Our list follows one simple rule: what comes from the island on the plate also comes into the glass.
Sardinia has its own grapes — Cannonau, Vermentino, Vernaccia, Cagnulari, Bovale and Carignano. We pour the island's most characteristic wines, chosen by origin and variety, rounded off with gin, mirto and filu 'e ferru to finish.
Oxidatively aged in barrel, nutty and saline — Sardinia's most singular white.
Fresh and mineral, with citrus and a hint of sea salt — the island's great white.
The red soul of the island — warm and savoury, with myrtle and dried herbs. The wine of longevity.
A rare grape from the Sassari area — dark berries, soft tannins, honest and easy.
Deep and full-bodied, with dark fruit and a savoury edge — a wine of true Sardinian character.
From the old vines of the island's south-west: velvety and dark-fruited, often from ungrafted seaside vineyards.
Sardinian gin with juniper, myrtle and Mediterranean botanicals from the island. Neat over ice, or as an aperitivo.
The island's clear grape spirit. Its name recalls the days when bottles were buried and found again by a wire.
The myrtle berry liqueur, served cold at the end of the meal. In Sardinia it appears on every table when the evening runs long.
A table, a glass of Cannonau, and a place where no one is in a hurry. A Chent'Annos.
