Cantina Orgosa was founded in 2002 in Orgosolo by Giuseppe Musina and was the first company in the village to engage in bottled wine production.
Orgosolo is located in the central region of Sardinia, in the historical and geographical subregion of Barbagia di Nuoro. The country covers an area of about 24,000 hectares, with elevations ranging from 300 to 1450 meters above sea level. In the 1970s, Orgosolo had about 700 hectares of cultivated vineyards, but today this area has been reduced to about half.
Orgosa Winery has three hectares of vineyards, with a variety of ages ranging from 13 to 65 years old. These vineyards are located in the Locoe Valley along the Nuoro-Orgosolo road, on soils formed by sand from the disintegration of granite.
Orgosa Winery itself is located in this area. Other vineyards are located in the Sorasi Valley, at the foot of Supramonte, with predominantly limestone soils.
Orgosa Winery grows mainly black grape varieties: Cannonau and Carignano, as well as Pascale and Sangue di Cristo.
The farm adopts a biodynamic farming system for vineyard cultivation. Legumes and grasses are sown to maintain soil balance. No chemical fertilizers are used, but copper sulfur is used for vineyard care.
In the winery, winemaking is done with the exclusive use of native yeasts, with spontaneous fermentation at room temperature. No filtration or clarification is done. In wines that are aged in wood, a small amount of sulfur dioxide, amounting to 3 grams, is added, while only grapes are used for the rest.
Currently, Cantina Orgosa produces five distinct wines: Orgosa, Cannonau di Sardegna DOC, Tziu Ziliu, Cannonau di Sardegna DOC Riserva, the red wine Nero di Orgosa, a rosé and a white wine, all made from grapes indigenous to the area.
