Argiolas Italian White
Sardinian Vermentino from Serdiana, poured in Commack since the start.
The story behind Argiolas
Antonio Argiolas founded the estate in 1938 in Serdiana, in the Parteolla hills just north of Cagliari, on Sardinia. He started with a 3 hectare plot inherited from his father. The family now farms roughly 230 hectares across five sub estates, and the whites come mostly from native Sardinian grapes, Vermentino first among them.
Calcareous, marl and clay soils, hard Mediterranean sun, and the cool northern Mistral wind that keeps acidity intact. Argiolas ferments and rests its whites in stainless steel, no oak, so the citrus, pine and bitter almond notes stay clean. We have carried these bottles for years because they overdeliver at their price.
Explore the Argiolas range
Three Argiolas whites worth knowing, from the everyday Costamolino to the old vine Vermentino. All stainless steel, all Sardinian, all built for seafood.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Costamolino Vermentino di Sardegna DOC | Vermentino | 13.0% to 13.5% ABV | Citrus, pine, mint, bitter almond finish |
| Vermentino di Sardegna DOC | Old vine Vermentino | 14.0% to 14.5% ABV | Late harvest, lees aged, apricot and honey |
| Merì Vermentino di Sardegna DOC | Vermentino | 13.0% ABV | Low sulfur harvest, bright natural aromatics |
| Costera Cannonau 750mL | Cannonau red | Red, Sardinian native grape | The red sibling, for the Turriga crowd |
| Is Argiolas Vermentino | Vermentino | 14.0% to 14.5% ABV | Flagship white, stone fruit depth |
Which Argiolas is right for you?
Pricing here runs honest. Costamolino sits at $6 on our shelf, the everyday bottle you keep cold for clams and squid. Costera Cannonau, the red, is $11.99. The Argiolas Vermentino is $19.98, and that is the bottle to reach for when the table has lobster on it. Sardinian whites at these numbers are rare, which is why we keep them. Buy Argiolas online or walk in and we will pull it from the cooler.
Cheap enough to open on a Tuesday, crisp enough for clams.
Old vine depth, apricot and honey, still bone dry.
Native Cannonau, dark fruit, the gateway to Turriga.
Argiolas cocktails and pairings
Serve these cold, 45 to 50 degrees, and put them next to the sea. Grilled squid, brothy clams, spaghetti with bottarga, ricotta stuffed squash blossoms.