Tasting Notes: The Teularju Barbagia Rosso is 100% Cannonau from steep hills and high-elevation. Juicy and elegant, expressing notes of cranberries, cherry flesh and underripe strawberries. The finish is bright and laser sharp.... Read More
Estate History: Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. The winery was founded in 1938 by Antonio Argiolas and was the first on the island to pursue quality... Read More
Tasting Notes: Audarya’ flagship wine the Cannonau di Sardegna has great structure with a perfect balance of soft tannins and lively acid that play well with the expression of red and black berry and undertones of tobacco... Read More
Tasting Notes: Bucce means skins, as in macerated on the skins / macerato sulle bucce. This macerato / orange wine is very drinky: sour Mirabelle plums, sea salt, and dried white flowers float on bass notes of coastal wild rosemary... Read More
Tasting Notes: The Cantina Gungui Berteru En Rose offers fresh aromas of wild herbs and red fruits, while the palate delivers dense, concentrated flavors balanced by vibrant freshness, thanks to the vineyard's elevation and... Read More
Tasting Notes: The nose and palate reveal vibrant notes of red fruits and wild herbs, complemented by fine, ripe tannins and remarkably fresh acidity for a full-bodied red—thanks to the vineyard's high elevation. This... Read More
Tasting Notes: Produced using a blend of 95% Monica; 5% Bovalleddu, Tintillu, Cannonau, Barbera, in this very old, intense vineyard site. Arrògusu is a Sardinian term meaning pieces or shreds, reflecting the traditional viticultural... Read More
Tasting Notes: Teularju Ghirada Ocruarana Barbagia Rosso IGT comes from the Ghirada, or Cru, called Ocruarana. Cannonau (Grenache/Garnacha) is harvested in early October, before spontaneous fermentation and a 15-day maceration... Read More
Tasting Notes: Teularju Ghirada Ocruarana Barbagia Rosso IGT comes from the Ghirada, or Cru, called Ocruarana. Cannonau (Grenache/Garnacha) is harvested in early October, before spontaneous fermentation and a 15-day maceration... Read More
