Wines:

• Monica of Cagliari
  
  Monica of Cagliari is one of the most characteristic red wines of the area.
  This red wine is made entirely from the Monica grapes cultivated in the vineyards of the Cagliari district.
  Organoleptic characteristics: soft, ruby red colour, tending to orange as it matures; delicate, ethereal, but at the same time intense bouquet; pleasant, smooth, velvety flavour.
  Suitable for any meal or course.
  
  
  
• Nuragus of Cagliari
  
  The origins of the Nuragus grape can be traced back to the XII century B.C. and it was, in fact, imported to Sardinia by the Phoenicians. Cultivation of this grape is very diffuse due to its ability to adapt to any type of terrain and its abundant yield.
  Organoleptic characteristics: soft, straw-coloured, with just a hint of green; delightful winey bouquet; dry, harmonious, slightly tangy flavour.
  Best served with light or fish starters, clear vegetable soups, fish soups and lightly fried fish.
  
  
  
• Girò of Cagliari
  
  The Girò grape is certainly of Spanish origin and was introduced to the south of Sardinia in the first half of the eighteenth century. However, it was only after it was awarded D.O.C. certification, in 1979, that Sardinian winegrowers began to cultivate this grape on a larger scale. It produces a strong, sweet wine, which can compete with the most well known wines of a similar kind.
  Organoleptic characteristics: ruby red colour, delicate bouquet and pleasant, warm, velvety flavour.
  
  
  
• Nasco of Cagliari
  
  Nasco is a grape which has been cultivated since ancient times. The Romans called it "muscus", musk, to underline its unmistakable woody bouquet. In spite of being awarded D.O.C. certification in 1972, and attracting increasing interest from the quality sweet wine markets, production of this wine is rather limited and mainly destined for a specialist clientele.
  Organoleptic characteristics: its colour varies from straw to golden yellow, it has a delicate bouquet with a slightly grapey aroma and its delightful flavour ranges from sweet to dry, with a bitterish hint.
  
  
  
• Malvasia of Cagliari
  
  Every country in the Mediterranean has its own malvasia, or malmsey. The malvasia of Cagliari is produced in the south east of Sardinia. It distinguishes itself from other wines of the same name both because of its intense aroma and because of its flavour. Malvasia can be served with a meal or with dessert, depending on its sugar content.
  Organoleptic characteristics: straw colour, distinctive intense, but delicate bouquet, its flavour ranges from sweet to dry, with a bitterish almond after taste.
  

Liqueurs:

• Mirto of Sardegna (made from myrtle berries)
  
  
• Limoncello (made from lemons)
  
  
• Villacidro, in the white and yellow version
  
  
• Fil'e Ferru: Sardinian brandy made from the marcs of the finest quality grapes