The best white and red wines of Sardinia to learn about and taste

There are many reasons why Sardinia is a region so dear to its inhabitants and visitors. Among the first stands out the most obvious one, a marvellous landscape, with views that enter the heart. Next comes the good food, which expresses with its ingredients of land and sea all the richness of the territory. Another reason is its oenological history, which has determined the region's prominent role in the wine scene.

Want to know the best white and red wines of Sardinia? Here is a guide by Svinando, with some tasting tips!

Wine in Sardinia: the origins of an ancient and important tradition

The relationship between Sardinia and wine is thousands of years old, dating back as far as the Bronze Age and built up over the centuries through a wide variety of cultural influences, including those of the Greeks, Phoenicians, Romans and Byzantines.

Although it is not known exactly when and how the domestication of vitis vinicola began in Sardinia, it is known for certain - thanks to the discovery of grape seeds, seeds and tools - that this plant was indigenous to the region and cultivated during the development of the Nuragic civilisation.

The history of wine-growing in Sardinia also owes much to Roman times, during which wine-making activity intensified, while the end of the Empire saw a period of decline. Decisive for the revival of wine production was the Middle Ages, during which Sardinia was divided into four different independent states, the Giudicati. At the Giudicato of Arborea, the Carta de Logu was updated, a document that regulated the cultivation of vineyards.

Spanish domination between the 14th and 18th centuries allowed Sardinian wine products to become known - through trade and commercial contacts - outside the local borders, with a setback caused by phylloxera in the middle of the 19th century and a good recovery in the following century.

Island terroir and viticulture in Sardinia today

Today, the regional wine tradition is appreciated in Italy and abroad, thanks to a great variety of Sardinian grapes and vines and the unique characteristics of the production areas. The island occupies a privileged position, which offers vineyards the ideal conditions to flourish.

The terroir of Sardinian wines is characterised by a Mediterranean climate, with hot summers and mild winters, and provides the plants with good sun exposure and adequate ventilation from the sea. Coastal breezes keep higher temperatures at bay

Varied soils can be found in the different areas of the region: volcanic and granite-rich soils, limestone-clayey or sandy soils with excellent drainage capacity. Their strength lies in their ability to store water from low rainfall and supply it to the roots during the drier summer months.

The best Sardinian red wines, including characteristics and tasting tips

A land of quality cheeses and excellent meat dishes, Sardinia could not but pair these territorial excellences with wines capable of holding their own. The chosen ones are intense and characterful reds, among which are names of great value:

• Cannonau di Sardegna DOC: the vine that produces it is the most widely cultivated in the region (especially in the hinterland), accounting alone for at least 30% of the entire area under vine.
  As a wine, Cannonau is characterised by very particular organoleptic notes, which add to the more classic scents of cherries and wild berries peculiar peppery and balsamic tones, reminiscent of eucalyptus leaves.
  Elegant, structured, with moderate acidity and a notable presence of tannins, this product offers a persistent and intense taste, given by the good level of sugars within the grapes.

Those who want to experiment with delicious gastronomic pairings with Sardinian wines can start with this wine, which goes perfectly with the best-known dishes of Sardinian cuisine, such as mature cheeses (the excellent local pecorino), game, porceddu or fresh pasta recipes, such as malloreddus and culurgiones. It is also excellent with white meats, cured meats and - surprisingly - with fatty or intensely flavoured fish dishes.

With ageing, the Riserva version has even more intense aromas of ripe fruit and spices, with a slightly bitter aftertaste.

• Carignano del Sulcis DOC: also one of the most widespread red wines of Sardinia, where the vine has found its ideal production zone in the Sulcis Also of ancient origin (possibly widespread as early as the Bronze Age or perhaps imported by the Phoenicians), Carignano vines have a good resistance to winds and saltiness, and give rise to a wine with a gritty, dark-red soul. The nose releases intense scents of small black fruits, such as blueberries and blackberries, ending in a spicy and persuasive finish, reminiscent of liquorice. There is no lack of Mediterranean notes, reflecting the wonders of its land.
  It can be enjoyed as an accompaniment to a variety of dishes, from first courses with a full-bodied texture - such as lasagne with meat sauce - to boards of mature or semi-mature cheeses. Among second courses, it prefers red meats such as braised meats and game dishes.

• Monica di Sardegna DOC: There are conflicting theories on the arrival of the Monica vine on Sardinian soil. Some claim it was imported by the Spanish during the period of domination, while others attribute its spread on the island to the Camaldolese monks, around the year 1000. It is not so important to know the truth, as one sip of this wine is enough to forget anything but the tasting.

In the glass it sports an elegant ruby red colour, within which violet hues are perceptible. It could also be said to be rather complacent, as it presents itself as an easy-drinking, intense and fruity wine - with hints of blackberry and cherry - but also rather refreshing, thanks to unobtrusive tannins.
 The perfect way to taste it? Sip it with a plate of Sardinian porceddu, a platter of tasty cold cuts, full-bodied sauces, white meats and medium-aged cheeses.

Organoleptic characteristics of the most famous Sardinian white wines and food pairings

If red wines are all the rage on the tables of Sardinian homes and local restaurants, whites enjoy no less renown, mainly due to their ability to accompany seafood cuisine, which also plays a prominent role in regional gastronomy.  Their fruity and floral notes, and their mineral and savoury tones make for unforgettable tastings.

• Vermentino di Gallura DOCG: the region's first and only DOCG rightfully belongs to the most representative of Sardinian whites, although this type of wine is also widespread in Tuscany and Liguria. Again, it is not entirely clear how the Vermentino grape variety spread on the island, but it is assumed to have moved from Spain to Italy.
  On Sardinian soil it gives rise to different declinations depending on the production area and viticultural techniques, but in general Vermentino di Gallura DOCG is characterised by a predominantly fruity bouquet, within which notes of pear and melon stand out, with hints reminiscent of hazelnut One sip of this wine and you can perceive the charm of the Mediterranean terroir through a savoury mineral note.

It goes without saying that the pairings that suit it best are seafood dishes, whether appetisers, first or main courses. It goes perfectly with shrimp cocktails and fried appetisers, as well as with shellfish, molluscs and simple stewed or baked fish dishes. Vermentino's versatility means that this wine also goes well with ethnic and spicy dishes such as chicken curry.

• Nasco di Cagliari DOC: Among Sardinia's best-known white wines is Nasco, whose production area is concentrated mainly in the province of Cagliari and Medio Campidano. The origin of the vine of the same name may be Greek or Roman, or - according to some theories - the plants may have originated in Sardinian territory, and then adapted to the environment. Particularly popular during the 19th century (during which it was much appreciated by Victor Emmanuel III of Savoy), Nasco has a straw-yellow colour tending to golden or amber, and on the nose it displays very particular, slightly musky scents, which may explain the origin of the name (from the Latin muscus). Suggestions of ripe and candied fruit are added, characteristics that make it perfect for pairing with both mature cheeses and desserts, including tarts, biscuits and other dry pastries.

• Vernaccia di Oristano DOC: another important regional denomination (the first DOC in Sardinia), Vernaccia di Oristano is one of the first vines cultivated on Sardinian soil. The name itself, derived from the Latin vernaculus, meaning 'domestic', suggests that it is an indigenous plant.

This wine is the result of very special production methods, as the regulations require it to be stored in oak or chestnut barrels and in the presence of oxygen. This exposure gives rise to what is called oxidative maturation, which causes the formation of a veil of yeast, called flor. This has the task of protecting the wine from oxidation and - as a result - giving rise to special aromas, such as the characteristic scents of dried fruit, including almonds and hazelnuts.

Full, harmonious and persistent on the palate, it makes an excellent meditation wine, but is also excellent with Sardinian desserts such as seadas and pardulas.

Sardinian wines have no more secrets for you. Discover them all on Svinando and taste them in the comfort of your own home!