Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. The winery was founded in 1938 by Antonio Argiolas and was the first on the island to pursue quality over quantity. Today, the Argiolas family is recognized as Sardinia’s leading producer of wine.
Sardinia is the second-largest island in the Mediterranean and lies roughly 190 miles west of Italy's mainland. The vineyards of Argiolas are located in Serdiana in the Trexenta hills just north of the capital of Cagliari. Argiolas farms 600 acres of native Sardinian grapes including Nuragus, Monica, and Cannonau.
Angialis is a late-harvest sweet wine made from 95% Nasco (a grape native to the island) with 5% Malvasia di Cagliari. The grapes are harvested between late October and early November before a brief appassimento at the winery. The wine is fermented in stainless-steel tanks and aged in French barriques
The name Nasco is derived from nuscu meaning "musk" in Sardinian dialect. Angialis shows the musk, honey, and dried fruit character that is typical of a late-harvest style coupled with flavors of fresh apricots and orange zest. Aging in French oak barriques lends notes of vanilla and toffee.
Angialis is the perfect foil for a well-aged sheep’s milk cheese such as Pecornio Sardo, where the wine’s acidity and sweetness are balanced by the cheese’s salty piquancy. The wine can also be paired with fried pastry drizzled with honey or with desserts that feature peaches, apricots, or dried fruit.