Ghirada Istevene (2021) - VikeVike
Produced from a vineyard more than 105 years old, still ploughed with oxen. Available in only two vintages, which makes it a wine not to be missed.
The appellation: Barbagia Rosso IGT
The Barbagia Rosso IGT is an Indicazione Geografica Tipica appellation created to showcase the red wines produced in the striking Barbagia area, the mountainous and most authentic heart of central Sardinia. The IGT gives producers greater freedom of expression than the DOCs, allowing them to offer distinctive reds, rustic or modern, often from native grapes or from more personal interpretations of the Barbagia land. These wines perfectly mirror the strong, wild and honest character of Barbagia: a land of granite plateaus, centuries-old woods, age-old traditions and heroic viticulture.
Find out more about Barbagia Rosso IGTWhat to eat with Ghirada Istevene
Who makes it: VikeVike
VikeVike was born out of a passion for Cannonau and the wish to give this variety back its most authentic expression. Founded at Mamoiada, in one of the areas best suited to Sardinian winegrowing, the winery is the fruit of a project that combines the wisdom of traditional practices with a modern, mindful vision of wine. From the outset, VikeVike has chosen an artisan, natural approach, refusing the use of chemicals in the vineyard and relying on spontaneous fermentations. The aim is to produce wines that reflect the land without manipulation, letting nature and the vintage express every nuance. The grapes are picked strictly by hand, with a careful selection of the best bunches. Fermentations take place with indigenous yeasts, without added winemaking aids, while ageing takes place in oak casks and concrete to allow the wine to mature without losing its original energy.
Find out more about VikeVikeThe vine of Ghirada Istevene
Cannonau
Cannonau is the most iconic black grape variety of Sardinia, considered one of the oldest Grenache varieties in the world. Grown across the whole island, it is at its best on the sandy, granite and limestone soils of the hill and coastal areas, giving rise to wines of great structure, aromatic intensity and longevity.
Find out moreGhirada Istevene: the area of Barbagia
Barbagia
Barbagia, in the heart of Sardinia, is one of the most authentic and fascinating regions of the island. Surrounded by the Gennargentu mountains, this area is characterised by a rugged, unspoilt landscape, where tradition and nature come together in a unique combination. As well as its thousand-year history and its cultural traditions, Barbagia is famous for the production of high-quality wines, thanks to its Mediterranean climate with wide temperature swings and to its limestone and granite soils.
Find out more about BarbagiaClimate: Mediterranean
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Volcanic
Geographical setting: Hilly
Profile of Ghirada Istevene
Primary aromas: Ripe red fruit, Spices
Secondary aromas: leather, Vanilla
Tertiary aromas: Coffee, Tobacco
Tasting notes: A wine that expresses the character of the Mamoiada terroir, with notes of ripe red fruit and spices. Well-integrated tannins and a lingering finish.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium-high |
| Tannin | Medium-high |
| Sweetness | Dry |
| Finish | Long |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for Ghirada Istevene
Maceration with skins and stems
Maceration with skins and stems is a traditional winemaking technique that makes it possible to obtain wines with an intense, structured and complex profile. This method consists in leaving the must in contact with the grape skins and stems during alcoholic fermentation for a period of around a week. The result is a wine that fully expresses the varietal characteristics of the grape, with well-integrated tannins, deep aromas and a balance between freshness and structure.
Find out moreFermentation in wooden vats
Fermentation in wooden vats is a traditional, refined winemaking technique in which the must ferments inside wooden vessels — usually large casks, truncated-cone vats or oak tanks — rather than stainless steel or concrete. This allows natural micro-oxygenation, which encourages a slower, steadier fermentation and gives the wine added complexity, volume and aromatic finesse. It is used both for structured, long-lived reds and for serious whites, sometimes alongside skin maceration or followed by ageing in the same vessel.
Find out moreAgeing methods used for Ghirada Istevene
In cask (7–18 months)
Ageing in cask for between 7 and 18 months is a classic but measured approach to maturing wine. Large casks, usually Slavonian oak or untoasted French oak, allow natural micro-oxygenation, which helps the wine settle, knit together and develop a more complex, harmonious profile. This kind of ageing is widely used for terroir-driven reds and for some structured whites that are after depth without the aromatic intensity a barrique would give.
Find out moreTime on the lees for Ghirada Istevene
- Medium (7–18 months)