Cantina Mandras

Augusto Mandras Winery

The Augusto Mandras winery was officially established about twenty years ago, though its roots reach back through generations. As early as the beginning of the 19th century, our grandfathers cultivated these hills, focusing primarily on Cannonau, Pascale, and Bovale, along with small percentages of other native varieties. These grapes give life to great, structured red wines—complex and persistent—reflecting a territory naturally destined for viticulture.

Our white wines are equally remarkable: Vermentino and other indigenous grapes form the soul of fresh, fragrant, and long-lived wines. A true standout for its originality is our black-berried Aleatico, a point of excellence for the estate.

Tradition and Sustainability

Just like our ancestors, we continue to follow traditional agronomic practices that prioritize soil health, strictly avoiding the use of chemicals and herbicides.

In the cellar, we work "as it was once done." We rely on natural practices passed down by expert hands: spontaneous fermentations, careful rackings, and aging in wood.

Exclusivity in Every Bottle

Despite our 4 hectares of vineyards (predominantly red varieties), our production is limited to approximately 10,000 bottles. This choice allows us to focus meticulously on superior quality, creating niche products reserved for a discerning clientele passionate about unique and distinctive flavors.

“Orgheri” IGT Rosso

Blend of native varieties. This wine benefits from a medium-long pre-fermentative maceration and a brief aging in wood.

• Appearance: Intense ruby red with purple hues.

• Bouquet: Notes of red fruits combined with spicy undertones.

• Palate: It releases its full power on the palate, where a significant alcohol content meets a bold, well-structured tannin profile.

• Pairing: Perfectly matches red roasted meats, cured meats, and aged cheeses.

• Serving Temperature: 16°C–18°C.

“Toa” IGT Bianco Vermentino

Originating from vineyards on decomposed granite soils. Crafted through careful manual harvesting, low-temperature fermentation in stainless steel, and aging on fine lees.

• Appearance: Straw yellow.

• Bouquet: Characterized by floral notes and yellow-pulp fruits, alongside the unmistakable scent of Mediterranean scrub (macchia mediterranea).

• Palate: Warm and enveloping.

• Pairing: Excellent with seafood dishes.

• Serving Temperature: 8°C–10°C.

“Andira” IGT Bianco Vermentino

A straw-yellow wine from Vermentino grapes grown on decomposed granite. Resulting from a meticulous manual harvest and a long maceration on the skins, followed by low-temperature steel fermentation and aging on fine lees. This process creates a natural wine of unique complexity that echoes the magnificent Sardinian terroir.

• Serving Temperature: 12°C–14°C.

“Ticcu Dulche” IGT Aleatico

Made from Aleatico grapes withered on the vine, a variety cultivated in this area for decades.

• Appearance: Garnet red with orange reflections.

• Bouquet: An explosion of aromas ranging from wildflowers to ripe fruit, and from chestnut honey to dried fruits.

• Palate: Honeyed sensations linger, accompanied by notes of walnut husk, caramel, and dried figs. Intriguing, complex, and persistent.

• Pairing: Fascinating with blue cheeses; however, its balanced residual sugar makes it the ideal companion for all pastries, finding its perfect match with traditional Sardinian dry sweets.

“Dieci” – Cannonau di Sardegna DOC

100% Pure Cannonau. * Appearance: Ruby red.

• Bouquet: Scents of cherry and black cherry.

• Palate: Significant structure with soft, delicate tannins.

Following a careful manual harvest and spontaneous natural fermentation, the wine rests for approximately 18 months in large oak casks (grandi botti di rovere), undergoing a slow refinement that is completed in the bottle.

• Pairing: Ideal for rich, succulent dishes and, most notably, the undisputed pairing for roasted suckling pig (porcetto).

• Serving Temperature: 16°C–18°C.