In the early 1900s in Serdiana (Cagliari), at the southern tip of Sardinia, home of farmers, olive groves and vineyards, Antonio Argiolas was born and raised.

When most of his neighbours were derooting vines, Antonio had a totally different opinion of the wine-making possibilities in Southern Sardinia; he was a pioneer in seeking quality, starting from basic vineyard techniques. 

His two sons, Franco and Giuseppe inherited his passion, which they have passed on to their children.  

It is, after all, a simple story: one harvest after another, tradition is handed down from parent to child, with a few doses of priceless advice from field experts like the legendary Giacomo Tachis and winemaker Mariano Murru.