Angelo Angioi

Angelo Angioi was born in 1955 at Magomadas, Sardinia. He graduated in Agricultural Sciences at the University of Sassari and gained specialist skills in viticulture. His own winemaking project took shape in 2010, when he decided to make his winegrowing dream come true in the area of Tresnuraghes (Oristano), devoting itself in particular to Malvasia di Bosa from the estate's own vineyard.

The vineyard

The main vineyard lies on the limestone plateau known as Salto di Coloras, at about 180 metres above sea level, on rocky, shallow soil.
The land at Salto di Coloras, originally bought by his great-grandfather Giovanni Luigi Angioi in 1907, was used for many decades for arable crops and pasture. Angioi, with long experience as a consultant winemaker, turned that land into his own vineyard.

Area, Vineyards and Philosophy

• Vineyards their own: about 3 hectares of Malvasia in the Salto di Coloras according to the estate's records.

• It also rents or uses vineyards devoted to Cannonau e Vermentino to widen the range.

• The limestone soil, poor and rocky, shallow and stony, gives the wines their characteristic tension, elegance and minerality.

• The approach is artisanal and personal: limited production, careful choice of vineyard, attention to yields.

Main Wines and Characteristics

Here are some wines that represent the Angelo Angioi winery:

• Malvasia di Bosa DOC “Salto di Coloras”
  A sweet wine (or off-sweet depending on the vintage) from Malvasia di Sardegna as a single variety. An intense aromatic profile, enveloping sweetness, floral and fruity notes. A local classic.

• Vermentino di Sardegna / Vermentino (dry white)
  A dry, fresh, Mediterranean version, made with Vermentino grapes from rented vineyards.

• Cannonau di Sardegna (red)
  A red with a sense of place, structure and character, also part of the complementary range.

• Phoenix – Isola dei Nuraghi IGT
  One of the winery's blends or “off-range” labels, included in the product catalogue.

Strengths and Identity

• One of the few estates so firmly focused on the Malvasia di Bosa, with its own vineyard and a strong local identity.

• Artisan production, with personal, independent choices, without big volumes but with attention to detail.

• A balance between intensely sweet wines (Malvasia di Bosa) and drier or more local versions (Vermentino, Cannonau).

• A lyrical soil: low fertility, rockiness and limestone are the elements that shape wines with character and depth.