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An all-round experience.

The Wine Tour is a multi-sensory activity that promotes the rediscovery of the territory, landscapes, flavours and aromas. The main protagonists of the tour are the grapes and wines of the Giogantinu wine cellar.

We decided to create a network in the area by collaborating with different companies to offer a unique wine experience. Several stops are planned, including the Wine Museum, the local businesses and the vineyards of the members of the Cooperative. During this visit you can discover fun facts on the centuries-old wine tradition of Berchidda and visit in person the places of culture, meeting the people who made the evolution of this tradition possible.

In addition to gaining more knowledge, you also immerse yourself in the local culinary tradition. A part of the Tour is in fact dedicated to wine tasting, accompanied by cold cuts, cheeses, typical Sardinian bread and desserts. Depending on the season, the table is set with local produce: jams, fruit, typical desserts and cold cuts.

It is possible to participate with friends or with organized groups that include a number of people. The visits are dedicated to everyone, whether you come from neighbouring towns or from other provinces of the island, or if you are travelling around Sardinia.

Programme

The tour is held every week, on Saturday. Here are the stops planned for the tour.

10 am
Meeting at the Berchidda Wine Museum and welcome at the entrance of the premises. Guided tour to discover the history of the hamlet, of the wine and the grapes. Taste a glass of wine at the Museum’s scenic spot. Signature of the attendance book and goodbyes.

11 am
Arrival at the vineyard Panoramic tour of the vineyard with a glass of wine. While walking around the vineyard, you will be savouring a glass of Vermentino di Gallura DOCG.Aperitif inside or outside the winery, with tasting of sweet and savoury dishes. You will be the guests of one of the 250 members of the Cooperative.

12 noon
Arrival at the main headquarters of the Wine cellar for the tour of the bottling, storage of must and vinification area, as well as of the grape crushing room. During the guided tour, you will learn about history, machinery and winemaking.

1 pm
Visit to the cellar shop if you want to buy one of the wines, ritual photos in the square and goodbyes

Info and Prices.

To confirm your booking, please send an email to info@giogantinu.it specifying the number of visitors and the Saturday you wish to reserve. You can also reserve through the appropriate section on our website.

The price is € 15.00 per person for groups of 1 to 10 people. For groups of more than 10 people, the price is € 10.00 per person.

In 2020 Giogantinu created a new project with an organic and natural soul. We are talking about Terra Saliosa, the red wine without added sulphites. This choice was dictated by a growing attention to the issue of sustainability, nature and return to the origins. This aspect is then accompanied by a strong propensity for innovation. We firmly believe that the future can be designed by applying today’s discoveries to yesterday’s winemaking practices.

Sulphites

Sulphites are additives used in the food sector and in the production of wine. They are used as preservative and antioxidant agents, to prevent oxidation due to contact with oxygen. When sulphites are not added, it means that no percentage of sulphur dioxide is added to the wine, except that already naturally produced by yeasts during fermentation. By law, for the wine to be marked as “no-added sulphites”, the total sulphur dioxide content must be equal to or less than 10mg/l. The sulphite content in Terra Saliosa is lower than 6mg/l.

Terra Saliosa.

Our wine is one of the red wines labelled Isola dei Nuraghi IGT. The name of the wine has not been assigned at random; in fact it clearly reflects the organoleptic characteristics of the land where the grapes grow. It is a rich and fertile land, characterized by a wealth of minerals that give it that unique and delicious taste.

The specific characteristics of this wine are listed below:

GRAPE BLEND
Merlot and Cabernet

HARVEST
Starting from the second half of September. Manual harvesting when Merlot has reached its optimum phenological ripening. Cabernet is harvested when it is still unripe, which promotes a particular durability and freshness.

VINIFICATION

The grapes are crushed and destemmed in temperature-controlled fermenters, with organic yeasts selected by the company. Since they work at ideal temperatures and conditions, such yeasts produce very little or no sulphur dioxide.

The temperature-controlled maceration lasts from 15 to 20 days to extract all the substances of interest, and to obtain a structure that ensures that the wine will last over time, without having to add antioxidants.

After fermentation, it is racked by soft pressing, kept at a controlled temperature and micro-oxygenation, until malolactic fermentation takes place. After fermentation, it is kept at a controlled temperature in the absence of oxygen, to avoid unwanted oxidation and to obtain a natural stabilization.

BOTTLING
In total absence of oxygen, with isobaric bottling under nitrogen pressure.

The finished wine is deep red thanks to the absence of oxidation. Its flavour is dry, mellow and very persistent, an expression of the rich land in which it is produced.

Serve at cellar temperature; it goes well with all red meats, game in general, egg tagliatelle and also with aged and spicy cheeses.

Lughente is the first Organic Vermentino di Gallura DOCG produced by the Giogantinu wine cellar. It is a tribute to our tradition, a luminous path that, from the land, leads straight to the heart.

The Project.

At at time when attention to Nature and the preservation of the Ecosystem are extremely important, Giogantinu is at the forefront, with its biological project: this is how “Lughente” was born.

The name comes from the Sardinian dialect and translates as “luminous”. In pursuing the goal of naturalness and authentic flavour, Lughente truly presents itself as a glimmer of hope for a more conscious and respectful future of the earth’s resources. The journey that led us to quality started way back, convincingly embracing the values of respect for the land, tradition and seasonality. The wine was born from the idea of converting some hectares of land to natural cultivation.

Immense spaces cultivated in parallel rows where the natural ecosystem is carefully preserved and followed step by step. The scent of Mediterranean plants and soil pervades the nose. Walking through the rows becomes an all-round mystical experience. The vineyard is not subjected to any medical treatment and remains authentic in taste and in appearance. In the cellar there is another space that has been converted to renewable energy. On the roof of our building, a photovoltaic system has been installed to absorb the power of sunlight every day and transform it into ready-to-use energy.

The cultivation philosophy.

Lughente is a bunch of ripe grapes grown without medical treatments; the parameters that assess the quality of the soil, the surrounding nature at every single stage of growth are kept under strict control. The Sardinian wind, the strength of the island soil, the warmth of the sun that bathes the eastern coast with light right from the morning, the freshness of the waters that tirelessly flow from Limbara to the valley are the elements that give life to this wine..

The territories used for the production of our Vermentino di Gallura DOCG extend around the hill of Sant’Alvara, where the village of Berchidda is located. To the east, they arrive a few kilometres from the city of Olbia, while to the west they reach the territories of Oschiri. The typical landscape is luxuriant in the spring and dry in the summer. In autumn and winter, the proximity to Mount Limbara creates a perfect micro-climate, as it preserves water resources as much as possible.

The History of Vermentino di Gallura.

The history and origins of the Vermentino vine in Sardinia are still the subject of debate in Ampelology. Some scholars seem certain that the first vines came from France, passing through the coasts of the Ligurian Sea and the Tyrrhenian Sea. Others say that its origin is linked to the strong influence of the Catalans and Aragonese that inhabited the island in ancient times. However, its origins are documented in Spain, Corsica and in our island around the fifteenth century. Its evolution and production date back to the late 1800s, when the first plants were built in Gallura.

The name “Vermentino” is thought to derive from “fermentation”, to indicate the slightly pungent and prickly character that this wine expresses when young. Recently, the idea has been put forward that the name is to be linked to “vermene” a word used in the Middle Ages to describe young and thin branches, from the Latin “verbena”.

Vermentino is a yellow with greenish to golden hues grape variety with medium-large five-lobe leaves, loose medium-sized bunches and medium-large berries. This plant grows in Gallura and the area’s poor soil, which is nevertheless rich in mineral salts derived from its granitic nature, gives the resulting wine its distinctive character. Thanks to the soil, the wind, the sun and, more generally, the micro-climate, Vermentino finds its greatest expression in Gallura, recognised by Italian Ministerial Decree of 11/09/1996, which awarded this grape the DOCG label, which guarantees the quality and origin of the wine. This is to be considered a unique recognition for a vine in Sardinia.