Between Mandrolisai and Barbagia di Nuoro, viticulture reflects the mountainous heart of Sardinia through hilly, high-altitude landscapes, characterised by the presence of the Gennargentu mountains, sunny exposures and a marked temperature difference between day and night. The Mediterranean climate, which is cooler than that of the coastal areas, favours slow ripening and helps to preserve the aromas, acidity and tannins.
In Mandrolisai, the vineyards are mainly spread across the hills of the Atzara, Sorgono, Ortueri, Meana Sardo, Tonara and Desulo, where the soils are derived from weathered granite and often have a loose texture, sometimes sandy, alongside schistose components. In the Barbagia di Nuoro region, particularly around Mamoiada, Orgosolo, Oliena and the surrounding areas, higher altitudes and soils of granitic origin prevail, producing fragrant, savoury wines with a distinct territorial character.
The grape variety profile is dominated by black-berried varieties. Sardinian Bovale, locally known as Muristellu, offers structure, colour and intensity; Cannonau and Monica round out the profile with warmth, smoothness, spiciness and aromatic finesse. In Mandrolisai, these grapes are traditionally grouped under the appellation of the same name, produced as red and rosé wines. In Barbagia, Cannonau produces wines recognisable for their depth and character, whilst Nepente di Oliena and the regional versions from Granazza broaden the oenological landscape with distinct identities.
Vine-growing retains a strong link to the Sardinian ‘alberello’ training system, often practised on old vines and involving short pruning; alongside this tradition, there is also room for moderately expanded espaliers, careful soil management and winemaking techniques capable of preserving the character of the grapes. The result is a range of red, rosé and white wines in which altitude, minerality, Mediterranean scrub and rural culture converge to create a style that is authentically Nuoro.