Knowing a place intimately also means knowing its culinary traditions; the origin and history of flavors contained in a bite or a sip of pure pleasure. Sardinian wines are the fruits of a wonderful union that combines terroir, nature and human ingenuity. The soil and climate factors make the island a particularly suitable place for producing excellent wines, but equally important is the skill of the producers, who, starting from favorable conditions, create the unique alchemy that translates into Sardinian wines.
We offer you a circular itinerary of taste, which touches the whole island through some of its best-known and most appreciated wines and through pairings with local dishes and products.
1st stop: Vermentino di Gallura
We begin our journey in Gallura, in northeastern Sardinia. The only wine on the island to boast the DOCG certification (obtained in 1996), Vermentino owes the minerality and intense aromas for which it is known and appreciated to the natural acidity of the granite soils and proximity to the sea. The rigorous specification provides for a percentage of Vermentino grapes of at least 95%. This prince among Sardinian wines is a versatile partner, which goes perfectly with seafood, shellfish, fish appetizers, baked and grilled fish, but also with mature pecorino.
2nd stop: Cannonau
Let's leave Gallura behind and head further south, among rugged mountains and villages perched with ancestral charm, to discover a new taste. Cannonau is a regional DOC, but the vine expresses its full potential in Barbagia, between Oliena and Mamoiada and in Ogliastra, in the Jerzu area. Cannonau was introduced into Sardinia in the Nuragic era, more than three thousand years ago and is considered the oldest wine in the Mediterranean. It goes perfectly with grilled meat, roasts, Sardinian cured meats, pork in general and game.
3rd stop: Bovale
The third stop takes us to a wine whose production area is actually quite large: Bovale. The term "Bovale" identifies two distinct black grape varieties, the most widespread of which, the Sardinian Bovale, is present in the Cagliari area, in the territory of Oristano and Terralba, in Anglona and Logudoro. Bovale is also part of the composition of the DOC Mandrolisai, which has its heart right in the geographical center of Sardinia. While younger wines pair perfectly with sheep meat, game and roasted red meats, those aged in wood acquire a degree of complexity that makes them perfect in combination with braised meats and long-cooked stewed meats.
4th stop: Monica
The fourth stop takes us even further south, where we find Monica, an indigenous vine present only in Sardinia and widespread from south to north, but which is best expressed in the Campidano area surrounding the municipality of Serdiana. Both the Monica di Sardegna DOC and Monica di Cagliari DOC denominations were created in 1972. It is a regional DOC, which covers the entire island. Perfect for an aperitif based on semi-mature pecorino cheese and cured meats, this wine can also be paired with first courses with tasty seasonings and roasted or grilled meats, both red and pork.
5th stop: Nuragus
With this stop we remain in the south, in the Piana del Campidano. Among the white grape varieties of Sardinia, Nuragus is still the most cultivated today, extending over an area of approximately 3300 hectares between Cagliari and Oristano. Probably imported by the Phoenicians, Nuragus is an adaptable vine with a great yield, cultivated above all according to the traditional sapling system. The DOC Nuragus of Cagliari has been recognized since 1975. Nuragus can be paired with tartare and fish soups, shellfish, crustaceans, pasta with bottarga, white meats and above all fried fish.
6th stop: Girò
We continue our journey without leaving Campidano, in the lands where Girò is produced, a black grape variety introduced during the Spanish domination. Girò, whose DOC dates back to 1972, is today widespread only in limited areas of the provinces of Cagliari and Oristano. Dry wines, but also sweet wines and liqueur wines are made from the grapes of this vine. The best pairing is with mature cheeses and red meats; in the sweet and liqueur version, however, it accompanies desserts such as red fruit tarts, baked pastries and traditional almond-based desserts.
7th stage: Carignano
Let's now move to the southwestern area of Sardinia, among deposits and historic mines, where Carignano del Sulcis, one of the most important DOCs in the region, is produced. It was probably the Phoenicians, founders of a colony on the island of Sant'Antioco, who introduced the vine to Sardinia (unique among the ungrafted Sardinian vines), from which full-bodied wines with great mineral flavor are obtained. Carignano goes perfectly with lasagne or pasta with meat sauce, goat, lamb and suckling pig, game and medium and long-matured cheeses.
8th stop: Vernaccia
We go up the western coast to reach the centre: here, in the province of Oristano where you can still feel the glorious past of the Sardinian Judicial Middle Ages, a famous white grape variety is grown: Vernaccia. According to some sources, this vine may have been introduced to Sardinia in Roman times. Its particularity is due to oxidative maturation in full barrels, under a layer of yeasts called "flor". The DOC Vernaccia di Oristano was the first Sardinian denomination, recognized already in 1971. Vernaccia is an excellent aperitif wine and is enjoyed at its best when combined with smoked fish, bottarga, spicy fish soups, blue cheeses and dry pastries based of almonds.
9th stop: Malvasia
Leaving the Oristano area behind us, let's head north, towards the hills and plateaus of the historic region of Planargia, a place swept by the southwest wind and equipped with a particular microclimate that makes it suitable for the cultivation of Malvasia. Malvasia is a white grape variety that spread on the island in the Byzantine era, from which two different DOC wines are produced: Malvasia di Bosa and Malvasia di Cagliari. Sardinian Malvasias are rich and alcoholic, pair very well with pastries, both dry and creamy, and are excellent meditation wines. The dry versions are also perfect as an aperitif.
10th stage: Cagnulari
Moving north, we stop in a narrow geographical area of the province of Sassari, where Cagnulari finds its chosen environment. The DOC Alghero Cagnulari originates from the vinification of these black grapes. Cagnulari has similarities with the Spanish Graciano and with another native Sardinian vine, the Bovale, and was probably introduced by the Spanish during the centuries of Aragonese domination. The best pairing is with stuffed pasta, cold cuts, roasts, game, red meats and medium-aged cheeses.
11th stop: Torbato
Let's move further north, up to the wide plains of Nurra, the chosen land of Torbato, present almost only in Sardinia and exclusively in the Alghero area. The origin of this rare white grape variety is also most likely Iberian and, in fact, Torbato is also known as Catalan grape. Torbato is usually vinified alone to obtain both the wine of the same name and the base for a sparkling version; both fall within the Alghero DOC. It is the ideal companion for shellfish (especially lobster), seafood, fish soups, fried prawns and semi-hard cheeses.
12th stop: Moscato
With the twelfth and final stop we return to Gallura, where Moscato awaits us, a vine that in Sardinia is present both in the south, in the lower Campidano, and in the north, in Romangia and Gallura. Each of these areas corresponds to different types of Moscato and different DOCs, all vinified from white grapes. Moscato is also a regional DOC.
It is a vine whose presence in Sardinia probably dates back to Roman times. Moscato di Sardegna obtained the Controlled Designation of Origin in 1979. There are the following types: "white", "sparkling", "from overripe grapes" and "passito". In the dry version it goes well with fish and white meat, including spicy ones, or stewed fish. The sweet one, however, enhances the flavors of traditional dry pastries, unleavened desserts with candied fruit and raisins and tarts and creams.
Our itinerary to discover Sardinian vines ends here; at the Hotel dP you will have the opportunity to embark on a journey into the flavors of the area thanks to our wine tastings and gastronomic products carefully chosen to delight your palate. Make a reservation to retrace some stages of the tour through which to discover infinite possibilities of taste.
Start the journey: book your experience here.
For info and reservations:
Tel: 0789 1733030 - Email: [email protected]
Designed by
Powered by
