Argiolas Costera

Costera Cannonau di Sardegna DOC bottle image

Wine Description

Made from Cannonau, Carignano, and Bovale Sardo grapes grown in the loose, calcareous soils of the Costera vineyard, this wine embodies the true idea of Sardinian terroir. It is effusive yet deep with a long finish and incredible drinkability. Its maturation period is balanced between barriques and cement vats in order to preserve the fresh, fruit-forward aromas while adding subtle complexity.

Antonio Argiolas
Argiolas Vineyard
Antonio, Francesca and Valentina Argiolas
Is Solinas
Autumn Vine
Argiolas Winery
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“Lots of dried berries, rosemary and thyme. Full body, delicious fruit and a clean finish. Plenty of delicious grenache character.”
— James Suckling, Oct 2013
“Made predominately with native grape Cannonau, this red from Sardinia has black cherry, smoke and tobacco aromas that carry over to the palate along with white pepper notes. The generous fruit and refreshing acidity make this very food friendly.”
— Wine Enthusiast, Dec 2013
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Vineyard & Production Info
Production area/appellation:
Cannonau di Sardegna DOC
Vineyard name
The Costera vineyard
Vineyard size
88 acres
Soil composition
Pebbly, Calcareous Clay-Loam
Training method
Guyot Gobelet
725 feet
2.0-2.4 tons
Year vineyard planted:
Harvest time:
First vintage of this wine:
Bottles produced of this wine:
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Winemaking & Aging
Maceration length:
2 days cool maceration prior to 3-4 week fermentation
Varietal composition:
90% Cannonau, 5% Bovale Sardo, and 5% Carignano
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
3-4 weeks days
Fermentation temperature:
73 °F
Maceration technique:
Cold Soak Maceration and Racking
Malolactic fermentation:
Type of aging container:
Barriques and Cement vats
Size of aging container:
225 L (Barriques)
Type of oak:
Length of aging before bottling:
8-10 months (Barriques) and 5 months (Cement vats)
Age of Aging Container:
Two years (Barriques)
Length of bottle aging:
1 month
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Analytical Data
pH level:
5 g/L
14 %
Dry extract:
34 g/L
Residual sugar:
1.2 g/L