Argiolas Serra Lori

Serra Lori Rosato Isola dei Nuraghi IGT bottle image

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.

Serra Lori is a dry rosato blended from Cannonau, Monica, Carignano, and Bovale Sardo, four red grape varietals that typify Sardinian viticulture. The grapes spend 3 to 4 hours macerating on their skins resulting in a lively pink color. Serra Lori is vinified entirely in stainless-steel tanks

Antonio Argiolas
Argiolas Vineyard
Antonio, Francesca and Valentina Argiolas
Is Solinas
Autumn Vine
Argiolas Winery
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“A blend of 50% Cannonau, 15% Bovale, 15% Carignano, 10% Monica and 10% Malvasia, this generous, vibrant rosato delivers intense fruit aromas of red cherry and black raspberry along with a whiff of spice. The fruit sensations follow through to the juicy palate while notes of chopped herb and white pepper provide back up. Fresh acidity lifts up the finish.”
— Wine Enthusiast, Oct 2015
“…Elegant, streamlined and tight… Loud berry fruit intensity is followed by balanced acidity and a playful touch of sweetness.”
— Wine Advocate, Dec 2015
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Vineyard & Production Info
Production area/appellation:
Isola dei Nuraghi IGT
Vineyard name
The Guamaggiore and S'elegas vineyards
Soil composition
Calcareous, Silt, and Clay-Loam
Training method
750 feet
2.4-3.2 tons
Southeastern / Southwestern
Year vineyard planted:
Harvest time:
First vintage of this wine:
Bottles produced of this wine:
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Winemaking & Aging
Maceration length:
6 hours
Varietal composition:
50% Cannonau, 25% Monica, 20% Carignano, 5% Bovale
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
18 days
Fermentation temperature:
61-63 °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
3-4 months
Length of bottle aging:
1 month
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Analytical Data
pH level:
5.2 g/L
14 %
Dry extract:
21.6 g/L
Residual sugar:
0.8 g/L