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Argiolas blends Cannonau, Carignano and Monica into an everyday Sardinian red. Ruby and perfumed, soft and cherry-led, with the faint sweet close typical of the island. A midweek pour for lamb or pecorino.
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Our read on this Cannonau, Carignano and Monica blend: what is in the glass, checked against the Argiolas datasheet.
An intense perfume leads: ripe cherry and blackberry over a faint Mediterranean herb and earthy lift. Violet floats above the fruit. It is open and inviting rather than deep, a wine that shows its hand straight from the bottle.
Violet
Blackberry
Cherry
Plum
Leather
Black pepper
LiquoriceThe Cannonau, Carignano and Monica blend is soft and rounded, with low to medium tannins and a gentle peppery edge. There is the touch of sweetness on the close that the producer calls typical of Sardinian reds, ripe fruit rather than residual sugar. Body sits in the light to medium range, easy and unforced.
Medium length, closing on soft cherry and that faint sweet warmth. The quick malolactic the winery runs leaves the texture supple, with no hard tannic grip to resolve.
An honest, well-priced everyday red from the Argiolas range, several tiers below their Korem and Turriga bottlings but built to drink now. A reliable midweek Sardinian rather than a cellar wine.
An entry-level Argiolas red, listed in the UK from around 13.84 pounds a bottle and usually sold by the case through trade and online merchants.
Scored as an unoaked, sub-15-pound Isola dei Nuraghi IGT built for the table, strong on everyday and beginner appeal, light on cellar and occasion.
Sub-15-pound, soft and ready on opening, this is a textbook midweek bottle for lamb, pecorino or tomato pasta.
Soft, fruity and low in tannin with no oak to navigate, it is an approachable first step into indigenous Sardinian reds.
Bright cherry acidity, soft tannins and light to medium body make this Cannonau blend an easy match across tomato pasta, lamb and pecorino.
At around 13.84 pounds for an Argiolas IGT, this is solid everyday drinking rather than a bargain.
An entry-level Isola dei Nuraghi IGT well below the Korem and Turriga tier, it suits the table more than the celebration.
Unoaked, IGT-level and built fresh, it offers little cellar upside and is best drunk within two to three years of release.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Isola dei Nuraghi denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Argiolas makes Isola del Sole Rosso without oak ageing, so it is built for the current release. Drink it within two to three years rather than cellaring it.
Argiolas bottles Isola del Sole Rosso as a fresh, early-drinking style with no oak ageing, so it is built for the current release rather than the cellar. Open it within two to three years of purchase while the Cannonau cherry fruit and soft tannins are at their most generous.
Argiolas bottles Isola del Sole Rosso as a fresh, early-drinking style with no oak ageing, so it is built for the current release rather than the cellar. Open it within two to three years of purchase while the Cannonau cherry fruit and soft tannins are at their most generous.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Argiolas of Serdiana in Cagliari bottles this under Isola dei Nuraghi, the island-wide IGT that lets producers blend Sardinia's native grapes beyond the tighter DOC rules.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Isola dei Nuraghi is in the IGT tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Isola dei Nuraghi falls within Sardinia, covering Entire region of Sardinia.
Winery
Serdiana
Wine area
Made at Argiolas, Serdiana. Directions
Blending Cannonau, Carignano and Monica under the island-wide IGT rather than a restrictive DOC keeps the base wine affordable and helps hold the bottle near 13.84 pounds.
Argiolas ferments and runs a quick malolactic with no barrel ageing, so there is no cooperage or long cellar cost to recover, unlike its oak-aged Korem and Turriga reds.
The grapes are hand harvested and selected, which adds vineyard labour cost over machine picking even at this everyday price point.
At 13.5 percent ABV the HMRC still-wine duty is 2.67 pounds a bottle, and 20 percent VAT adds more. Together they take a sizeable share of the 13.84-pound shelf price before the wine itself is paid for.
A recognised Serdiana producer with a strong Sardinian reputation carries a brand premium over anonymous bulk island red.
The low-tannin, gently peppery profile guides these matches, from lamb ragu and pecorino to tomato pasta.
The cherry acidity in this Cannonau blend cuts the sweetness of cooked tomato and keeps each forkful fresh. With light tannins it never fights the sauce, so the fruit and the acidity do the work. A natural everyday match for southern tomato pasta.
Try with: Pasta alla Norma · Pasta arrabbiata · tomato and aubergine pasta · spaghetti al pomodoro · More pairings →
Soft tannins and ripe Sardinian fruit handle the fat and gaminess of slow-cooked lamb without drying the mouth. The faint sweet close echoes the braise rather than clashing with it. Lamb is one of the dishes drinkers reach for with this bottle.
Try with: Agnello Ragu Lucano · slow-braised lamb shoulder · lamb ragu pasta · roast lamb · More pairings →
Aged pecorino brings salt and a savoury bite that the wine's gentle fruit balances, a pairing that stays close to home on Sardinia. Served with pan carasau it is a simple island plate. The wine's softness keeps the salt from turning sharp.
Try with: Pecorino sardo e pan carasau · aged pecorino · Sardinian cured meats · olives and bread · More pairings →
The peppery edge in this blend bridges the cracked black pepper of cacio e pepe. Light body lets the pecorino and pepper lead while the wine lifts the dish. An easy, low-tannin partner for a pepper-driven plate.
Try with: Pasta Cacio e Pepe · pepper-crusted dishes · pecorino pasta · cracked-pepper gnocchi · More pairings →
Light to medium body matches herb-roasted pork without overpowering it, and the soft tannins suit the crackling and fat. The wine's faint sweetness plays off the fennel and herb crust of porchetta. A relaxed Sunday-roast red.
Try with: Porchetta · roast pork belly · herb-roasted pork · sausage and lentils · More pairings →
This is a soft, lightly sweet, low-tannin red, so fierce chilli heat exaggerates its faint sweetness and flattens the fruit. Vindaloo-level spice or heavy Sichuan chilli oil leaves the wine tasting thin and cloying. Save it for milder, savoury plates.
Skip with: vindaloo · kung pao chicken · spicy Sichuan hotpot · habanero salsa · sweet-and-sour pork · Pairing guide →
A short splash decant softens the first-pour edge and opens the aromatics.
Aim for the cooler end on a warm day; warmer end opens up more aromatics.
Unoaked, IGT-level and built fresh, it offers little cellar upside and is best drunk within two to three years of release.
£13.84 for a 75cl bottle of the 2022, at EuroWines, is the best price we track, and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 27 Oct 2026, 05:01 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino, summarised in our own words. A crowd read across many tasters, not a single critic. Drinkers score it 3.5 out of 5 from 510 ratings on Vivino.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumIt is a blend of three Sardinian red grapes: Cannonau, Carignano and Monica. Argiolas grows them on the island and bottles the wine under the Isola dei Nuraghi IGT, the broad Sardinian appellation.
Yes, it is a dry red, though it finishes with a faint sweetness from ripe fruit that the producer describes as typical of Sardinian wines. Tannins are soft and the body is light to medium.
Expect a ruby red with an intense, perfumed nose of cherry and blackberry, a soft and gently peppery palate, and a medium finish. It is an easy drinker, not a wine to study.
It suits lamb ragu, roast pork and porchetta, aged pecorino, and tomato-led pasta such as alla Norma or cacio e pepe. Its soft tannins and bright fruit also make it a flexible everyday red. Avoid fierce chilli heat, which exaggerates its faint sweetness.
Drink it young. There is no oak ageing and the wine is built for the current release. Open it within two to three years of purchase, while the cherry fruit and soft tannins are freshest.
It is an entry-level Argiolas wine, available in the UK at around 13.84 pounds a bottle, typically by the case from trade and online merchants. It sits well below the producer's Korem and Turriga reds.
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