The proximity of the sea, the Mediterranean climate and the granite components of the soil contribute all to the subtle character of SPÈRA, a vivacious, fresh and accessible wine. Served chilled it’s a perfect aperitif or a welcome addition to enhance the delicious dishes of the Costa.
100%Vermentino di Gallura D.O.C.G
MAÌA is the product of the first grapes grown on our soil, harvested with meticulous care in order to obtain the best quality and vinified in our wine cellar. With its firm structure and complexity it’s a tribute to Gallura and the generosity of its Terroir.
100% Vermentino di Gallura D.O.C.G Superiore
This wine is an expression of the experimental spirit, guiding our projects in Siddura. It confirms the multifaceted potential of Vermentino, which enables differentiated modes of vinification, without compromising on its organoleptic qualities, which established its fame all over the world. We dedicated a part of our wine cellar to “elevage en barrique”, where the vinification of BÈRU takes place, in small barrels of french oak.
100% Vermentino di Gallura D.O.C.G Superiore
ÈREMA is the youngest red wine in our range. Its lively mouthfeel and fragrant richness accentuate its quality within a short time after the harvest. A blend of red grapes its a remarkable drinking experience and an ideal supplement to any dish.
Cannonau 85%, Cagnulari 15%. IGT Isola dei Nuraghi
The result of years of research and experimentation, a Cannonau rosé with an inebriating perfume and a captivating colour that invites drinking. An exotic and intense taste of pink grapefruit and pineapple giving a dry and fresh taste.
Cannonau 100% DOC
FÒLA represents the essence of Cannonau. The vineyards in Monti are strictly controlled, following with great care and attention the maturation process and the increase of alcoholic levels. The Cannonau vines encounter in Sardinia the ideal conditions, which enhance their multilayered aromatic and poliphenolic qualities and make of FÒLA a unique wine, with rich volume, balance and intensity.
100% Cannonau di Sardegna D.O.C
The surroundings of Usini are considered as the “homeland” of Cagnulari. As a characteristic example of this unique vine, Bàcco boasts a nose of extraordinary complexity and opulent ruby-red color, which transform its drinking experience into a sheer delight.
100% Cagnulari. I.G.T Isola dei Nuraghi
TÌROS is a confirmation of Sardinia as a global player in the production of great wines. A blend of Sangiovese and Cabernet, slowly aged in French oak barrels, produces a wine of ultimate elegance, harmony and generosity, which we consider as the highlight of our wine selection.
85% Sangiovese, 15% Cabernet. I.G.T Colli del Limbara
The best grapes selected from the finest vineyards in the Surrau valley produce a well-structured and intensely aromatic wine. The skins remain in contact with the must for a short time before fermentation in temperature-controlled, stainless steel tanks, where the wine will mature for several months on the fine lees (batonnage). It has a straw yellow colour with greenish hues, an intense bouquet with notes of exotic fruit. The wine is smooth, long and persistent in the mouth with subtle vegetal hints and mineral notes. This is a wine to drink with fish starters and main courses, fish cooked in salt, white meats, and fresh, soft cheeses.
100% Vermentino di Gallura D.O.C.G. Superior
Born from the same grapes used for Sciala though harvested later when fully ripe and carefully selected in the vineyard, comes a wine with an important structure and complex aromatic features. The must remains in contact with the skins for 12/24 hours at a temperature below 10°C. The fermentation (with lees contact) is carried out for 50% in large French oak not toasted barrels, and 50% in steel tanks and cement. The blend then evolves with its yeasts in stainless steel tanks and cement for six months, in contact with its lees. Finally it rests in the bottle for at least 9 months offering an intense bouquet with notes of exotic fruits.
A great accompiment with fish, fish pasta dishes, white meats, fresh soft cheeses.
100% Vermentino di Gallura D.O.C.G.
Branu: Spring breezes bring with them the scent of the sea and Mediterranean maquis to the vineyards. The entire fermentation process in temperature-controlled stainless steel tanks allows the primary aromas to be transferred into the must. Bottled young, it keeps the characteristic minerality and freshness of Vermentino di Gallura. The wine is a bright straw yellow colour with greenish hues. Intense aroma with fruity, mineral notes developing towards the floral. The taste is long and persistent, rich and intense. It makes an ideal aperitif and is an excellent accompaniment to seafood, and fish starters and main courses.
100% Vermentino di Gallura D.O.C.G.
This wine has an intense ruby red colour with purplish hues. Obtained by the vinification of Cannonau, Carignano, Muristellu (Bovale Sardo) grapes fermented in temperature-controlled stainless steel tanks with daily pumping over and plunging. It ages in steel tanks and for a few months in the bottle before release. The wine has an intense bouquet, with suggestions of ripe fruit and delicate hints of spice and Mediterranean maquis. It has a warm taste, with a good acid-tannin balance, good structure and persistence. This is a wine for starters with hearty sauces, roast meats, and medium matured half-fat cheeses.
45% Cannonau, 45% Carignano, 10% Muristell. I.G.T. Isola dei Nuraghi
Sincaru, meaning sincere, pure, is made from Cannonau grapes cultivated in granite soils which gives it a good balance in strength and minerality. Throughout the maceration process in stainless steel tanks continuous pumping over and punching down is carried out to extract the polyphenolic compounds. It is then transferred to not roasted Slavonian oak, for at least 12 months before bottling. The wine has a ruby red colour with slight garnet hues, an intense aroma of red fruits with hints of Mediterranean maquis. It is soft, warm and full in the mouth, and goes well with red meat dishes and mature cheeses.
100% Cannonau di Sardegna D.O.C.
Obtained by the vinification of Cannonau, Carignano, Cabernet Sauvignon, Syrah grapes. Maceration of the skins in the must is extended to around three weeks to allow the transfer of noble compounds and colour. It is matured for eighteen months in French oak barrels then allowed to rest after bottling for a few more months to bring out its full personality. The wine is ruby red tending to garnet, and has aromas of ripe red fruits and jam with notes of Mediterranean maquis. It is elegant and smooth in the mouth with a long, persistent finish. A wine for hearty roast meats, grilled meats, and semi-hard cheeses.
30% Cannonau, 30% Carignano, 30% Cabernet Sauvignon, 10% Syrah. I.G.T. Isola dei Nuraghi
Sincaru Riserva is produced in the best vintages by a long maceration of 100% Cannonau grapes. The wine has an intense aroma of sour cherries with spicy notes recalling the Mediterranean scrub giving soft, warm, and velvety texture. After a careful manual selection, fermentation takes place in Slavonian oak vats. The phase of wood aging (Slavonian mid-size oak) lasts at least 18 months, after which, with appropriate tastings, the bottling will be decided. Before bottling it is left several months in small concrete tanks, before being moved in bottles where it will remain at least six months. The wine matches very well with red meat dishes that require a stronger full bodied wine.
100% Cannonau di Sardegna D.O.C. Riserva
The vine is close to the island's north coast, on the hillsides looking down towards the sea. They are mainly sandy soils, well-ventilated, ideal for the withering of the MOSCATO, which reaches under such conditions a great concentration of the fruit to allow the production of the Passito type.
Obtained from Vermentino grapes. After a gentle pressing and a cold static clari cation, the must ferments in stainless steel tanks at controlled temperatures. In the spring after the harvest it is bottled with tirage syrup to 25 g/l sugar and selected yeasts. e bottles are arranged horizontally at a temperature of between 10 and 14°C, where they will remain for at least twenty-four months in contact with its lees, followed by other two months after disgorgement.
Obtained by 100% Cannonau grapes, after a short maceration, a soft pressing and a cold static clarification, the must ferments in stainless steel tanks at a controlled temperature. In the spring after the harvest it is bottled with tirage syrup and selected yeasts, where it remains for at least twenty-four months at constant temperature for the second fermentation, followed by other two months after disgorgement.