


Antonio Argiolas founded this Sardinian winery in the late 1930s. For decades he made it grow, and continued to be present even when he passed the baton to his sons. Today his grandchildren, the third generation of the family manage the winery.
The vines grow at 250 and 350 metres above sea level in a terrain composed of regular brown soils and white limestone soils that make the soil permeable. The grapes were painstaking selected prior to the separate fermentation of the individual varietals at controlled temperature and maceration for about 16-18 days.
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