Argiolas, along with Santadi, are the two best producers on the island. Run by Franco and Giuseppe Argiolas, sone of Antonio, with assistance from leading enologist Giacomo Tachis.
Since 1985 the 230 hectare estate has been completely replanted with the emphasis on local Sardinian varieties. There are good examples of the island's more widely seen DOCs including Costamolino (Vermentino di Sardegna); Costera (Cannonau di Sardegna); Perdera (Monica di Sardegna); and S'elegas (Nuragus di Cagliari), a crips dry white.
The best wines however are sold under the IGT Isola dei Nuraghi, Argiolas is mostly Vermentino, while Angialis, a fine light sweet wine, is made from (mostly) Nasco and Malvasia. Newish Cerdena is a Barrique fermented and aged Vermentino.
The top red is the deep but firmly structured Turriga, based on Cannonau but with 5% of each of the Cagignano, Malvasia Nera and the Sardinian variety Bovale. Similarly structured is Korem, from Bovale, Carignano and a little Cannanou. Most wines should be drunk young but Korem and Turriga usually need plenty more bottle-age after release; the Turriga is best with 10 years age.
New is "Is Solinas" which is almost entirely Carignano from 15ha of new vineyards in the Golfo di Palmas. Seemingly more modern in style, it is perfumed and refined than either Korem or Turriga. Its intense black fruit core will still need a minimum of 5-6 years to unfurl. SerraLori is a rose made from a mix of grapes.