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Argiolas

Costamolino, named after the area, is made from Vermentino, an aromatic white grape variety that thrives in the Mediterranean climate of Sardinia. Vermentino often shows the fragrance of macchia, the mix of evergreen shrubs and herbs that typifies the Sardinian landscape. Costamolino hints at aromas of pine and mint coupled with ripe stone fruit and sweet citrus. The palate is at once vibrant and textural and finishes with lingering acidity. Costamolino is produced with the Mediterranean table in mind. The wine’s lemony acidity will accent rock lobster or squid but carries enough weight to work with spaghetti topped with bottarga or a bowl of brothy clams and fregola. Vermentino’s herbal flavor can also highlight vegetables such as fava beans or fennel.

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Argiolas Costamolino

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Costera, a name referring to hills, is made from Cannonau (Garnacha or Grenache). It is the workhorse red grape of Sardinia where it is likely to have arrived centuries ago from Spain, although an alternative theory suggests that Cannonau originated in Sardinia. In either case, Cannonau is well-adapted to the warm Sardinian climate and gives a deeply-colored, full-bodied red wine. Costera shows the typicity of the Cannonau grape with flavors of very ripe strawberries, black cherries, herbs, and spices. The warmth and intense sunlight of southern Sardinia can be seen and felt in the wine with unexpectedly deep color and fullness on the palate. French oak barriques provide rounded tannins and flavors of vanilla. Meat cooked over an open flame is an artform in Sardinia and specialties such as spit-roasted suckling pig or lamb are perfect for the rich and complex flavors of Cannonau.

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Argiolas Costera Cannonau

Perdera, meaning "place of many stones," is made from Monica, a grape that grows exclusively on the island of Sardinia and gives soft, easy-drinking wines with ample fruitiness. Some experts believe that Monica came from Spain but a genetic link has yet to be found. Monica is widely planted, easy to drink, and is very popular in Sardinia. The wine shows red fruit aromas and flavors of cherries and plums with floral notes and spices. Perdera is juicy with bright acidity and low tannins, making it an ideal red wine to pair with dark fish. An ideal match would be grilled tuna or salmon with a garnish of herbs or swordfish stewed with tomatoes and saffron. Served chilled, this wine will also elevate an outdoor meal of porchetta.

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Argiolas Monica Di Sardegna "Perdera" 2011

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Argiolas Nuragus Di Cagliari S'elegas 2012

Argiolas Tremontis Mirto

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