There are many historical and archaeological sites in the region; the most famous are definitely the Nuraghes.
The majority of Sardinian vineyards lie on the western side of the island, which is also where its most location-specific DOCs are found. They line the west coast, running from south to north: Carignano del Sulcis, Vernaccia di Oristano, Malvasia di Bosa and Alghero. Even the large Cagliari DOC, which covers a good proportion of the island's southern half, is strongly biased towards the west coast. The exception to this westerly bias is Vermentino di Gallura, the island's only DOCG, whose catchment area covers the island's northeastern corner. However, the most familiar appellations to many drinkers are likely to be the island-wide DOCs Cannonau di Sardegna and Vermentino di Sardegna.
Vermentino does best in poorly fertile soils and salty marine air, with dry climates and bright sun exposure. Vermentino white wine can range from light and fresh to structured and high in alcohol, offering a large range of flavors and aromas. Typically Vermentino wines are dominant in citrus to ripe tropical fruit flavors with floral and herbal notes and a saline finish.
In Sardinia, the Grenache grape is called Cannonau, a red grape variety with thin skin, low to medium acidity, and gentle tannins. Cannonau wines have recently become associated with longevity, because the skins contain high levels of polyphenols and are rich in anthocyanins, both of which have antioxidant properties linked to hearth health. The typical flavor profile of Sardinian Cannonau includes notes of peppery spice and tangy raspberry with a medium body.
Vermentino grapes benefit from sun reflections from the sea and, because of this, are often planted facing north to provide cooling balance to the region’s hot weather. The windy climate and temperature differences through the night maximize the wine’s acidity and flavor compounds. Vermentino is typically found as still wine, although sparkling versions are not uncommon and pair well with local seafood dishes and regional specialties such as seafood pasta and carasau bread.