In the northern heart of Sardinia, Meilogu is a hilly, volcanic area within the historic region of Logudoro, characterised by a varied landscape of plateaus, valleys, volcanic cones and gently undulating slopes. Basalt formations alternate with marl, sandstone, limestone and clay-limestone soils, creating a varied soil profile that imparts depth, savouriness and a distinctive mineral character to the wines.
The Mediterranean climate, tempered by the hillside altitudes and the influence of the mistral wind, favours the gradual ripening of the grapes. Sunny days ensure concentration and aromatic richness, whilst the temperature variations between day and night help to preserve the freshness and definition of the aromas. The constant breeze also helps to keep the bunches dry and supports careful, environmentally friendly viticulture.
Among the most representative varieties, Cagnulari stands out: a black grape variety traditionally trained using the alberello method or short pruning. In the wines, it expresses intense colour, structure, tannic texture and aromas of dark fruits, spices and Mediterranean scrub. Alongside it are Cannonau and Pascale di Cagliari, often blended to create balanced, warm and persistent reds. Vermentino, on the other hand, represents the white side of Meilogu with fresh, floral and citrus-driven wines, underpinned by a pleasant savoury note.
Winemaking combines traditional heritage with modern practices: hand-harvesting, grape selection, gentle pressing, temperature-controlled fermentation and ageing in stainless steel or oak, chosen according to the desired style. The culture of wine is rooted in an ancient history, linked to the nuraghi, rural settlements and the continuity of family-run viticulture, which remains an integral part of the region’s identity to this day.
