8 Sardinian Wines Worth Discovering Other than Cannonau & Vermentino

Learn about some of my favorite varieties native to the island of Sardinia with winery and food pairing recommendations, too.

During my first couple of trips to Sardinia in the early years when my husband and I started dating, I quickly encountered wines made from grapes I’d never even heard of. You can imagine my wine lover’s delight when I discovered that these wines were delicious! Not to mention at super accessible price points. This was the catalyst for my Rare Varieties series that ran on my social media and former wine blog for about a year….and that was around 2-3 years ago?! How time flies. 

Anyways, since I’m such a fan of Sardinian wines and the world knows basically nothing about them, I thought I’d do a quick roundup of some of my favorites. Sardinian wine is SO MUCH MORE than Cannonau and Vermentino, although those are two fabulous varieties I absolutely love. 

And don’t worry, I will be dedicating a newsletter to each individual variety so we can dive deep! Oh, and let’s not forget Vernaccia di Oristano, my #1 Sardinian wine. She’ll also be getting her own dedicated newsletter because there is lots to cover there! Make sure you’re subscribed so you get the inside scoop on Sardinian wine.

For now, let’s explore 8 Sardinian varieties everyone should try at least once. 

1. Semidano

A delicate white wine variety, Semidano thrives in the south-central regions of Sardinia where it achieved the Sardegna Semidano D.O.C. designation in 1995 thanks to uniquely expressive wines from Mogoro. Though this white variety is prevalent in Marmilla, Mandrolisai, Campidano, and Sarcidano.

In the Vineyard

Semidano is harvested in mid-October, after a growing season that starts with bud break in early April. It’s a versatile grape, adapting to warm climates and delivering beautifully balanced acidity.

In the Glass  

Expect a medium-bodied wine with aromas of pear, tropical fruits, caramel, and acacia. Semidano often features a unique resinous or balsamic undertone, adding depth to its fruity, floral profile.

Try: Semidano from Cantina di Mogoro, which is sometimes available in the U.S.

Pairing recommendations: Roasted chicken with thyme, linguine with clams, or buttery baked scallops.

2. Nuragus

Nuragus is the second most planted white variety in Sardinia, claiming around 3,000 hectares of vineyards. Brought to Sardinia by the ancient Phoenicians, Nuragus has been cultivated on the island for centuries. Though its genetic relatives remain a mystery, Nuragus is highly adaptable, thriving across the island and flourishing in Oristano and Cagliari.

In the Vineyard  

Nuragus is a moderately vigorous, late-ripening grape, with bud break around April and harvest by mid-October. Its adaptability to diverse soils and terrains likely contributes to its longevity on the island.

Nuragus di Cagliari D.O.C.

Established in 1974, the DOC covers the regions of Cagliari and Campidano di Oristano. This wine must include at least 85% Nuragus grapes, with up to 15% allowed from other non-aromatic Sardinian white varieties. Vineyards may yield up to 200 quintals (20 tons) per hectare, with a minimum alcohol content of 10.5% abv. Wines are produced in still, sparkling, sweet, and dry styles under this designation.

In the Glass

Nuragus wines offer refreshing flavors of green apple, citrus, almond, and subtle florals like honeysuckle. They have a rounded mouthfeel with medium acidity, making for a delicate, nuanced white wine.

Try: Su Binariu's Binariu Bianco from Sorgono, a standout example.

Pairing recommendations: Light fare like grilled calamari, lemon chicken, linguine with clams, or crab cakes.

3. Granazza

Granazza is a hidden gem waiting to be discovered in Barbagia. This variety became an instant favorite after I tasted it at Giuseppe Sedilesu in Mamoiada, a family-run winery that produces some of the finest Granazza on the island. Cantina VikeVike and Cantina Mertzeoro are two additional top producers of the variety.

In the Vineyard  

The growing season for Granazza spans from bud break in late March to harvest in late October. The warm summer days and cool nights of Barbagia produce grapes that balance bright acidity with rich, expressive flavors.

In the Glass  

With light citrus, exotic fruit, and acacia blossom aromas, Granazza is both fresh and complex. It can also shine in skin-contact orange wines, which bring out even more of its stone fruit flavors and a bitter almond finish.

Try: Giuseppe Sedilesu’s single-varietal Granazza Sulle Bucce or Cantina Mertzeoro Barbagia Bianco.

Pairing recommendations: Saffron risotto, aged cheeses, or seafood dishes with ginger and scallion.

4. Nasco

Once celebrated across the Mediterranean, Nasco’s popularity faded by the mid-20th century, but its allure is still alive in Cagliari. Nasco di Cagliari D.O.C. wines are a unique combination of rich texture and delicate aromas.  Established in 1972, the Nasco di Cagliari D.O.C. covers areas in Cagliari and Oristano. To qualify, wines must contain at least 95% Nasco grapes, with up to 5% allowed from other Sardinian varieties. The maximum yield is 100 quintals per hectare.

In the Vineyard  

Nasco ripens early, typically harvested by early September. The vines thrive in the sunny, chalky soils of southern Sardinia, and are often bush-trained. 

In the Glass 

Nasco offers low to medium acidity, with flavors of ripe fruit, honey, and a touch of musk—a reflection of its name, which means “musk” in Sardinian dialect. It has a round, dense mouthfeel, ideal for pairing with fresh seafood.

Try: Argiolas, Iselis Nasco di Cagliari D.O.C.

Pairing recommendations: Tuna carpaccio, mint-stuffed culurgiones, or grilled artichokes with a lemon shallot dressing.

5. Torbato

Introduced to Sardinia by the Catalans, Torbato is grown in Alghero’s clay-rich, calcareous soils. Sella & Mosca, one of Sardinia’s pioneering wineries, revived this nearly forgotten variety, producing both still and sparkling Torbato wines.

In the Vineyard  

A difficult grape to cultivate, Torbato needs hot climates and specific soils. It ripens in mid-October and benefits from the sunlight and mineral-rich soils of Alghero.

In the Glass  

With flavors of pear, green apple, chamomile, and minerals, Torbato is lively and refreshing. It’s both medium- to full-bodied and has an impressive persistence. I especially love the sparkling styles.

Try: Poderi Parpinello Torbato Centogemme Brut 

Pairing recommendations: Seafood bruschetta, octopus salad, or oysters with lemon.

6. Monica

Among Sardinia’s most ancient varieties, Monica offers a lighter red option with cherry and spice notes. This versatile grape grows throughout the island, but it especially shines in the limestone-rich soils of Mandrolisai.

In the Vineyard  

With bud break in April and harvest by October, Monica thrives in sunny, sloped vineyards. Its growing season, shorter than many other reds, contributes to its medium body and light tannins.

Monica di Sardegna D.O.C.

The Monica di Sardegna D.O.C. covers all of Sardinia, requiring wines to contain at least 85% Monica, with up to 15% from other Sardinian red varieties. Vineyard yields are capped at 150 quintals per hectare. This D.O.C. includes dry, medium-sweet, and lightly sparkling wines with a minimum of 11% ABV. For the Superiore designation, wines must be aged one year and reach 12.5% ABV.

Monica is also frequently used as a blending grape and is one of three required varieties in the Mandrolisai DOC, one of my favorite Sardinian wine regions. 

In the Glass  

Ruby-hued Monica is bright and aromatic, with red fruit flavors balanced by medium acidity. It’s a great option for those who enjoy red wines with lighter structure.

Try: I Garagisti di Sorgono Murru Monica di Sardegna DOC

Pairing recommendations: French onion soup, pork with Dijon mustard sauce, or roasted chicken with herbed potatoes.

7. Bovale

Also known as Muristellu or Muristeddu in Sardinia, Bovale is a deep, bold red from Mandrolisai and Terralba. This robust variety ages well and pairs beautifully with hearty dishes.

In the Vineyard  

Bovale is a late-ripening grape, with a growing season that extends into October. Bovale was traditionally grown in the alberello Sardo vine training method, i.e. bush trained, and you’ll still find many bush-trained Bovale vineyards thriving in Mandrolisai.

In the Glass  

Bovale wines are intense, with aromas of spices, berries, and exotic fruits. On the palate, they are full-bodied with high alcohol and notable structure—perfect for aging.

Try: I Garagisti di Sorgono Parisi or Su Binariu Bovale IGT

Pairing recommendations: Asian sticky ribs, Gorgonzola risotto, or lamb kofte with tzatziki.

8. Cagnulari

Easily one of my favorite Sardinian reds, Cagnulari is a rich red wine primarily grown in the northwest of Sardinia, especially near Alghero. Known for its earthy aromas and robust flavors, Cagnulari is like Sardinia’s answer to a Mediterranean Syrah, bringing depth and character to every glass. It’s a wine that tells a story of warm summers, wild herbs, and rocky soils.

In the VineyardCagnulari thrives in the clay and limestone soils of the Sassari region, where the warm, dry climate encourages full, balanced ripening. Typically harvested in October, Cagnulari vines yield small, intensely flavored grapes that capture the island’s rugged charm.

In the GlassThis is a full-bodied, intense red with aromas of dark berries, black pepper, and Mediterranean herbs like thyme and rosemary. Expect structured tannins and a hint of smoky earthiness. It’s perfect for those looking for a bold wine with a touch of Sardinian wildness.

Try: Podere 45 Cagnulari Alghero D.O.C.

Pairing suggestions: Lamb stew, mushroom risotto, or grilled sausages with rosemary.

Honorable Mention: Malvasia di Bosa

While Malvasia is not exclusively Sardinian, the Malvasia di Bosa D.O.C. has a unique oxidative style that’s distinctly Sardinian. Made in the coastal village of Bosa, these wines are medium-bodied with rich, nutty aromas.

In the Glass

Deep straw yellow or amber, Malvasia di Bosa is aromatic with notes of almond, caramel, and floral tones. The flavors are complex, with an elegant roundness and bright acidity.

Try: Giovanni Battista Columbu’s Malvasia di Bosa Riserva

Pairing recommendations: Olives, caviar, or grilled shellfish with a butter sauce.