Vine-growing, that was in all probability brought to the island by the Phoenicians, enjoyed a decisive boost between the XIV and XV centuries because of the efforts of the judge Eleonora d'Arborea and Alfonse of Aragon, after which with the advent from the Piemontese dominion.



These days grape and wine production is usually a flourishing small business due to the island's geographic location, its fertile soil and fine climate - specifically on the hills which are protected in the winds.

Grapes with higher sugar content material yield wines, particularly whites that attain higher alcohol content with respect to those from the mainland. This also gives the basis for production of fine sweet wines too as sparkling varieties.



The main grapes, as well as Nuragus that was presumably brought over by the Phoenicians, include things like Cannonau, Giro and Torbato, imported by the Spanish, Barbera, Sangiovese and Trebbiano introduced by the Piemontesi. Other red (Bovale, Carignano, Giro Monica and Nasco) and white (Malvasia di Sardegna, Moscato Bianco, Vermentino and Vernaccia d'Oristano) grapes total the rich ampelographic panorama.



Amongst the DOC red and rose wines will be the renowned Cannonau, made all through the islands from the grapes with the very same name (13.5% alcohol by volume), Within the province of Cagliari they make the mild Carignano del Sul-cis (11 5%), Giro (14.5%), Monica (that reaches 14 5% even though Monica di Sardegna "stops" at 12-13%) are all produced from varietal grapes and are usually also created in liquoroso - high alcohol grade and commonly fortified - versions (17 5% that may come to be 18% or a lot more inside the Cannonau).



The location involving Cagliari and Oristano could be the property of Campidano di Terralba (11.5%) made from Sardinian and Spanish Bovale grapes. Arborea (11%) comes from near Ori¬stano and is made from Sangiovese and neighborhood grapes, Mandrolisai (11.5%) is developed with Bovale, Cannonau and Monica grapes close to Oristano and Nuoro. Alghero can be a newer wine and is made in both white and red.

The outstanding white wines involve the DOCG Vermentino di Gallura, produced in the province of Sassari from the grape using the identical name (12%) Vermentino di Sardegna, a really pleasant white (ten.5%) is created throughout the island.



The triangle between Cagliari, Oristano and Nuoro produces Nuragus di Cagliari (11%), the province of Cagliari may be the house with the robust Nasco (14,5%) though Arborea Trebbiano (ten.5%) comes from near Oristano and they may be all created together with the grapes in the similar name.



One more current denomination may be the Sardinia Semidano made within the Mogoro sub-zone. Most of these wines are also made in superior spumante, naturally sparkling and liquoroso versions, with alcohol volume that increases accordingly (to 17.5% and even 18% for the exceptional and outstanding Vernaccia d'Oristano, Among the wines that happen to be mainly aperitifs - in both dry and sparkling, or for dessert, within the liquoroso varieties there's Mal-vasia di Bosa (15-17.5%), Malvasia di Cagliari (14-17.5%), Moscato di Cagliari (15-17.5%), Moscato di Sardegna spumante (11,5 %), a sparkling wine that is especially good when it comes from Gallura, and the Moscato di Sorso-Sennori (15%-19%), which might be all made from grapes in the same name.



Clearly the list of Sardinia's wines doesn't finish here.



Beyond the variety on the controlled denominations, the island produces other fine wines.



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