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Color: Intense ruby ​​red with hints of garnet
Smell: Intensely vinous and fruity, Typical of the Cannonau variety.
Taste: Round, with good structure and excellent balance.
Food Pairing: Well-seasoned first courses, roast suckling pig and lamb, medium or long-aged Sardinian pecorino cheese.

Soil: Calcareous-clayey.
Refinement: Short refinement in bottle.
Aging: Evolution in small oak barrels for 8-10 months.
Vinification: Fermentation-maceration at a controlled temperature of 28-30 °C for about 10-12 days. Malolactic fermentation in vitrified cement tanks.


Antonio Argiolas in the late thirties founded the winery. For decades, it made her grow, and continued to be present even when she passed the baton to her children. Today her grandchildren Francesca, Valentina and Antonio work here, the third generation of the family in eighty years of history. We were born and work in a precious territory. It is in the middle of the Mediterranean that it softens its climate, between sun and wind, with landscapes and soils perfect for vines and vineyards. Keeping and keeping all this intact is a responsibility, a daily commitment that guides us in every decision. We carefully choose the soils of our vineyards, for the soil, exposure, climate, altitude. The estates are cinseique: Serdiana, Sisini, Sa Tanca, Vigne Vecchie, Iselis and Is Solinas. Each estate is different and makes the bunches it gives birth unique.

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