![]() Thousands of these Bronze Age structures are scattered around the island. Throughout the trip, stop to admire the stone towers called nuraghi. Owned by two sisters, it makes organic Cannonau. Nearby, the Sennori Vineyard of Cantina Sorres overlooks the Gulf of Asinara. Enjoy a leisurely dinner and spend the night at the winery’s agriturismo, Kent’ Annos, tucked within craggy hills. ![]() Head west toward Sassari and stop at natural wine producer Tenute Dettori. Cantina Sorres / Photo by Marco Pinatore and David Troisi Right on the water, it specializes in seafood with regional wines. ![]() Sign up Privacy Policyįor dinner, spend at least one night among the glitterati of Porto Cervo with a visit to Al Pescatore. Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Set to a view amidst boulders, this low-slung property’s restaurant Il Fuoco Sacro maintains a thoughtful wine list. For breezy digs that embody Italian sprezzatura, or effortless chic, reserve a suite at Petra Segreta Resort & Spa. However, a few standout inns and small hotels exist, like picturesque Antica Dimora La Corona. The Costa Smeralda, the glitzy coastline near Olbia, harbors mega-yachts and mega-resorts that boast rooms often double the price of elsewhere. Two others to try: family-run Mura, known for its Vermentino, and the larger Masone Mannu, which makes reds and whites. Family-run Capichera, near Arzachena, has been in business for more than 30 years, and produces high-quality Vermentino. Visit the shop or relax with a glass and some pecorino cheese. There are a few wineries to seek out around Olbia that include Vigne Surrau, one of the better-known Sardinian brands in the U.S. Dry, full-bodied white wines made from Vermentino taste of the sea, white flowers, lemon and stone fruit. Vigne Surrau / Photo by Salvatore Ligios Northern Sardiniaįly into Olbia in the north and find yourself alongside Sardinia’s only Denominazione di Origine Controllata e Garantita (DOCG), Vermentino di Gallura. And, of course, the dozens of village-based variations on pasta. There’s also pecorino cheese, made a hundred ways here that includes a method that utilizes maggots, called casu marzu. Look for sea urchin, tuna, bottarga from Cabras, Catalan-style lobster in Alghero, snails and artichoke around Sassari and suckling pig. They include Bovale (Bobal), Monica, Malvasia Bianca, Moscato, Nasco and Nuragus.īefore you explore the island, the second largest in the Mediterranean Sea, map out a few restaurants and local specialty foods. These three are the island’s most prolific grapes, but a cache of indigenous varieties that only escape the island occasionally are like a rare wine treasure map. Sardinia is home to Cannonau, the local name for Grenache, as well as Vermentino and Carignano, also known as Carignan. ![]() With its beautiful beaches, artisan food traditions and mountain scenery, it’s easy to see why people would want to stick around as long as possible. Over the past decade, the Italian island of Sardinia has become famous for being one of the blue zones, regions where people live longer than average. ![]()
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