Cantina Gibadda
About Winery and Wines
Gibadda is a dynamic wine producer based in Arbus (province of Sud Sardegna) founded in 2014.
The identity of Gibadda (whose name is taken from a local toponym) is expressed in the passionate encounter between Sardinian winemaking tradition, artisan production techniques, modern technologies, and high-quality food and wine.
Gibadda is the dream come true of Luigi, an entrepreneur and wine expert born and raised in Arbus, and restaurateur in Venice for many years. Luigi manages the company together with his wife Patricia (administration and work in the vineyard) and Chicco (wine tourism).
The adventure began in 2014, with the purchase and renovation of an ancient semi-abandoned vineyard. In the following years, Gibadda added other vineyards (both pre-existing and new) and restored an old olive grove.
The current production includes three wines vinified in the traditional way, another three vinified in amphora and an extra virgin olive oil.
We have about 4 hectares of vineyards divided into three lots with north-south and east-west aspects, lying at an altitude of 400 meters on granite-weathered soils. The vines are grown using either alberate or guyot training systems. We grow Barbera Sardo, Bovale, Cannonau, Carignano, Monica, Merlot and Vermentino.
We adopt a viticulture that maximizes the natural characteristics of plants and soils. We do not intervene with synthetic substances and, if necessary, we only use copper and sulfur to protect the vines from diseases.
Gibadda’s work is based on a simple and precise production strategy: to express the most authentic spirit of the place through the careful cultivation of the land and the genuine development of its products.
Luigi hasn’t stopped dreaming and Gibadda continues to grow and change. The goal is to explore more and more the opportunities offered by nature and technology, to share discoveries through increasingly intense and innovative products, and to make Gibadda a solid point of reference in the area.
We produce three wines using traditional winemaking methods: Mommoti, Mommotino and Vermentino.
The harvest is done manually. The grapes are destemmed and placed in steel tanks for fermentation, which lasts about 8/10 days. A soft pressing of the pomace follows. The must thus obtained spends a few months in steel tanks.
Mommotino and Vermentino are then bottled. Both are fresh and vibrant wines. Mommoti, on the other hand, is the highest expression of our terroir and gives its best by aging for a few months in French oak barrels (barriques).
Part of the grapes harvested in 2021 were destined for a new project: wines fermented and aged in terracotta amphorae. We are enthusiastic about this initiative and we plan to put the wines (two whites and one red) on the market in 2024.
The grapes of our native vines are carefully selected and harvested by hand, destemmed (partly by hand and partly mechanically) and then deposited in the amphorae together with the skins. Fermentation is spontaneous with an open amphora and lasts about 30 days. Punching down and pumping over (follatura) are done manually three times a day. At the end of fermentation, the amphorae are hermetically sealed and a filler allows the release of carbon dioxide. The wine stays in contact with the pomace for 3 to 4 months. It is thus pressed and separated from the skins, and stays in the amphora until the next harvest. Before being put on the market, the wine ages in the bottle for about 6 months.