Sardinia is one of the largest islands in the Mediterranean, sitting just south of Corsica. While technically part of Italy, it has a culture and identity all its own. Sardinia has found itself traded between kingdoms for much of its recent history. Italian was only introduced to the island in the 1700’s when it became part of Savoy (and eventually Italy), having previously spent 500 years under Catalan then Spanish rule.

That history is represented in the range of varieties found on the island. The three most common varieties are Vermentino (introduced probably from Italy), Grenache (Cannonau) and Carignan (both from Spain). Alongside these are a number of less common but potentially interesting native varieties such as Monica, Nuragus and Semidano.

The island is a mix of plains, hills and forest with water on all sides, meaning a wide range of unique and interesting terroirs. Disease pressure on the island is low with the Mistral from north and Sirocco from the south both affecting the island. The climate is warm Mediterranean however the surrounding sea makes Sardinia cooler than many other places at a similar latitude.