If today Sardinian wine is known and appreciated around the world, much of this success is attributed to the winery Argiolas from Serdiana, about 20 kilometers north of Cagliari. Its history could be started around 1920 when Antonio Argiolas’ father had begun to buy the first vineyards, but it will have to wait for Antonio and 1938 for the official winery founding act. Since then the work of this real patriarch, who remained in charge of the winery until the 80s, has been characterized by the continuous acquisition of new land, up to the point of owning over 200 hectares, always in the South Sardinia. Antonio was succeeded by his sons Franco and Giuseppe who had long since begun to support his father in the complex work of modernization, the management of vineyards and machinery and winemaking techniques, in the cellar. As happened in the past with Antonio, even Franco and Giuseppe, today, opened the doors of the winery to their sons Valentina, Francesca and Antonio, the third generation.
The owned land is divided into 5 estates (Is Solinas, Serdiana, Sisini, Sa Tanca and Vigne Vecchie) all managed according to the principles of integrated and sustainable agriculture. In addition to the drastic reduction of the chemistry in the vineyards and the use of water resources, they are practiced the rotation of cultures, the enrichment of soils by means of microorganisms, and the repopulation of vineyards by numerous insects’ species. All these operations are supported by a geolocation system that allows to draw detailed maps, able to show the needs of the individual rows of each smaller plot. To protect the biodiversity of the vines, finally, a study was carried out on 11 native varieties of Sardinia that led to the planting of 5000 vines, with the aim of selecting the best specimens for each variety, vinify them (in very small quantities) and study the wine obtained. The most convincing results will lead to the future propagation of the plants involved.
From Sa Tanca estate, between Selegas and Guamaggiore, about 50 kilometers north of Cagliari, about 300 meters above sea level, on medium-textured soils, rich in limestone and clay, comes the wine Korem, a blend of Bovale, Carignano and Cannonau among the most famous of the island. After the manual harvest, carried out at dawn to preserve the grapes freshness and aromatic richness, these are pressed and de-stemmed, then ferment and macerate for about ten days. The malolactic fermentation takes place in vitrified cement tanks, followed by the aging in barriques of about one year, before bottling and marketing.
The 2010 vintage has an intense and consistent ruby color, with an olfactory range that opens on notes of wild blackberry, cooked plum, creme de cassis and myrtle, followed by dried flowers, dried helichrysum, black olives and dark chocolate, with boisée echoes of dark leather, tobacco and roasted coffee. The palate is mainly characterized by warmth, softness and elegant tannins, accompanied, secondly, by the savory-iodine component and a discreet balsamic freshness; all enriched by the return of dark fruit, wood and spices that accompany the sip towards an excellent length closing.
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