Restaurants, hotels, bars and wineries in Mamoiada from the En Primeur Club guide.
Accolades in Mamoiada
Mamoiada
Selected entries from the current guide for Mamoiada.
No venues found.
Mamoiada
Selected entries from the current guide for Mamoiada.
No venues found.
Mamoiada
Selected entries from the current guide for Mamoiada.
No venues found.
Mamoiada
Selected entries from the current guide for Mamoiada.
Mamoiada, Italy
Cantina Antonio Mele belongs to Mamoiada’s compact, high-altitude wine culture, where Cannonau and Granazza carry the imprint of granitic soils and sharp day-night temperature shifts. The family-run cellar, opened in 2017, works in a rustic, intimate register with estate-grown fruit, spontaneous fermentation, and Barbagia IGT wines shaped more by place than polish.
Mamoiada, Italy
Francesco Cadinu is a small family-run cellar in Mamoiada, where Cannonau is treated less as a generic Sardinian red than as a parcel-by-parcel reading of Barbagia. The appeal is quiet and technical: old vines, spontaneous fermentation, local breads and cheeses, and a tasting format built around the relationship between granite hills, inherited vineyards, and the Cadinu family’s compact portfolio.
Mamoiada, Italy
Gian Luigi Montisci is a small artisanal winery in Mamoiada, Sardinia, focused on Cannonau and a cellar-led Barbagia setting rather than a large hospitality model. The appeal is quiet, rural, and terroir-driven: a useful stop for travellers reading Mamoiada through its vineyards, not through polished wine-tour infrastructure.
Mamoiada, Italy
La Rossa brings Mamoiada’s natural-wine culture into a relaxed enoteca format: part bar, part restaurant, part bottle shop. Its value is not in ceremony or chef theatre, but in a clear Sardinian proposition: natural wines, local seasonal food, and a room built for drinking with context rather than collecting labels.
Mamoiada, Italy
Maria Soddu is a small Cannonau-focused estate in Mamoiada, working at high altitude on decomposed granite soils with an annual production of about 5,000 bottles. The draw is scale and place: roughly 1 hectare of vines, organic farming, spontaneous fermentation, and a quiet cellar culture built around Sardinian red and rosé rather than polished hospitality theatre.
Mamoiada, Italy
A small Cannonau estate in Mamoiada, Osvaldo Soddu reads Sardinia through old vines, hand-worked ground, and a tasting format tied to the vineyard rather than a polished cellar bar. The appeal is intimate and agricultural: rosato, red, and Riserva expressions served with local food in a rural setting shaped by reclaimed family land.
Mamoiada, Italy
Sedilesu gives Mamoiada’s Cannonau culture a cellar-level reading: granite soils, high-altitude vineyards and old alberello vines shape the story before hospitality does. The experience is family-run and guided, with Cannonau at the centre, Granazza in a smaller role, and a format that suits travellers who want Sardinian wine explained through place rather than label theatre.
Mamoiada, Italy
Teularju is a small, family-run Mamoiada winery focused on high-altitude Cannonau from granitic soils and the local Ghirada cru tradition. The visit is cellar- and vineyard-led rather than showroom-driven, with organic farming, spontaneous fermentation, and a €40 tasting format that suits travelers interested in Sardinia’s more site-specific wine culture.
Mamoiada, Italy
VikeVike is a small organic winery in Mamoiada, set in Sardinia’s inland Barbagia, where granite soils and native grapes shape the point of interest. The visit is intimate and quiet in tone, with guided and private tasting formats oriented toward Cannonau, Granazza, Moscato, spontaneous fermentation, and a clear sense of mountain-vineyard place.
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