Sant’Antioco is an exquisitely beautiful, tiny (108 square km!) island situated in the southwest corner of Sardinia known for producing excellent wine. Like most islands in Italy, Sant’Antioco has a very dry climate and is made up of volcanic rock and limestone. It’s protected by the mistral wind and the east wind from the imposing bulk of Sardinia. Its vineyards are very small plots of land under vine, tiny vineyards as grape gardens of which the varietal emperor is the now famous Carignan Sulcis and more recently, the white Vermentino. The winemakers prune with religious wisdom, disciplined and obedient to strict production rules, but reassuring in the extraordinary quality of the wine that results.
The vineyards of Sant’Antioco do not extend over 450 hectares. Some of them contain vineyards that vegetate on their own rootstock and boast centuries-old age–up to 150 years. While there’s very little rainfall (400-500 mm annually), Sant’Antioco gets amazing sun exposure. A picturesque scene: an extraordinary brightness from the radiant sun and a blue sky kept clear from light mistral winds.
In 2012, Sardus Pater’s Arruga Carignano was awarded “Wine of the Year” in the Gambero Rosso Wines of Italy competition. In addition to this achievement, in the last decade, Cantine Sardus Pater has received more than 35 other accolades. Vintage Trade is proud to represent this esteemed winery with an obvious commitment to quality and a demonstrated pedigree. We are pleased to offer their multiple award winning Is Solus Carignano and Terre Fenicie Vermentino.
- Winery Website: Cantine Sardus Pater
- Vintage: 2016
- Harvest method: By hand. Harvested 4th week of September
- Vineyard Yield: 2 tons/acre
- Vineyard notes: Pre-phylloxera, 70 year old ungrafted bush vines. Vineyard at sea level, sandy soil close to the sea.
- Skin Contact: 15 Days in Steel
- Fermentation: 15 days in steel, malolactic fermentation
- Aging: 3 months in second fill Allier French oak barriques.
- Barrel Info: Allier French oak
- Time in Barrel: 3
- Best Consumed: By end of 2021
Lamb, BBQ, at a pig roast