Vinzas Artas
The Vinzas Artas winery was founded in Mamoiada, a municipality in the center of Sardinia and part of a great winemaking movement, which brings the Sardinian territory back to the center of the production philosophy. The winery is the shared project of Giorgio Gaia and Piercarlo Sotgiu, who cultivate five hectares of vineyard distributed across distinct plots, at altitudes ranging from 650 to 850 meters above sea level. The heart of the production is Cannonau, accompanied by Granatza, an indigenous white grape variety. Among the most significant parcels stands 'Garaunele 1920', an alberello-trained vineyard planted over 100 years ago, where each plant has its own shape that tells a different story. In the new plantings, the cuttings come from mass selection of the oldest vineyards in the area, a precise choice to preserve local genetic resources and pass them on to future generations.
The Vinzas Artas winery manages all vineyards organically, using only copper and sulfur. The harvest is manual, and the grapes are processed on the same day. In the winery, fermentations occur spontaneously in open tanks, without selected yeasts or corrective interventions.correctives. The aging takes place in small barrels, according to traditional methods that respect the raw material without forcing its expression. The low yields guarantee grapes with high concentration, a necessary premise for labels that reflect the territory.
The wines of Vinzas Artas on the nose reveal the aromatic complexity of a high-altitude territory, with intense and varietal aromas that recall the Mediterranean scrub and the minerality of the Sardinian soils. On the palate, the structure is dense yet surprisingly fresh, supported by the altitude of the vineyards and a persistent salinity. Authentic interpretations of Mamoiada, one of the most vocated and least standardized areas of the entire island.
The Vinzas Artas winery was founded in Mamoiada, a municipality in the center of Sardinia and part of a great winemaking movement, which brings the Sardinian territory back to the center of the production philosophy. The winery is the shared project of Giorgio Gaia and Piercarlo Sotgiu, who cultivate five hectares of vineyard distributed across distinct plots, at altitudes ranging from 650 to 850 meters above sea level. The heart of the production is Cannonau, accompanied by Granatza, an indigenous white grape variety. Among the most significant parcels stands 'Garaunele 1920', an alberello-trained vineyard planted over 100 years ago, where each plant has its own shape that tells a different story. In the new plantings, the cuttings come from mass selection of the oldest vineyards in the area, a precise choice to preserve local genetic resources and pass them on to future generations.
The Vinzas Artas winery manages all vineyards organically, using only copper and sulfur. The harvest is manual, and the grapes are processed on the same day. In the winery, fermentations occur spontaneously in open tanks, without selected yeasts or corrective interventions.correctives. The aging takes place in small barrels, according to traditional methods that respect the raw material without forcing its expression. The low yields guarantee grapes with high concentration, a necessary premise for labels that reflect the territory.
The wines of Vinzas Artas on the nose reveal the aromatic complexity of a high-altitude territory, with intense and varietal aromas that recall the Mediterranean scrub and the minerality of the Sardinian soils. On the palate, the structure is dense yet surprisingly fresh, supported by the altitude of the vineyards and a persistent salinity. Authentic interpretations of Mamoiada, one of the most vocated and least standardized areas of the entire island.
