Argiolas Costera 2019

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.

Costera, a name referring to hills, is made from Cannonau (Garnacha or Grenache). It is the workhorse red grape of Sardinia where it is likely to have arrived centuries ago from Spain, although an alternative theory suggests that Cannonau originated in Sardinia. In either case, Cannonau is well-adapted to the warm Sardinian climate and gives a deeply-colored, full-bodied red wine.

Tasting Notes

Costera shows the typicity of the Cannonau grape with flavors of very ripe strawberries, black cherries, herbs, and spices. The warmth and intense sunlight of southern Sardinia can be seen and felt in the wine with unexpectedly deep color and fullness on the palate. French oak barriques provide rounded tannins and flavors of vanilla.

Food Pairing

Meat cooked over an open flame is an artform in Sardinia and specialties such as spit-roasted suckling pig or lamb seem perfect for the rich and complex flavors of Cannonau.

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
Elevation
725 feet
Vines/acre
2,200
Yield/acre
2.0-2.4 tons
Exposure
Southeastern
Total SO2
112
Year vineyard planted
1975-1980
Harvest time
October
First vintage of this wine
1990
Bottles produced of this wine
380,000
Winemaking & Aging
Varietal composition
90% Cannonau, 5% Bovale Sardo, 5% Carignano
Fermentation container
Stainless steel tanks
Age of Aging Container
Two years (Barriques)
Length of alcoholic fermentation
3-4 weeks days
Fermentation temperature
73 °F
Maceration technique
Cold Soak Maceration and Racking
Maceration length
2 days cool maceration prior to 3-4 week fermentation
Malolactic fermentation
Yes
Type of aging container
Barriques and Cement vats
Length of bottle aging
1 month
Size of aging container
225 L (Barriques)
Type of oak
French
Length of aging before bottling
8-10 months (Barriques) and 5 months (Cement vats)
Analytical Data
Alcohol
14 %
Residual sugar
0.43 g/L
Acidity
5.3 g/L
Dry extract
32.2 g/L

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