Production area: Olbia, Gallura, north-eastern Sardinia; hillside vineyards with excellent sun exposure
Vine training: Sardinian bush-trained vines and Guyot
Planting density: 5,000 vines/ha
Harvest: Manual, with careful selection of grape clusters in the vineyard at optimal ripeness
Vinification: Gentle destemming and crushing, skin maceration at controlled temperature, and alcoholic fermentation in stainless-steel tanks
Ageing: In stainless-steel tanks, followed by bottle maturation for stabilization in order to preserve the freshness of the fruit
Colour: Intense ruby red with bright violet reflections
Aroma: Fragrant and vinous bouquet, rich in notes of fresh red berries, cherry and plum, with hints of youthful spices and delicate references to Mediterranean scrubland
Taste: Warm, savoury and pleasantly fresh, characterized by a lean and vibrant tannic structure, balanced body and a clean finish with good persistence
Alcohol content: 13.5% Vol.
Serving temperature: 15–16 °C
Recommended pairings: Traditional Sardinian land-based appetizers, cured meats, pasta dishes with meat sauces, grilled red meats and medium-aged cheeses
The authenticity and pride of Sardinian winemaking are expressed with remarkable freshness and pleasantness through the work of Cantina Murales, an outstanding winery located in the beautiful hilly landscape of Olbia, in Gallura. Although the area is historically renowned for its white grape varieties, the winery also demonstrates deep artisanal sensitivity in its interpretation of the island's great red grape varieties, focusing on a dynamic style that respects the raw material. Su Soi Cannonau comes from hillside vineyards that benefit from excellent sun exposure and the constant influence of sea breezes. The local microclimate, characterized by significant temperature variations between day and night, promotes balanced ripening of the grapes, helping preserve their natural acidity and aromatic freshness.
The harvest is carried out entirely by hand, a selective process that protects the integrity of the grape clusters directly in the vineyard. In the winery, the production philosophy excludes the use of wood in order to emphasize the pure expression of the grape variety and its drinkability. After gentle destemming and crushing, the must undergoes alcoholic fermentation with skin maceration at controlled temperature in stainless-steel tanks, ensuring a balanced extraction of colour and tannins. The ageing process continues in the same stainless-steel vessels, a technical choice aimed at preserving the fragrance of the original fruit without any tertiary influence. The cycle concludes with subsequent bottle stabilization, essential for achieving maximum harmony before release.
Visually, the wine displays an intense and luminous ruby-red colour, enhanced by youthful reflections. On the nose, it opens with a broad, immediate and distinctly territorial bouquet: the fruity profile reveals clear notes of cherry and plum, enriched by floral nuances and references to the wild herbs of the Mediterranean scrubland. On the palate, it offers a masterful contrast in which the warm generosity of the grape variety interacts with pleasant freshness and a solid tannic structure, developing a rounded and distinctly savoury texture. The sip flows smoothly towards a clean and persistent finish, ideal for pairing with grilled meats, cured meats and medium-aged cheeses, as well as rich pasta dishes from the Mediterranean tradition.
Sardinian pork sausage.
Sartizzu, sartithu. The Sardinian sausage is traditionally prepared with purpuzza or purpedda, the flesh of the pig remained after the processing of the main parts. The sausages thus prepared are dried in the air, hanging from the ceiling.
Seasoned and sliced with the leppa (the sardinian knife), opens the meal or a typical snack.
Portions: 400 gr
Smoked pork and wild boar sausage, limited seasoning (about 20 days), stuffed into natural casings produced by Settimo San pietro crafts pork factory Su Sirboni, near Cagliari
MAP packed portion from 400 gr
On sale in our online site of the best handicrafts of the Sardinian tradition.
Musteba - pork's loin cured in Sardinia
The Musteba is a typical Sardinian salami, made in an exemplary manner by Paolo Lilliu, with the traditional recipe of Marmilla.
You can find it on our resale site of Sardinian typical products online.
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Vacuum portions: 2 kg
Weisse Rauch, craft beer of high fermentation. Bottiglia da 0,50 l
Affumiada is a top-fermented smoked beer, raw and unpasteurized produced by Lara microbrewery of Tertenia - to combine with the first meat courses: malloreddus campidanese, culurgiones topped by grated Fiore Sardo Dop
Sales of craft Sardinian beers - collection of online Sardinian products
Valle del Tirso IGT, Sardinian red wine. 0.75 l bottle
Online sales of Sardinian typical food products most representative of the isle.
Try S'inis red wine with a few slices of sausage or musteba of Marmilla. We also recommend a fresh cheese caciotta from sheep's milk or Monte Accas two months aged goat cheese
Buy online Sardinian food
The three vineyards insist on soils of pink and white granite, caressed by the sea winds. The cultivated varieties are the traditional ones of the place.Denomination: Cannonau di Sardegna Doc
Bt - 0.75 l
Denomination: Cannonau D.O.C.
Fermentation: at controlled temperature, in steel containersRefinement: 12 months in oak barrels Alcohol: 15% vol.
Vermentino di Sardegna DOC, White wine. 0.75 l bottle
White wine from Vermentino grapes, produced by Cantina del Bovale in Terralba - Mediterranean scents, fresh and firm, to be combined with a cutting board of Bottarga, smoked mullet and extra virgin olive oil (with a little 'white pepper)
Online sales of Sardinian products - we have selected the best Sardinian wines
Isola dei Nuraghi IGT, Sardinian white wine from Vermentino
0.75 l bottle
Mamaioa Bianco is the most representative white wine of Cantina Contini. Must try with a smoked mullet of Cabras or to accompany a spaghetti and bottarga first course.
Listed in our Sardinian wine online shop
Try our best selection of Sardinian typical food products
Cannonau di Sardegna DOC, Sardinian Red wine.
0.75 l Bottle
Ballu Tundu is a Cannonau di Saregna Doc red wine, produced by the winery Giuseppe Sedilesu in the territory of Mamoiada - perhaps the first wine of the company, to pair with roast meat, a few pieces of Fiore Sardo or white rind goat cheese, culurgiones with wildboar sauce or lorighittas
Selection of Sardinian food
Cannonau di Sardegna Doc, Sardinian red wine made by the historical cellar of Sulcis-Iglesiente, Santadi
Bottle - 0.75 l
Cannonau and Carignano mixed together thanks to the genius of the Santadi oenologist. Ruby red, tending to garnet. Mediterranean notes, complex, aromas of ripe blackberries and blueberries, spices tend to sweet, tobacco and chocolate
Marmilla IGT, Sardinian Red wine from Bovaleddu grapes (Muristellu).
0.75 l Bottle
Marmilla IGT, Bovale (Bovaleddu - Muristellu 100%), with solid local roots, wine produced by Cantina Su'Entu in clay soils of Marmilla.
A red wine of quality to match the best delicatessen of Sardinia: Saliccia, musteba and pork ham; a platter of pecorino cheese and Fiore Sardo.
Nino 70 is a Cannonau red wine from Sardinia, dedicated to the founder of the "Nino Castiglia" winery.
Bottle - 0.75 l
Nino 70 is bright red and ruby rather intense. The nose is fresh and spicy, with hints of forest fruits and elegant floral aromas. In the mouth it is rich, warm and soft and full with a pleasantly tannic aftertaste.
Isola dei Nuraghi IGT, Red whine.
0.75 l bottle
Isola dei Nuraghi Igt wine product from the cellar of Li Duni, in Badesi
Find the best wines of the Sardinian wine scene, on Inke Sardinian specials - the best of Sardinian wines online
Myrtle liquor of Montiferru. Alcohol content 34% Vol.
0.50 l ampoule
Typical liqueur of myrtle berries of Montiferru, produced by Distillerie Lussurgesi
Try it with our traditional pastry - on our Sardinian products traditional e-shop
Orodoro - Cantina Mesa
Technical Data Sheet:
Bottle size: 0.5 L
Denomination: IGT Isola dei Nuraghi
Production area: Sant’Anna Arresi, Sulcis Iglesiente, southern Sardinia
Vine training: Bush vines and Guyot-trained trellis
Average vine age: 15–20 years
Yield per hectare: 45 quintals/ha
Harvest: Hand-picked, with natural drying on the vine and late harvest – October
Winemaking: Gentle pressing of the naturally dried grapes, followed by temperature-controlled fermentation in small stainless steel containers
Ageing: In stainless steel for several months, followed by bottle ageing
Colour: Deep, brilliant golden yellow with amber highlights
Aroma: Notes of candied fruit, dried apricot, orange blossom honey and orange peel
Palate: Sweet, rich and silky, with balanced mineral freshness on the finish
Alcohol content: 14% Vol.
Serving temperature: 10–12 °C
Ageing potential: 5–7 years
Contains sulphites: Compliant with EU Directive 2000/13/EC
Isola dei Nuraghi IGT, Sardinian red wine Cagnulari grapes, complicated and haughty grapes growing on the magnificent limestone of Usini.0,75 l bottleHistoric vineyard Grappolo d'oro. Manic sorting of the grapes and traditional winemaking, give us shades beautifully balmy, unforgettable.
Romangia IGT, Sardinian Red wine made by the vigneron Dettori
0.75 l Bottle
Sardinian Red wine from local grapes grapes grown according to biodynamic criteria.
We propose in our showcase of Sardinian food products, the finest wines of our tradition
Isola dei Nuraghi IGT, Sardinian red wine 0.75 l bottle
Serra Juales is a cagnulari wine produced in Usini by Franesco Fiori
Match: Fiore Sardo Dop, mature cheese without lactose, musteba and Sardinian sausage
Find the Sardinian product you like most - choose the best of Sardinia
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Su Soi Cannonau - Murales
Technical Sheet:
Size: 0.75 L
Designation: Cannonau di Sardegna D.O.C.
Production area: Olbia, Gallura, north-eastern Sardinia; hillside vineyards with excellent sun exposure
Vine training: Sardinian bush-trained vines and Guyot
Planting density: 5,000 vines/ha
Harvest: Manual, with careful selection of grape clusters in the vineyard at optimal ripeness
Vinification: Gentle destemming and crushing, skin maceration at controlled temperature, and alcoholic fermentation in stainless-steel tanks
Ageing: In stainless-steel tanks, followed by bottle maturation for stabilization in order to preserve the freshness of the fruit
Colour: Intense ruby red with bright violet reflections
Aroma: Fragrant and vinous bouquet, rich in notes of fresh red berries, cherry and plum, with hints of youthful spices and delicate references to Mediterranean scrubland
Taste: Warm, savoury and pleasantly fresh, characterized by a lean and vibrant tannic structure, balanced body and a clean finish with good persistence
Alcohol content: 13.5% Vol.
Serving temperature: 15–16 °C
Recommended pairings: Traditional Sardinian land-based appetizers, cured meats, pasta dishes with meat sauces, grilled red meats and medium-aged cheeses
