GAL Barbagia Mandrolisai Gennargentu

Amenti Apicoltura’s asphodel honey is a rare and refined product, made from the nectar of the Asphodelus microcarpus flowers, a wild plant that colors the landscapes of central Sardinia in soft white and pink during spring. Its light, almost pearly or straw-yellow color is matched by a sweet yet harmonious taste, with delicate vanilla and floral notes that do not overpower other flavors. The aroma is equally subtle, fresh, slightly herbal, and never intrusive. Thanks to its lightness and refinement, this honey pairs perfectly with fresh cheeses like sheep ricotta, burrata, or stracciatella, but it is also ideal at breakfast with Greek yogurt, toasted bread, biscuits, or rusks. It is an excellent ingredient for main dishes, both meat-based—such as rabbit cacciatore, turkey, chicken, or baked fish—and vegetarian, like omelets, vegetable flans, or grilled and stuffed zucchini.

Amenti Apicoltura’s Eucalyptus Honey is produced during the summer in the plains of Campidano, where the flowering provides bees with a vital source of nutrition when other blooms are scarce. This honey ranges in color from light to dark amber, with warm reflections. Its taste is intense and balsamic, mildly sweet, while the aroma releases balsamic and woody notes, with hints reminiscent of licorice and aromatic herbs. It pairs perfectly with aged cheeses such as Pecorino Sardo, Parmesan, or Grana, as well as blue cheeses like Gorgonzola. It is also ideal with grilled meats, roasts, and glazed ribs, and works wonderfully for sweetening balsamic herbal teas, or enhancing breakfasts with yogurt and dried fruits, spiced cakes, and rustic cookies.

Abatzu from Amenti Apicoltura is a traditional Sardinian decoction made from honey and pollen, prepared through a long process lasting 8 to 12 hours. This delicacy from central Sardinia has been preserved and passed down through generations, especially in the island’s inland areas, representing one of the timeless culinary products of Sardinian culture. The decoction has a dark color, tending to black with coppery reflections. Its taste is intense, with a slightly bitter aftertaste from the pollen, while the aroma is floral, with aromatic and fruity notes. Abatzu pairs perfectly with aged cheeses, fresh ricotta, and can be used to fill dry biscuits. In Sardinian culinary tradition, it is a key ingredient in the preparation of the typical dessert su pabassinu, and is also excellent with ice cream.

Amenti Apicoltura’s Chestnut Honey is produced during the summer in the inland areas of Sardinia, in Tonara, at an altitude of about 1000 meters. Collected in the island’s forests, in cool and lush areas, this honey has a strong and decisive character and is highly appreciated for its robust, slightly bitter, and persistent flavor, ideal for those who enjoy intense, less sweet tastes. Chestnut honey ranges in color from light to deep golden, with amber tones. Its taste is intense and firm, less sweet than other honeys, with a slightly bitter aftertaste and woody, balsamic notes. The aroma is floral, with elegant aromatic and fruity hints. It pairs perfectly with cheeses such as Taleggio, Gorgonzola, and other blue cheeses, as well as main courses like game, roasts, braised dishes, beef or lamb fillets. It is also excellent with nuts, rustic cakes, structured red wines, and smooth spirits.

Amenti Apicoltura’s Thistle Honey is produced in the pristine plains of Campidano in Oristano, where bees gather nectar from various wild thistle species growing in natural pastures. Flowering occurs from late spring to early summer, especially after late spring rains. This honey has a color ranging from dark yellow to deep amber, with warm and enveloping tones. Its taste is strong and aromatic, slightly bitter, with intense floral and vegetal notes, while the aroma is robust, floral, with hints of wild herbs and Mediterranean vegetation. It pairs particularly well with aged cheeses such as Fiore Sardo PDO and matured goat cheeses, but it is also perfect with bread topped with ricotta and nuts or crostini with lard for a rustic appetizer. Excellent with roasted pork, lamb, and grilled meats, it is also beautifully complemented by structured wines such as Cannonau or Vermentino.

Amenti Apicoltura’s Strawberry Tree Honey is produced in Austis at an altitude of about 750-800 meters, where bees gather nectar from strawberry tree flowers, typical of the mountainous and forested areas of Sardinia. It is a rare and precious honey, known for its unique and distinctive character, highly valued also for its beneficial properties. In liquid form, the honey has a dark amber color, enriched with reddish or greenish reflections that darken over time. When crystallized, it takes on a light hazelnut tone with a compact, velvety texture. The taste is intense, complex, and bitter, with herbal and balsamic nuances, while the aroma is strong and penetrating, with notes reminiscent of roasted coffee, licorice, and bitter herbs. It pairs particularly well with aged cheeses such as Pecorino, fresh or semi-aged goat cheeses. Excellent with simple desserts like fruit tarts, dry biscuits, and rustic cakes. Perfect with roasted turkey and chicken, as well as delicate meats.

HELIOS BIANCO IGT CL. 75 - ISOLA DEI NURAGHI CANTINA CARBONI - blend vermentino stramaturo e nasco vendemmiato verde vendemmiati insieme e vinificati insieme

Bagadiu Bovale is a Sardinian red wine of great character, produced by the Fradiles winery in the heart of Mandrolisai, in the municipality of Atzara. The wine takes its name from the Sardinian term "Bagadìu," meaning "bachelor," highlighting the exclusive use of the Bovale grape, without blending with other varieties such as Cannonau or Monica. Bovale, also known as Muristellu, is an indigenous Sardinian variety, particularly appreciated for its complexity and structure.

Kent’Annos Red from the Cantina Sociale del Mandrolisai is a medium-bodied Mandrolisai DOC, fruity and delicate, made from vineyards in the mid and high hills around Sorgono and nearby municipalities. The native Muristellu, Cannonau, and Monica grapes are hand-harvested in early October, vinified with steel maceration, aged one year in large barrels, and refined for six months in the bottle. With a ruby-red color and violet reflections, it offers aromas of red fruits, flowers, and subtle spices. On the palate, it is dry, moderately soft, fresh, with harmonious tannins and a persistent, intense finish.

Kent’Annos Bio Mandrolisai DOC is an organic wine produced by the Cantina del Mandrolisai in Sorgono, Sardinia, from native grapes such as Cannonau, Bovale Sardo, and Monica. The historic vineyards, cultivated using organic methods on the granitic soils of Mandrolisai, give the wine a distinctive and sincere character, reflecting the local winemaking tradition. The wine shows an intense ruby-red color, with aromas of ripe red fruits (blackberries, raspberries, plums) and delicate spicy notes. On the palate, it is dry, structured, with soft tannins, full-bodied and enveloping, with a fruity aftertaste featuring hints of cherry, plum, and vanilla. Vinification and aging in steel or cement tanks preserve freshness and aromas. Perfect with roasts, braised dishes, and aged cheeses, it is recommended to serve at 18-20 °C.

The Mandrolisai DOC from La Dolce Vigna is a red wine that reflects the unique character of Atzara’s terroir. Made from Muristellu, Cannonau, Monica, and other local grape varieties, it comes from bush-trained vineyards at 550 m on sandy soils, hand-harvested in October. After spontaneous fermentation, the wine matures for 8 months in barrels and 8–10 months in bottles. With an intense ruby red color and violet reflections, it reveals persistent aromas of ripe red fruits. On the palate, it is full-bodied, warm, and enveloping, with the salty minerality of Bovale Sardo. Ideal with red meats, cheeses, and typical cured meats, it is best served at 18–20 °C.

S'AREU Mandrolisai DOC comes from the historic Sa Pandela vineyard, cultivated as bush vines at 550 m above sea level, embodying the authenticity of Sardinian winemaking tradition. Vinified in steel, this ruby-red wine offers an intense bouquet of forest fruits and Mediterranean herb notes. Fresh, sapid, and harmonious, it stands out for its easy-drinking style, perfect for pairing with Sardinian cuisine and convivial moments.

Cre Sà Mandrolisai DOC combines the ancient Sa Pandela vineyard (91 years) with the young Crecchiggi vineyard (13 years), creating a structured wine with partial oak aging. On the nose, elegant notes of red fruits and balsamic hints stand out, while the palate is soft, balanced, and persistent. It perfectly expresses the duality between tradition and experimentation.

FRADILES MANDROLISAI DOC CL. 75 - FRADILES SOCIETA' AGRICOLA

Angraris Mandrolisai DOC Superiore by Fradiles is a Sardinian red wine of great personality, obtained from the traditional blend of the Atzara area, the heart of Mandrolisai. It comes from historic hillside vineyards where Cannonau, Muristeddu (Bovale Sardo), and Monica merge into a unique balance. In appearance, it shows an intense ruby red color with garnet highlights. On the nose, it offers a wide and complex bouquet, with notes of ripe red fruits, spices, Mediterranean scrub, and an elegant balsamic touch. On the palate, it is structured, warm, and enveloping, with soft, well-integrated tannins that provide depth and long-lasting persistence.

Balente Superiore is a red wine of great character, produced by Cantina Carboni in the heart of Mandrolisai, in the municipality of Ortueri. This Mandrolisai DOC Superiore is made from a blend of Sardinian native grapes: Bovale Sardo (also known as Muristellu), Cannonau, and Monica. The grapes come from centennial bush-trained vineyards located in the sunniest areas of the territory, with a low yield of 40 quintals per hectare, ensuring extraordinary quality.

GIACU Mandrolisai DOC comes from the hilly vineyards of Mandrolisai around Sorgono (NU), on granite and sandy soils at about 500 m above sea level. The vines, trained with the spurred cordon method, produce hand-selected native grapes: Bovale Sardo, Cannonau, and Monica, blended in precise proportions to highlight the DOC’s identity. Harvested traditionally by hand, the wine is vinified in steel with a 3-day pre-fermentation maceration followed by a 15-day fermentation, preserving the fruity notes and freshness of the grapes. The wine is aged in steel before bottling and refined in the bottle for 3–4 months.

GIACU Bianco comes from the hilly vineyards of Mandrolisai around Sorgono (NU), on granite and sandy soils at about 500 m above sea level. The old vines, trained using guyot and bush vine methods, produce hand-selected native white grapes to create an elegant cuvée representing the territory. Vinified in steel with controlled-temperature fermentation, malolactic fermentation is inhibited to preserve freshness and minerality. The wine undergoes bâtonnage, then filtered and bottled, with 1–2 months of bottle aging.

The Rosato 100 Kent’Annos Mandrolisai DOC Superiore is a still wine produced by Cantina del Mandrolisai in Sorgono from native Bovale Sardo, Monica, and Cannonau grapes. The name “Kent’Annos” means “one hundred years” in Sardinian, symbolizing tradition and longevity. The grapes come from selected vineyards on gentle granite hills, hand-harvested in early September to preserve freshness and acidity. After a short maceration, the must is fermented and aged in steel at controlled temperature, maintaining aromatic intensity and freshness. The wine shows a bright pink color, with aromas of strawberry, cherry, and pomegranate, complemented by floral notes and subtle minerality. On the palate, it is dry, harmonious, fresh, medium-bodied, with a clean and persistent finish.

GONARE SEMI-AGED PECORINO CHEESE KG 2.5 approx. – COOP. SARULE, medium aging 6 months

GONARE LACTOSE-FREE SEMI-AGED PECORINO CHEESE KG 2.5 approx. – COOP. SARULE, medium aging 6 months

Aged cooked-curd pecorino cheese, made from whole Sardinian sheep’s milk following the traditional cheesemaking methods of the Barbagia region. It has a firm and crumbly texture, with an intense, long-lasting flavor featuring slightly spicy and toasted notes. Perfect for tasting on its own or grated over pasta dishes. Quarter wheel format, approx. 2.5 kg. An artisanal product by Cooperativa Sarule.

Raffinato bustino con steccatura interna in pregiato broccato rosso, interamente foderato. Presenta una pratica chiusura laterale con cerniera e una romantica allacciatura posteriore con nastrino incrociato. Il tessuto richiama l'eleganza e la bellezza dell'abito tradizionale femminile sardo. Taglia regolabile. Gonna in poliestere e cotone. Gonna dall'elegante semplicità realizzata in tessuto misto poliestere e cotone. Il modello riproduce fedelmente lo stile della gonna tradizionale sarda. Taglia unica.

Refined tapestries crafted from orbace, a fine fabric made of 100% native Sardinian wool, enriched with decorations in “vetta”, a precious silk trimming traditionally used to adorn the Sardinian women's costume.