This advertising content was produced in collaboration with our partner, Argiolas.
Few would argue with the belief that islands produce some of the world’s most fascinating wines. Exposed to extraordinary climatic conditions, grown in ancient soils born of intense geological activity, and cultivated on heroic landscapes, they are among the most difficult—and rewarding—wines to produce. Such is the story of Sardinia, the second-largest island in the Mediterranean after Sicily, and one of the oldest wine-producing regions in the world.
This is also the backdrop for the story of Argiolas, a family-owned winery that began as a pioneer and is now a leader in modern Sardinian winemaking. With just three hectares of land inherited from his father in 1938, Antonio Argiolas became an early advocate of the island’s indigenous grape varieties, focusing on vineyard quality over quantity, and working in harmony with the unique island terroir.
When he died at age 102 (Sardinia is one of the world’s five blue zones, renown for the longevity of its residents), Antonio had passed on the land, and his sense of entrepreneurship, to his sons, Franco and Giuseppe, who replanted the vineyards to focus on yield management and native grapes. Today, Argiolas’ third generation are stewards of their grandfather’s legacy and are further refining the vineyards so they not only express the best of their terroirs, but also do so as sustainably and efficiently as possible.
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The team’s agricultural practices center around biodiversity, soil health, water conservation, and low chemical interventions. This is achieved through the use of precision viticulture, which ensures the vines receive exactly what they need and nothing more, so resources like water are conserved and chemical inputs are significantly reduced. Sardinia boasts an extraordinary number of native vines, and preserving this unique biodiversity is always top-of-mind.
Today, Argiolas’ wine estates span approximately 190 hectares in the central and southern areas of the island, both along coastlines and at higher elevations inland. Working with enologist Mariano Murru, the winery’s portfolio includes a wide range of wines from many distinct terroirs and indigenous grapes. Among this lineup, Costamolino and Costera standout as ideal introductions for U.S. consumers discovering Sardinian wines.
Made of 100 percent Vermentino, the Costamolino expresses Sardinia’s island terroir with notes of pine and mint. On the palate, the fruits lean toward ripe stone fruit and sweet citrus with bright and lasting acidity. Brief aging on its fine lees gives the wine a refined, soft texture. Typical of the variety, it is both a convivial glass on its own as well as food friendly.
Costera is a blend of 90 percent Cannonau, with the remainder evenly split between Bovale Sardo and Carignano. Full-bodied, it shows ripe strawberries and black cherries and an herbal quality typical of the island. Aging in French barriques rounds out the tannins and adds layers of spice and vanilla. This is a versatile wine with four seasons of food that can be enjoyed at room temperature or with a slight chill.
