Barbagia

The Protected Geographical indication (PGI) "Barbagia" includes 3 types of wines: white (also in the sparkling type), red with sparkling and novello variant and rosé (also sparkling).

Grapes

"Barbagia" PGI wines must be obtained from at least 85% of grapes from one or more varieties suitable for cultivation in the region of Sardegna, with the exception of the varieties Cannonau, Carignano, Girò, Malvasia, Monica, Moscato, Nasco, Nuragus, Semidano, Vermentino and Vernaccia. Grapes from similarly colored berry varieties, not aromatic, suitable for cultivation in Sardinia, may be used to produce the wine, up to a maximum of 15%. The "Barbagia" PGI wines, with the specification of one of the above mentioned grape varieties, can also be produced in the sparkling and novello types.

Physicochemical and Organoleptic properties

The white and semi-sparkling white wines are paper-white to amber-yellow in colour, have a characteristic aroma and a dry to sweet flavour; the minimum total alcoholic strength by volume is 10% vol. for simple white wines and 10,5% vol. for sparkling wines. The red and sparkling red variants, on the other hand, have a ruby to garnet colour, with a characteristic aroma and a taste that ranges from dry to sweet. The new wine differs in colour from purplish to ruby and in flavour from dry to sweet. The minimum total alcoholic strength by volume shall be 11% vol. for red and novello wines and 10,5% vol. for sparkling wines. Finally, the sparkling rosé and rosé have a colour ranging from pink to deep pink, a characteristic aroma and a flavour ranging from dry to sweet; the minimum total alcoholic strength by volume is 10,5% vol.

Grape production area

The production area coincides with one of the most inland areas of Sardegna (Barbagia), which ranges from massif of Gennargentu alla Gallura.

Specificity and historical notes

The particular quality of wines from central-eastern Sardegna has been known for a long time and demonstrated since the end of the nineteenth century on a scientific basis, thanks to the works of the famous Sardinian oenologist Sante Cettolini.


Source: MIPAAF - Ministry of agricultural, food and forestry policies