Vermentino

It is one of the most traditional Sardinian wines. Its origins are Spanish. It was introduced at first in Corsica (14th century), then in Liguria (an Italy Province) and only about at the end of XIX century it appeared  for the first time in a Sardinian place called "Gallura", where it has certainly found its ideal habit. It is a straw-coloured wine which smells intense and delicate; it tastes dry and soft, just slightly bitter. It's insuperable when it goes with a dish of fishes, crustaceous and generally with all the sea-food. It's a very good aperitif if drunk cold.

Cannonau

It is the Sardinian wine for excellence. Its Spanish origin is almost certain (clear is the affinity with the Canonanzo of Siviglia) even if recent findings regarding very ancient Cannonau grapestones raise the hypothesis of an autochthonous origin. Its typical zone is Nuoro (a chief of province in the east of Sardinia), even if its diffusion is by now extended to all Sardinia's territory. It is produced in two versions (red & rose) and there are several kinds: dry, sweet, reserve, etc. Its colour is intence ruby; it smells intense but well balanced; it tastes dry, generous and warm. It is fantastic if drunk during meals based on red roasted meat, game and seasoned cheeses.

Malvasia

It is a remarkable wine of Greek origins, imported

into the island by the Bizantines. It is possible to

find it in two main varieties: the Malvasia of Cagliari

which is produced in Campidano's long valley; the

Malvasia of Bosa, more refined and delicated than

Cagliari's, which goes with every kind of dessert,

expecially the Sardinian dry confectionery.

Vernaccia

The name "Vernaccia" probably comes  from "Vernacula" which is the ancient sardinian for "of this Land". This wine won fame a very long time ago. Some archaelogical finds at the little resort of Tharros, witness that its production began to take place in the district near Oristano in the XII century; and nowadays its production is still limited only to the area of Tirso's long valley. Its colour is yellow-gold; anyway it turns amber-coloured as it grows old. Vernaccia is a tipical dessert-wine (it is also an excellent aperitif if drunk very cold). As a young wine it goes with the famous "Bottarga di Muggine" (mullet Botargo).

Nuragus

It is the most ancient among all the cultivated Sardinian grapes. "Nur" was the Phoenician for "fire" or "fire-place"; and Phoenicians themselves probably introduced it into our island several centuries b.C. . Its production area includes the whole territory of Cagliari (the Sardinian chief). It is straw-coloured with bottle-green riflexes. It smells delicate and slightly fruited; it also tastes dry and fresh. It is a fine aperitif, excellent with every kind of sea-food dish.

Carignano & Monica

These wines have also probably been introduced into the island directly from the Iberian Peninsula; in fact the affinities with Marzuela & Malaga (famous Spanish wines) are clear. Moreover Sardinians call Carignano "Axina de Ispagna" (Spanish grapes). Their production is remarkable above all in Cagliari's territory. Their colour is ruby, and they taste dry and armonic. They go with pork products and red or white meat.