An Island in the Middle of the Mediterranean
Sardinia is the second largest island in Italy, located in the Mediterranean Sea. Inhabited since the Neolithic period, it is known for its ancient civilization that left behind unique stone structures called "Nuraghe." Subsequently, it was ruled by various powers, including the Phoenicians, the Roman Empire, and even Spanish kingdoms. Currently, it is an autonomous region of the Republic of Italy.
The people of this island have traditionally valued their lives as shepherds and farmers. As such, they were not very active in trade across the sea, and their unique culture and customs remain strong to this day. This tendency is particularly pronounced in the inland areas, where Sardinian is spoken as an independent language, distinct from Italian.
Sardinia's soil is very ancient, with a high concentration of granite and basalt. The northeastern part, in particular, is covered in granite, which also influences the taste of the wine. The climate is typically Mediterranean, with hot, dry summers and relatively mild winters. Furthermore, a cool wind called "Mistral" blows, preventing overripening of the grapes and resulting in well-balanced wines.
Representative Wines of Sardinia
The island's only DOCG wine is Vermentino di Gallura. Produced in the granite hills of the northeast, it is a grand white wine with aromas of tropical fruits and a relatively high alcohol content. A subtle hint of salinity can also be detected, adding to its charm as an island surrounded by the sea.
Vermentino di Sardegna, made from the same grape variety, is also widely produced and is a popular white wine.
Among red wines, Cannonau di Sardegna is famous. While considered the same variety as French Grenache, Sardinian Cannonau is characterized by a firmer, fresher taste. Particularly high-quality wines are produced in the inland Barbagia region and the southeastern Ogliastra region.
There are also wines that offer complex flavors from aging, such as Malvasia di Bosa and Vernaccia di Oristano from the west coast, but their production is limited.
In the southwest, Carignano del Sulcis produces powerful and concentrated red wines from old vines. Additionally, light and approachable white wines made from the "Nuragus" grape are also enjoyed daily.
A Delicious Combination with Food Culture
Sardinian cuisine has a distinct character different from mainland Italy.
"Pane carasau," a thin and crispy bread, was originally a staple food for shepherds. "Malloreddus," a type of handmade pasta, pairs well with a rich sauce of tomatoes, salsiccia, and Pecorino cheese. And "fregola," a granular pasta, is typically eaten with a clam and tomato sauce.
The island's signature dish is "porceddu," roasted suckling pig. Its savory and juicy flavor pairs exceptionally well with Cannonau.
Furthermore, the famous "bottarga" (cured fish roe) is enjoyed thinly sliced as an appetizer or grated over pasta. Sheep's cheese is also abundant, with "Fiore Sardo," "Pecorino Sardo," and "Pecorino Romano" being famous (despite its name, Pecorino Romano is primarily produced in Sardinia).
Sardinia is a region characterized by its unique history, culture, and distinctive wines born from its natural environment. We invite you to experience the flavors that evoke the bounty of the sea and the power of the land.
Source, Citation, and References
"Italian Wine Manual for Professionals: Italian Wine 2018-2021 Edition" Published by Wine Kingdom Co., Ltd. Supervised by Isao Miyajima. In cooperation with Nichio Shoji Co., Ltd.
