Italian Winecation – 1st Stop Sardinia

What I want to share with you this time is a bottle of wine that I love and hate at the same time – Argiolas Korem Isola Dei Nuraghi 2017. The main reason I “hate” it is that the name of the grape is easily confusing. Why? Sardinia actually has two grapes named after Bovale, Bovale Sardo and Bovale Grande. Bovale Grande is actually Carignano; Bovale Sardo has nothing to do with it (rumor has it that it is actually Graciano from Spain). Argiolas Korem Isola Dei Nuraghi 2017 is mainly made with Bovale Sardo.

Wines made of Bovale Sardo are generally darker in color, with relatively high tannins and acidity, and are generally blended with Cannonau, Carignano, and Monica to increase the acidity, structure, and colour of the wine. Not many wineries make wines with Bovale Sardo as the main grape, but Argiolas is an exception.

Argiolas is a family-owned winery established back to the early 20th century. Although it has been passed down for many generations, the winemaking philosophy and persistence have not wavered. They continue to discover the potential of the forgotten ancient native grapes, and local grapes are always the core of their winemaking. In their eyes, Sardinia’s wine is a treasure that has yet to be discovered by all the drinkers, and delivers world-class quality. What the winemaker can do is to fully express the original characteristics of the grapes and terroir and to maintain the quality of the wine by reducing the yield. The winery uses modern methods of winemaking, using small French wooden barrels and hiring Giacomo Tachis, the “father of Super Tuscan”, as a consultant. After years of hard work, Argiolas has earned a great reputation in the international market.

The wine had a deep ruby red color. Once it was poured into the glass, it was instantly very open, wafting with aromas of blueberries, blackcurrants, raspberries, and berries, mixed with some Mediterranean spices, tobacco, and coffee. The entry was round, and the concentration and balance of the fruit were at a medium-to-high level. The alcohol level was 15% but was not felt at all. It showed a bright acidity and tannins that were powerful but not coarse, giving it a great structure. If you’ve never tasted Sardinia before, this is a great entry point.