Argiolas Costamolino

Argiolas Costamolino

Wine Description

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.

Costamolino, named for the area, is made from Vermentino, an aromatic white grape variety that thrives in the Mediterranean climate of Sardinia. The grapes are harvested in August and September and vinified in stainless-steel tanks to retain acidity. A small percentage sees malolactic fermentation to give the wine roundness and texture.

Antonio Argiolas
Argiolas Vineyard
Antonio, Francesca and Valentina Argiolas
Is Solinas
Autumn Vine
Argiolas Winery
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Acclaim
“Fresh with lemon-lime soda, grapefruit, heather and sea salt aromas, this is equally dazzling and perky on the palate. Medium in body with a lick of waxy glycerol, this has a moderately textured palate and good, citrusy length.” — The New Wine Review, Jul 2023
“Balanced and fresh, this white offers a creamy mix of melon, Meyer lemon peel, pineapple and lime blossom aromas and flavors, ending with a salty finish.” – (Best Buy) — Wine Spectator, Mar 2024
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Vineyard & Production Info
Soil composition
Silty-Loam
Training method
Guyot
Elevation:
625 feet
Vines/acre:
2,200
Yield/acre:
3.2 tons
Exposure:
Southeastern / Southern
Year vineyard planted:
1980-1990
Harvest time:
September
First vintage of this wine:
1989
Bottles produced of this wine:
750,000
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Winemaking & Aging
Varietal composition:
100% Vermentino
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
20-30 days
Fermentation temperature:
59 °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
3-4 months
Length of bottle aging:
1-3 months
Total SO2
136
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Analytical Data
pH level:
3.08
Acidity:
5.8 g/L
Alcohol:
14 %
Dry extract:
20.9 g/L
Total SO2
136
Residual sugar:
1.2 g/L