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Historic estates and founders

Sardinia

Costera: Cannonau from Argiolas: Costera expresses Cannonau through fruit, warmth and a round, structured palate. Argiolas uses ten to twelve days of skin contact, then carries out malolactic fermentation in glass-lined cement tanks.
A place at the Sardinian table: Argiolas recommends Costera with roast suckling pig, lamb or Sardinian pecorino: substantial dishes alongside its roundness and structure.
The three hectares that began the house: Antonio Argiolas inherited three hectares at Serdiana in 1938. Those vines became the starting point of the Sardinian family estate that now produces Costera.

Defining estates and collectives

Sardinia

A cooperative behind Carignano: Twenty-seven growers founded Cantina Santadi in 1960. Their Rocca Rubia expresses the collective project through Carignano del Sulcis Riserva, made from Carignano alone.
Extraction followed by time in wood: During around fifteen days in steel, frequent pumping over extracts compounds from the skins. The wine then spends about twelve months in fine-grained French barriques and at least six months in bottle before release.
Black fruit and a velvety palate: Blackberry, blueberry, myrtle, vanilla and liquorice accompany Rocca Rubia’s broad palate. Its velvety texture and persistent finish complete the profile.

Essential references

Sardinia

Gallura’s Vermentino in a dry white: Piero Mancini’s Vermentino di Gallura comes from the estate’s Gallura vineyards on granite-derived soils. It is vinified off the skins at 18°C. The dry white has light aromatics, a supple but structured palate and a delicate bitter finish.
Serving the wine: Piero Mancini recommends serving the Vermentino at 10–12°C with fish starters or shellfish.
From dentistry back to the vines: Based in Cagliari, Piero Mancini returned to the Gallura vineyards of his childhood. He opened his winery on the Gulf of Olbia in 1989, and Vermentino was the first wine to carry his name.