The region’s Cannonau grapes endured the harsh Sardinian sun by producing more red pigment to protect from the ultraviolet rays. These grapes traditionally were allowed to macerate longer than in any other part of the island during winemaking. The result was a red wine with two to three times the level of artery-scrubbing flavonoids than other wines. Goat’s milk and mastic oil may be Sardinia’s other two longevity elixirs.
