The 2000 Angialis, the house’s dessert wine, is based on Malvasia and the local Nasco grape, cultivated in Sardinia since Roman times. Honeyed, spicy, and with expressive notes of lavender and Mediterranean herbs, it is sizeable, voluminous, and with a well-balanced sweetness on the palate. The largest private estate making quality wine in Sardinia, Argiolas received its original impetus from the counsels of Giacomo Tachis, at the time the chief oenologist of Antinori and creator of both Tignanello and Sassicaia. The line is now larger and more complete but quality, if anything, has further improved, and these are essential wines for those looking to discover what the wines and viticulture of Sardinia are all about. Importer: Winebow, Hohokus, NJ; tel. (201) 445-0620