Sardinia: the unconquered island

February 1, 2018

“This land resembles no other place. Sardinia is something else. Enchanting spaces and distances to travel-nothing finished, nothing definitive. It is like freedom itself.”

David Herbert Lawrence, Sea and Sardinia, 1921


How many of us have heard of Sardinia’s glitzy Emerald Coast, where the sea is more brilliant green than blue, with beaches as good as the Caribbean’s?


Located in the centre of the Mediterranean, Sardinia is the second biggest island after Sicily. Over the centuries, due to its strategic location and its natural richness, it has been invaded and exploited but never conquered: starting with the nuragic civilisation, that still today characterizes Sardinian landscapes; the Cretian and Phoenician created their various bases along the coasts; Roman and Byzantine people came next, increasing the trade between the island and the surrounding coasts, making it one of the most flourishing places; to fall over again into the hands of Spanish domination. 


With a variety of mountains, woods, largely uninhabited territories, rocky coasts and long sandy beaches, this island has numerous different ecosystems that make it as a micro-continent. Even the dialect spoken here is recognized as a proper language (when they speak sardo, even if you are 100% Italian, you won't get a single word) 


Do you like the idea of living to 100 by taking medicine such as white wine, olive oil, and a generous dose of sunshine? Well, who doesn’t?


A cluster of Sardinian villages make-up one of the five Blue Zones in the World.

The name Blue Zone doesn’t refer though to its sea and sky (although the connection could be obvious). It means it's one of the places where people live the longest…Why?

Well, several theories have been put forward. But it’s hard to dislike life when it starts with an Italian espresso, involves a long lunch with local white Vermentino and is backlit with the Mediterranean sun, ending the day with a glass of Cannonau for dinner. 






More than a hundred years ago, in what has always been a land of farmers, olive groves and vineyards, Argiolas winery was born.

Planting row after row, vineyard after vineyard, Argiolas family started producing wine, always looking for quality along with method. Today, the third generation of the family, is actively working in the cellar.


Their recipe is simple: season after season, harvest after harvest, from generation to generation, tradition is handed down and renewed, year after year.

A wide and complete production enhances the territory and its most typical varieties; unique wines, characterized by intensity, balance and elegance. The property exceeds 230 hectares, always working in respect of the environment, the ecosystem and the terroir. 




The flag 


 The meaning of the flag of Sardinia is deep, symbolical and deeply related to the historical events of the island. The standard represents the four Giudicati of Sardinia, four little and independent states that governed between IX and XV Century and bravely defended their island against the continuous invasions of the Moors

But there is always a little bit of legend… the celebration of the victory that king Pietro I of Aragon achieved at Alcoraz in 1096 AD, city defended by the Moors; the army of the Kingdom of Aragon won the victory only through the help of Saint George who appeared in the battlefield as a white knight with a red cross on his chest, picking the heads of four great Moors princes.


The food


Typical Sardinian cuisine tradition boasts very ancient roots.In ancient times, the island was inhabited mainly in the wood of the inland, while coasts, because of invasions, were almost desert.

The shepherds, to go up the steep mountains to herd their stocks, needed simple and nourishing food, accompanied with some house wine: easy to carry and resistant to both high and low temperatures.

This is why Sardinia has such a wide selection of preserved meats and cheese both tasty and aged. It should be mentioned also the bread named carasau, delicious wafers of thin light bread, very easy to carry (and to eat)! 


Oh…besides all of these delicacies, they also have a weird (but apparently good) cheese with worms (no kidding!) called casu marzu, literally rotten cheese. (I know you will google it asap)


Indigenous grape varieties



This is the perfect wine to drink on the beach, while enjoying the sea breeze and a fish-based dinner. Very lively and delicate on the palate, with refreshing acidity and citrusy notes.


The vines are mostly grown on slopes facing north, to provide cooling balance to the hot weather and let the grapes benefit from the additional sunlight reflections from the sea. Its production in different parts of the island allows the wine to express in many ways, accordingly to numerous microclimates, whilst maintaining its key features. 

Thanks to the day to night temperature variation and the windy climate, the grapes maximize their acidity and flavours.



Synonym of Sardinia, it’s the most planted variety by far (30% of total) covering 7,500 hectares and concentrated in the centre of the island. Characterised by a special fineness of taste and perfume (varying from zone to zone), it has a good structure and it ages well; with scents of dark red berries, plum and tobacco, with nice round flavours and aftertaste recalling -in many expressions- blossoms or fresh forest berries, with riper notes of fruit jam and hints of warm spices for the Reserve and fortified wines. 


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