees; Dry liqueur min. 17.5 degrees of which

2.5 degrees to be carried out; Liquor reserve

Aging Min. two years of which at least one in barrel for the Reserve type


Deriving from a vine imported to Sardinia from the east two types of wines are produced called Malvasia: from Cagliari and from Bosa. They differ in the different climatic conditions of the production sites, and in the processing methods. They both have a golden color, softer in that of Cagliari, and flavors of flowers and fruit. A wine that has always been exported all over the world, it is said that Giorgio Plantageneto, 1st Duke of Clarence, was killed drowned in a barrel of Malvasia. The same Shakespeare reports this anecdote in his work Riccardo III.

DOC MALVASIA DI BOSA: Typology, alcohol degree Natural sweet min.15,0 °; Dry min. 15.0 °

Natural sweet liqueur min.17,5 °; Dry liqueur min. 17.5 °

Aging Min. Two years

DOC MALVASIA DI CAGLIARI: Alcohol 14.0 ° of which 2.0 ° to be carried out

Type, alcohol content Dry min. 14.0 °; Liqueur min. 17.5 ° of which 2.0 ° to be performed;

Dry liqueur min. 17.5 ° of which 1.0 ° to be performed; Fortified

Reserve with min. two years of aging, one of which in the barrel

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It is one of the most known and appreciated Sardinian wines, It is obtained from a vine introduced by the Phoenicians and is cultivated all over the island, but mainly in the Oristano area and in Tharros. Already in the 1800s Cettolini wrote of the Sardinian vernaccia: "... it must be judgedwith the senses ... it's its aroma that is worth; it is the delicacy of his ensemble that conquers; it is that curious taste of fruit, of bitterness, full of grace that never tires you, rather it seduces you ... A wine therefore generous, alcoholic, dry, bitter, velvety; real luxury wine. Many compare it and prefer it to the renowned French cognacs because obviously less alcoholic and more amiable.

"Of Vernaccia wines they are produced in other places in Italy, but no one has ever reached the appreciations that connoisseurs and not attribute to Sardinian vernaccia.

VERNACCIA DI ORISTANO DOC: Alcohol content Min. 15.0 °

Type, upper alcohol content min.15,5 °, dry liqueur min. 18.0 °

Sweet liqueur min.16,5 °

Aging Min. Two years in cask, min. three years for the Superiore


Extraordinary dessert wine that has nothing to envy of the best known Iberian liqueur like port or madera. Ruby red color and intense but balanced aromas and flavors, FINE AND DELICATE candied fruit and jams- taste: pleasant, from dry to sweet.


Alcoholic strength Min 14.5 ° of which 2.5 ° to be performed

Dry type and alcohol content 14.0 ° of which 0.5 ° to be performed;

Liqueur 17.5 ° of which 2.5 ° to play;

Dry liqueur 17.5 ° of which 1.0 ° to be performed;

Liqueur Aging Reserve Min. Two years of which at least one in cask of Reserve type