Estate Owned by: Franco and Giuseppe Argiolas


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Estate Owned by: Franco and Giuseppe Argiolas

  • Estate Owned by: Franco and Giuseppe Argiolas

  • Wine Region: Sardegna

  • Winemaker: Mariano Murru

  • Total Acreage Under Vine: 575

  • Estate Founded: 1937

  • Winery Production: 2,200,000 Bottles



On the island of Sardinia

  • On the island of Sardinia

  • In the comune of Serdiana, located in the province of Cagliari

  • Between the sea and the coastal wetlands.

  • Serdiana is dotted by small towns and villages, olive groves, fields and vineyards.



On the island, grapes have been grown since Nuraghic times.

  • On the island, grapes have been grown since Nuraghic times.

  • Indigenous varietals: Cannonau, Vermentino, Carignano, Monica, Bovale, Nasco, Girò, Nuragus.



In 1906, Antonio, the patriarch, was born in Serdiana.

  • In 1906, Antonio, the patriarch, was born in Serdiana.

  • Antonio was the first to plant vine rows, to join vineyards together, to seek quality in winemaking.



His two sons, Franco and Giuseppe inherited his passion, and shared it with their own children.

  • His two sons, Franco and Giuseppe inherited his passion, and shared it with their own children.

  • Today, the Winery is run by the third Argiolas generation: Antonio’s grandchildren.



Under the guidance of Giacomo Tachis and the skills of enologist Mariano Murru, the winery has consistently exceeded expectations for quality and set new benchmarks for the production of the traditional wines of Sardegna.

  • Under the guidance of Giacomo Tachis and the skills of enologist Mariano Murru, the winery has consistently exceeded expectations for quality and set new benchmarks for the production of the traditional wines of Sardegna.



The Argiolas family winery is dedicated to reviving and perfecting the production of native Sardinian grape varieties. Employing time honored wisdom, modern techniques, research, and, of course, passion.

  • The Argiolas family winery is dedicated to reviving and perfecting the production of native Sardinian grape varieties. Employing time honored wisdom, modern techniques, research, and, of course, passion.



The family estates include Serdiana Sisini, Selegas Sa Tanca, Selegas Bingias Beccias, and Porto Pino.

  • The family estates include Serdiana Sisini, Selegas Sa Tanca, Selegas Bingias Beccias, and Porto Pino.

  • For the past two decades, the winery has used the integrated farming approach.

    • Cultivation techniques that are ecologically sound and preserve environmental quality.
    • Reducing the use of chemicals such as pesticides, fertilizers and weed killers
    • Soil fertility maintenance
    • Crop rotation
    • Soil erosion prevention measures


Second-generation Franco and Giuseppe Argiolas, the two sons of Antonio, now manage the winery.

  • Second-generation Franco and Giuseppe Argiolas, the two sons of Antonio, now manage the winery.

  • Under their direction, all aspects of the winery were modernized, from the vineyards to technological innovation in the cellars.



For their staff, they chose one of Italy's leading oenologists, Giacomo Tachis.

  • For their staff, they chose one of Italy's leading oenologists, Giacomo Tachis.

  • Known to all as the ‘father of Super Tuscan wines’, the man behind illustrious labels such as Sassicaia, Tignanello and Solaia



Versatile crisp refreshing whites, complex expressive reds

  • Versatile crisp refreshing whites, complex expressive reds

  • Produce wine with only indigenous varietals producing authentic wines

  • Excellent QPR

  • Known as leaders in Sardinian enology

  • High altitude vineyards breed excellent fruit high in polyphenols (Antonio Argiolas lived to 102!)

  • Employ natural winemaking and vineyard management techniques avoiding chemicals

  • Solar panels provide 50% of the winery’s energy needs

  • Attained DOC status in 2010





A source for truly terroir driven, authentic wines

  • A source for truly terroir driven, authentic wines

  • The Argiolas winery has been largely responsible for the recognition of Sardegna as an exciting source for wines in the modern wine world

  • Traditional varietals improved by modern techniques

  • Build market distribution and volume with Costamolino, Costera & Perdera

  • Claim the prime position for the Sardinian varietal position

  • Crossover categories with varietal comps (Cannonau = Grenache)



95% Vermentino and 5% other local grapes

  • 95% Vermentino and 5% other local grapes

  • Malolactic fermentation was partially carried out, allowing for greater richness without sacrificing the typical effusiveness of the Vermentino grape.

  • Delicate aromas of citrus and tree fruits complement undertones of tropical fruits and honey. On the palate, the wine shows a delightfully zesty acidity.

  • Pair this wine with pasta primavera, gremolata sauces, vegetable terrines, and shrimp cocktails.



100% Nuragus

  • 100% Nuragus

  • The Nuragus grape is a native variety grown in the hillside area of Trexenta, at almost 660 feet above sea level. Nuragus is also the name of the ancient mortarless stone huts that can be found throughout Sardinia.

  • Aromas of peaches and citrus fruits complement undertones of nuts and herbs. On the palate, crisp acidity and light to medium body.

  • Pair this wine with shellfish in butter broth, velouté sauces, grilled calamari, or chicken saltimbocca.



85% Nasco and 15% Vermentino

  • 85% Nasco and 15% Vermentino

  • Nasco is typically associated with sweeter style dessert wines due to its perfumed and floral character, but is just as characterful and rich in this dry style.

  • This dry white wine shows expressive aromas of jasmine, white peach, honeysuckle and melon. On the palate, it is exotic and rich, with a full-bodied, creamy texture and some white pepper spice in the finish.

  • This wine makes a beautiful pairing with grilled pork, game, chicken and feta sausages or spinach pies.



100% Vermentino

  • 100% Vermentino

  • Selected from some of the oldest vines in various estate vineyards.

  • Aromas of apple and tree fruits complement undertones of apricot, toasted almond, and honey. On the palate, this wine shows a well-rounded mouthfeel that is beautifully balanced against its zesty acidity.

  • Pair this wine with oysters on the half-shell, butter and garlic sauces, vichyssoise, or serve it as a refreshing aperitif.



A blend of 50% Cannonau, 25% Monica, 20% Carignano, and 5% Bovale

  • A blend of 50% Cannonau, 25% Monica, 20% Carignano, and 5% Bovale

  • The grapes are hand-harvested in the early morning hours to retain freshness. A brief skin contact of less than 24 hours imparts the fresh fruit and lively aromas that make this wine a true standout.

  • Displays intense notes of wild berries and Mediterranean herbs. On the palate, it is lively, well-structured, and flavorful, with a long, satisfying finish.

  • Pairs beautifully with rich seafood, barbecued chicken, or ribs.



90% Monica, 5% Carignano and 5% Bovale Sardo

  • 90% Monica, 5% Carignano and 5% Bovale Sardo

  • The grapes are harvested in early October and fermented in glass-lined cement tanks. After fermentation, the wine is aged in French oak barrels for five to six months.

  • Persistent aromas of ripened cherry, cassis and black pepper carry through to the palate, and are followed by sweet hints of chocolate and firm tannins.

  • Pair with spicy foods, pasta with tomato or meat sauces, casseroles, and medium-aged cheeses.



85% Monica, 10% Carignano and 5% Bovale Sardo

  • 85% Monica, 10% Carignano and 5% Bovale Sardo

  • After fermentation in stainless steel, the wine is aged in second-passage French barriques for one year before release.

  • Displays enticing aromas of blackberry fruit, ripe plum, cedar, and tobacco. On the palate, it is rich, full-bodied and substantial with fine, ripe tannins and vibrant acidity.

  • A perfect match with savory dishes such as seafood stews or stewed lamb and even grilled tuna and swordfish.



95% Carignano and 5% Bovale Sardo

  • 95% Carignano and 5% Bovale Sardo

  • The perfect expression of this island's unspoiled landscape and exotic beauty, made from grapes that come from some rare pre-phylloxera vineyards.

  • Shows layered aromas of ripe black cherries, smoke, earthiness, sage and Mediterranean spice. Full-bodied and expansive on the palate, with concentrated notes of black fruit and sweet spice that harmonize well into the finish.

  • Perfect with herb roasted lamb or pecorino sardo.



90% Cannonau, 5% Bovale Sardo and 5% Carignano

  • 90% Cannonau, 5% Bovale Sardo and 5% Carignano

  • The juice is macerated with the skins for 16 days, with soft but frequent pumpovers. The wine is aged in French barriques for six months prior to bottling.

  • Offers seductive aromas of ripe black cherries, pepper, and licorice. Warm and full-bodied on the palate, with excellent texture, ripe fruit flavors and pleasant tannins.

  • Costera is an excellent food wine that is best enjoyed with roast beef with herbs, filet mignon, stews and sharp cheeses.



60% Bovale Sardo, 20% Carignano and 20% Cannonau

  • 60% Bovale Sardo, 20% Carignano and 20% Cannonau

  • The wine is aged in barriques and cement tanks for one year with further development in the bottle for about six months.

  • Aromas of blackberry, wild berries, smoky minerality, leather, chocolate and a touch of savory spice. On the palate, the wine offers the same rich breadth of flavors, with incredible balance and velvety, fine-grained tannins.

  • Serve with roasted baby pork, braised ribs or lamb.



85% Cannonau, 5% Carignano, 5% Bovale Sardo and 5% Malvasia Nera

  • 85% Cannonau, 5% Carignano, 5% Bovale Sardo and 5% Malvasia Nera

  • This wine is the flagship red of the Argiolas estate.

  • Notes of crushed blueberries, black cherries, bittersweet chocolate, tobacco, roasted coffee and Mediterranean herbs. On the palate, this hearty red is concentrated, yet refined and elegant, framed by ripe, firm tannins and is full-bodied with a velvety mouth-feel.

  • Pair this wine with roasted duck, pork or beef. Also works well with rich sauces, such as mole sauce, or sharp, aged cheeses.



95% Nasco and 5% Malvasia di Cagliari

  • 95% Nasco and 5% Malvasia di Cagliari

  • The grapes are harvested in late October and early November before being allowed to dry slightly at the winery.

  • This sweet wine offers aromas of honey, roasted chestnuts, peaches, dried apricots, and floral aromas. Rich, balanced, and satisfying, Angialis' flavors continue to evolve on the palate and linger over a long, nutty finish.

  • Pair with biscotti, macaroons, aged cheeses, and prosciutto-stuffed dates.




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