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How to store wine in summer: safe temperatures, the risks of a car in the sun, when to use your home fridge and the extra care needed for wines with...

The step-by-step recipe for fregola with arselle clams: how to purge the clams, the risotto-style cooking and the wine to pair with it. With practical tips from our winery in...

From the wild olive of Luras, among the oldest trees in Europe, to the giants of S'Ortu Mannu: a journey among Sardinia's millenary trees, between wind, history and wine.

Grey mullet bottarga is the roe sac of the mullet, salted, pressed and dried: concentrated sea flavour that Sardinians call "the gold of Cabras". What it is exactly, how it's...

Spaghetti with clams and bottarga is the quintessential Sardinian seafood pasta: carpet-shell clams, grey mullet bottarga grated off the heat, no cheese. The step-by-step recipe, the three mistakes to avoid...

Vermentino di Sardegna pairs with raw fish, shellfish, fried food, fresh cheeses and light Mediterranean cooking: its acidity and saltiness clean the palate without covering the flavours. A dish-by-dish guide...

In Villasimius you can go wine tasting a few minutes from the beaches: walks through Cannonau and Vermentino vines, tastings under a centuries-old carob tree, fresh pasta classes. What to...

What is casu marzu, Sardinia's legendary cheese? History, tradition, and the pairing with Cannonau. Discover the most extreme flavours of Sardinia with Colline del Vento.

There is a scent that accompanies every morning in the vineyard in Villasimius. It is the scent of myrtle — intense, balsamic, unmistakable. It grows wild around our rows, among...

Everything you need to know about Vermentino di Sardegna: history, characteristics, food pairings, and why it is different from all the rest. The Colline del Vento guide.

Jeroboam, Methuselah, Nebuchadnezzar. Wine bottle formats bear the names of biblical kings — and there is a fascinating reason behind the tradition. From the 375 ml half bottle to the...

Among the most representative dishes of Sardinian cuisine, Malloreddus alla Campidanese hold a special place. Also known as "Sardinian gnocchetti", they are one of the island's most beloved recipes and...