Cantina di Santadi winemakers, Sardinia, Italy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Winemaking Sardinian-style at Cantina di Santadi

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The stunning sandy white beaches of southwest Sardinia are where most visitors to the area spend their days, but rain during our stay forced us to seek alternative things to do – like wine tasting Sardinian-style at Cantina di Santadi!

Days of rain forced us to stay indoors during our stay at Teulada, so we did some research to look for things to do indoors. And that’s how we found ourselves on a private tour of the Cantina di Santadi, learning about Sardinian wines from winemaker Andres Garcia Blas.

Just a 15-minute drive from Teulada in the Sulcis area, the Cantina di Santadi is worth a visit if you’re a lover of the delicious wines of Sardinia, an island with a rich winemaking heritage. The Cantina di Santadi’s reds, especially those produced from its local Carignano grapes and its distinguished Terre Brune (90% Carignano and 10% Bovaleddu), are consistently included among Italy’s top wines. We think the winery’s whites, particularly its Vermentinos, are also pretty special.

Established in 1960, Santadi is what 32 year-old Spanish-born Andres calls a “social winery” or cooperative, with member grape growers from the surrounding area having a stake in the company.

Cantina di Santadi winemakers, Sardinia, Italy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

“The villagers grow their grapes based on our advice and bring them here to test them,” Andres explains as he shows us where the grapes are brought during the September-October harvest, “We advise them on the quantity of grapes they need to produce, we tell them what vineyard to pick from, how much to pick, and when to pick them. If the grapes are not good enough, then we don’t buy them because we’re trying to encourage the growers to produce better quality grapes.”

The winery’s mission is to marry respect for Sardinia’s winemaking traditions, (viticulture has been in existence on the island since pre-Roman times), use of indigenous grapes and old vines, with an innovative spirit. While Andres is Santadi’s on-site winemaker (he’s been here just a year), much of the credit for the winery’s success so far has gone to its consultant, the legendary Giacomo Tachis, considered to be the father of ‘Super Tuscan’ wines.

Andres talks us through the process as we walk through the winery from the delivery of the grapes during harvest through to their vinification and skin maceration in stainless steel vats (for 15-16 days), their malolactic fermentation which continues until December, and their transfer to new French barrels or barriques (replaced every three years), where they age for 16-18 months.

Cantina di Santadi winemakers, Sardinia, Italy. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

“Unlike in Spain, where we filter the wine a lot more, here we don’t do so, so the wines have more flavour and are very natural,” Andres explains. It’s this lack of filtration, combined with the use of the French oak barriques, which produces wines notable for their intense aromas, complex structure, rich taste, and balance between fruit and wood.

You can taste and buy bottles from the winery’s cellar door, although to be honest, apart from the Terre Brune, we found the same wines for less at Teulada’s local supermarkets. When we visited on a Friday morning locals were arriving in droves with their empty plastic bottles, which they had filled with wine from a service station-like bowser for 1.10 euros a litre!

See the winery’s website for detailed directions and book your tour (only offered in the mornings from Monday to Saturday) as far in advance as you can. Having said that, if you experience the uncharacteristic rain that we did on our recent stay, winery staff will be flexible when they can be and are happy for you to call at the last minute to see if someone is available to show you around. Make sure you let them know what languages you understand. Andres speaks Spanish, Italian and basic English, although he doesn’t lead every tour – in keeping with the egalitarian spirit of Santadi, the staff rotate the task.

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Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

2 thoughts on “Winemaking Sardinian-style at Cantina di Santadi”

  1. I love drinking the local wines with a meal when on holiday – in fact in most of Europe that’s practically all there is as everyone buys and drinks local – unlike the English who are in love with wines from the opposite end of the world.

  2. We totally agree – we drink the local/regional or at worst national wines of any destination we’re visiting.

    But we’re constantly surprised at what people buy in the supermarkets in Europe and what wines cost. In many bottle shops in Spain, France and Italy, you could buy Chilean/Argentine/Australian wines for the same price as some of the local wines, and in many cases (in France mostly) we would buy French wines in the same price category and they were very average compared to the Aussie/Argentine/Chilean wines in that price range. The Spanish and Italian wines were generally on par, though, so it’s easy to see why, if you’re a local looking for a bit of variety you’d buy them, but we only want to drink local when we travel.

    Thanks for dropping by!

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