Sardinia’s average annual wine production of 80 million litres (15th in volume among the regions) includes 28% DOC/DOCG and 22% IGT. Overall, the region produces slightly more red wine than white.

The island’s most productive vineyard area is the Campidano, the fertile plains and low rolling hills northwest of the capital and major port of Cagliari. The varieties grown there – Giro’, Malvasia, Monica, Moscato, Nasco and Nuragus – carry the name of Cagliari in their denominations.

The wooded slopes of the northern Gallura peninsula and the north-western coastal area around Sassari and Alghero are noted for premium whites. Vermentino, a variety also planted in Liguria and parts of Tuscany, makes whites of depth and style under Vermentino di Gallura DOCG. The island-wide production of Vermentino di Sardegna DOC accounts for greater volume. A distinguished Sardinian wine is Vernaccia di Oristano a sherry-like amber wine with a rich array of nuances in bouquet and flavour.

A popular white variety is Nuragus, which is believed to have been brought there by the Phoenicians. Its name derives from the island’s prehistoric stone towers known as nuraghe.

The island’s important red varieties are Cannonau, a relative of the Granacha brought from Spain, and Carignano and Monica, also of Spanish origin. Cannonau and Monica can be dry or sweet. A rising star among red wines is Carignano del Sulcis, from the southwest. A curiosity among the reds is the moderately sweet Giro’ di Cagliari. In addition to its 20 wines of DOC and DOCG, Sardinia has 15 IGTs, the most of any region.