Vinzas Artas
The Vinzas Artas winery was founded in Mamoiada, a town at the heart of Sardinia and a major hub of the wine movement, which is bringing the Sardinian terroir back to the centre of winemaking philosophy. The winery is a joint venture between Giorgio Gaia and Piercarlo Sotgiu, who cultivate five hectares of vineyards spread across distinct plots, at altitudes ranging from 650 to 850 metres above sea level. At the heart of their production is Cannonau, alongside Granatza, a native white grape variety. Among the most significant plots is ‘Garaunele 1920’, a vineyard trained using the alberello method and planted over 100 years ago, where each vine has its own shape, telling a different story. In the new plantings, the vine cuttings come from mass selection of the oldest vineyards in the area, a deliberate choice to preserve local genetic resources and pass them on to future generations.
The Vinzas Artas winery cultivates all its vineyards organically, using only copper and sulphur. The grapes are harvested by hand and processed on the same day. In the winery, fermentation takes place spontaneously in open vats, without the use of selected yeasts or corrective measures. Ageing takes place in small barrels, following traditional methods that respect the raw material without forcing its expression. The low yields ensure highly concentrated grapes, a necessary prerequisite for wines that reflect the terroir.
On the nose, Vinzas Artas wines reveal the aromatic complexity of a high-altitude terroir, with intense, varietal aromas that evoke the Mediterranean scrub and the minerality of Sardinian soils. On the palate, the structure is dense yet surprisingly fresh, underpinned by the altitude of the vineyards and a lingering savouriness. Authentic expressions of Mamoiada, one of the most distinctive and least standardised areas on the entire island.
The Vinzas Artas winery was founded in Mamoiada, a town at the heart of Sardinia and a major hub of the wine movement, which is bringing the Sardinian terroir back to the centre of winemaking philosophy. The winery is a joint venture between Giorgio Gaia and Piercarlo Sotgiu, who cultivate five hectares of vineyards spread across distinct plots, at altitudes ranging from 650 to 850 metres above sea level. At the heart of their production is Cannonau, alongside Granatza, a native white grape variety. Among the most significant plots is ‘Garaunele 1920’, a vineyard trained using the alberello method and planted over 100 years ago, where each vine has its own shape, telling a different story. In the new plantings, the vine cuttings come from mass selection of the oldest vineyards in the area, a deliberate choice to preserve local genetic resources and pass them on to future generations.
The Vinzas Artas winery cultivates all its vineyards organically, using only copper and sulphur. The grapes are harvested by hand and processed on the same day. In the winery, fermentation takes place spontaneously in open vats, without the use of selected yeasts or corrective measures. Ageing takes place in small barrels, following traditional methods that respect the raw material without forcing its expression. The low yields ensure highly concentrated grapes, a necessary prerequisite for wines that reflect the terroir.
On the nose, Vinzas Artas wines reveal the aromatic complexity of a high-altitude terroir, with intense, varietal aromas that evoke the Mediterranean scrub and the minerality of Sardinian soils. On the palate, the structure is dense yet surprisingly fresh, underpinned by the altitude of the vineyards and a lingering savouriness. Authentic expressions of Mamoiada, one of the most distinctive and least standardised areas on the entire island.
