Argiolas Korem

Argiolas Korem

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.

Korem is a blend of Bovale Sardo, Carignano, and Cannonau, three red grapes with origins in Spain that typify Sardinian viticulture. The wine is a more elegant counterpart to Turriga thanks to the aromatic Bovale Sardo. The label is that of an Ancient Greek coin found in the vineyards of the Argiolas property.

Antonio Argiolas
Argiolas Vineyard
Antonio, Francesca and Valentina Argiolas
Is Solinas
Autumn Vine
Argiolas Winery
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“Features fine, chalky tannins that provide a firm, well-knit frame for a dark, juicy flavor range of sun-dried black cherry, date and dark chocolate, with tea rose and five-spice accents. Enlivened by balsamico acidity, the chewy finish shows an achoing hint of medicinal herbs.” — Wine Spectator, Mar 2024
“I love the aromas of blackberries, graphite and walnut with cedar. Full-bodied with ultra-fine tannins that run the length of the wine, showing class and sophistication. Creamy and finely textured.” — James Suckling, Oct 2023
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Vineyard & Production Info
Vineyard size
225 acres
Soil composition
Stony and Calcareous Clay-Loam
Training method
Gobelet Spur-pruned Guyot
760-825 feet
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:
Varietal composition:
85% Bovale, 10% Carignano, 5% Cannonau
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-16 days
Fermentation temperature:
82-86 °F
Maceration technique:
Malolactic fermentation:
Type of aging container:
Barriques and Cement vats
Size of aging container:
225 L
Type of oak:
Length of aging before bottling:
12 months
Age of Aging Container:
New-One year
Length of bottle aging:
6 months
Total SO2
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Analytical Data
pH level:
4.7 g/L
14.5 %
Dry extract:
37 g/L
Total SO2
Residual sugar:
0.36 g/L