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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Acclaim
“What a fun, juicy, vibrant rosato, aka rosé, wine. I still got that hint of salinity, with wild strawberries and white pepper. Have you ever had strawberries with pepper on them? It may sound odd but when you have it you will ask, “where has this combination been all my life?!?” Also, the back label said to pair with pasta with sea urchin roe…. oh my God… yes, yes! And the idea that it is only $14 makes it my new summer wine of choice.”
— Catherine Todd, Aug 2017
“This rosato is composed of four Sardinian grapes that are ideally suited to rosé styles. Cannonau (Garnacha) and Monica lend strawberry fruitiness, while Carignano and Bovale Sardo bring freshness and aroma. Serra Lori is a beautiful rosy-pink wine full of juicy, vibrant raspberry and alpine strawberry flavors. It’s vivacious and affable and while it can certainly stand on its own, it’s a wine that’s happiest paired with a bunch of friends and a nice dinner party. It is a fan of outdoor cookery, and will hang out happily with grilled veggies, oily fish-it has enough body and structure to hold its own with burgers or grilled lamb, too.”
— Amy Glynn, Jun 2017
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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
Guyot
Elevation:
750 feet
Vines/acre:
2,200
Yield/acre:
2.4-3.2 tons
Exposure:
Southeastern / Southwestern
Year vineyard planted:
1980-1990
Harvest time:
September
First vintage of this wine:
1991
Bottles produced of this wine:
120,000
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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
No relevant data were found.