Like Corsica, its neighbor to the north, Sardinia has what it takes for great wine: sunshine, moderating Mediterranean influence, interesting soils and microclimates.
They work organically, hand-harvesting from a variety of terroirs, and fermenting with natural yeasts. They’ve sent us brilliant bottled snapshots of their sunny, rocky Mediterranean island.
And, what’s more, their wines are an incredible value. This is the upside of their island still being relatively undiscovered by the international food and wine scene: we get to explore this under-examined region for a bargain-basement price.
