Sardinia between 12.5-13.5% for sale online

Numerous Sardinian wines bear witness to the influence of the Phoenician, Carthaginian, Roman and Spanish cultures, also the result of the importation of vines from the most distant places. Over the centuries, some wines have taken special features, such as the Cannonau of Sardinia and Vernaccia di Oristano, the latter with a very long evolution that enriches it with fragrant nuances of dried fruit, honey, spices and enamel. In 2009, production was around 550,000 hl, with a recent turnaround, oriented not only towards red wines with a high alcohol content, but also towards finer and more elegant whites, of which the greatest witness is Vermentino di Gallura DOCG . In the viticulture of this region we can observe two precise addresses: the first is that many wines are processed from single-variety, the second is that some denominations are very extensive and come to occupy the entire vineyard. The red grape varieties, the most significant are the native cannonau and bovale, recently re-evaluated in addition to monica, pascale and carignano, while among those with white grapes, prevail Vermentino and Vernaccia di Oristano. Also in Sardinia, as in Sicily, it is interesting the production of dessert wines, present in almost all the numerous denominations among which we can remember those obtained from Muscat and Malvasia, such as Moscato di Sorso / Sennori and Malvasia di Bosa.

Sardinia Numbers:

24,090

Km sq surface area

DOCG

DOC

IGT

Information about Sardinia

Region	Sardinia
Country	Italy
Morphology of the land	Plain: 18% Hill: 68% Mountain: 14%
Climate and soil	The climate of Sardinia is insular-Mediterranean. Summers are long, hot, dry and windy; winters are short, rainy but not cold, with the exception of the higher areas. The annual averages oscillate between the 18 ° C of the coastal strips and the 14 ° C of the internal ones, where the thermal excursions are also more relevant. The rainfall is decent in autumn-winter, scarce in spring and almost absent in summer, but it can have heavy rainfall, cold winds and temperature changes quite drastic between February and March, which can damage the vegetative awakening of the vine. The dominant wind is the Mistral, from the north-west, which invests above all the western sector of the island, while the warm and swirling garbino and scirocco wind on the southern coasts.
History	The name derives from the ancient people who lived there: the Sardinians. Colonized by the Phoenicians, then by the Greeks, it was called by the latter as Ienusa, because in its geographic form it looked like the shape of a human foot.
Typical products	Desserts are some of the greatest Sardinian wines, exported only in small quantities: moscato, malvasia and Vernaccia di Oristano. Cannonau is a potentially high quality chameleonic grape that can give sweet or dry, red or rosé wines. Its most accomplished expression is perhaps the Cannonau of Sardinia, ruby red color tending to garnet with aging, which has a pleasant aroma of grapes and ripe red fruit and a savory and warm flavor. The Vermentino di Sardegna is the white grape variety most typical of Sardinia but is also present on the Ligurian coast, where it is called pigato, and throughout the South of France. The Vermentino di Gallura, produced in the north-east, is the best Sardinian DOCG, resulting from an extreme concentration of Vermentino grapes due to the combination of hot, dry soils and sea winds. The most successful red is the Carignano del Sulcis DOC, produced in the south-western end of the island with old carignan grapes of satisfactory yield.
Typical dishes	Despite being an island, Sardinia is not a land of fishermen, and the most authentic Sardinian cuisine is that of the hinterland, linked to the uses and the gastronomic habits of the populations of the plains and the mountains. Sardinian cuisine is mainly based on pasta, soups, bread, vegetables such as artichokes and tomatoes, lamb and sheep meat, goat and goat, but also on pigs and cows, obtained from intensive farms in the extensive pastures. The most famous appetizers are the bottarga, eggs of tone or mullet dried and sliced very thin on slices of toasted bread, used also as a seasoning for savory and tasty first courses. Numerous salads based on seafood, such as seafood, lobster, or boiled octopus served with oil, salt, pepper and lemon. Not many cured meats, including the raw pork ham, the goat and sheep hams of Teulada, the Irgoli sausage. Among the first courses, the most typical are is mallereddus, tiny gnocchi flavored with wild boar sauce, or with potatoes, onions and grated pecorino. Maccarones are also tasty, obtained from a dough from a mixture of durum wheat semolina with water, twisted to a knitting needle, seasoned with ricotta or meat sauces. The desserts are often enriched with honey and cheese, fried and served sprinkled with honey, mostly arbutus. Made with ricotta cheese is the ricotta cake, enriched with almonds, walnuts and raisins, the zippulas, with flour, sugar, eggs, brewer's yeast, ricotta, potatoes and orange peel.
Red grape varieties	Bovale, Cannonau, Carignano, Girò, Monica, Pascale di Cagliari, Sangiovese
White grape varieties	Malvasia di Sardegna, Moscato Bianco/Moscato Reale, Nasco, Nuragus, Torbato, Vermentino, Vernaccia di Oristano
DOCG	Vermentino di Gallura
DOC	Alghero, Arborea, Cagliari, Cannonau di Sardegna, Carignano del Sulcis, Girò di Cagliari, Malvasia di Bosa, Mandrolisai, Monica di Sardegna, Moscato di Sardegna, Moscato di Sorso-Sennori, Nasco di Cagliari , Nuragus di Cagliari, Sardegna Semidano, Terralba, Vermentino di Sardegna, Vernaccia di Oristano
IGT	Barbagia, Colli del Limbara, Isola dei Nuraghi, Marmilla, Nurra, Ogliastra, Parteolla, Planargia, Provincia di Nuoro, Romangia, Sibiola, Tharros, Trexenta, Valle del Tirso, Valli di Porto Pino