The Perla Blu wine list: Sardinia, sparkling wines and great labels

A cellar built to accompany the sea

Good seafood cuisine needs a wine list capable of accompanying different dishes: raw seafood, shellfish, savoury first courses, catch of the day, lobster, but also meat, vegan dishes and desserts. The Perla Blu cellar works exactly on this variety, with a wide selection that starts in Sardinia and opens up to great Italian and international territories.

Sardinia in the spotlight

Sardinia plays a central role in the list. Among the whites, several expressions of Vermentino stand out, from Vermentino di Sardegna to Vermentino di Gallura DOCG, with wineries from Baunei, Arzachena, Monti, Telti, Olbia, Palau and other areas of the island. These wines are particularly suited to seafood cuisine, raw seafood, shellfish and catch of the day.

The list also includes Nuragus, Romangia white, orange wines from Vermentino and white Cannonau, Sardinian rosés from Carignano, Cannonau and Cagnulari, plus reds such as Cannonau, Cagnulari, Carignano, Monica and great island labels.

Sparkling wines, Champagne and Metodo Classico

The section dedicated to sparkling wines and Champagne is wide and varied. It starts with Prosecco and Sardinian sparkling wines, then moves to Metodo Classico, Trento DOC, Franciacorta and French Champagne. Names on the list include Ca’ del Bosco, Ferrari, Louis Roederer, Ruinart, Jacquesson, Dom Pérignon, Cristal and Krug.

It’s an interesting choice for those wanting to start with an aperitif, accompany raw seafood and oysters, or make a harbourside dinner even more special.

Italian and international whites

In addition to Sardinian whites, the list offers Sauvignon, Chardonnay, Gewürztraminer, Friulano, Pinot Grigio, Riesling, Sancerre, Pouilly-Fumé, Chablis, Meursault, Puligny-Montrachet and other labels from important territories such as Alto Adige, Friuli, Burgundy, Loire, Mosel and New Zealand.

This variety allows different pairings: from fresher, briny dishes through to richer preparations such as shellfish, lobster, and truffle dishes.

Rosés and reds

The rosé list alternates Sardinia and Provence, with labels from Carignano, Cannonau, Cagnulari and French rosés such as Minuty, Whispering Angel and Domaines Ott.

Among the reds, Sardinia remains well represented with Cannonau, Cagnulari, Carignano and great names like Turriga, Terre Brune and Marchese di Villamarina. Alongside these, the list offers Barolo, Brunello, Amarone, Bolgheri, Burgundy, Bordeaux and some of the most recognised Italian labels.

A list for those who want to choose, not just accompany

The Perla Blu cellar is not just a complement to the menu: it’s part of the experience. It allows you to choose a local bottle to experience Sardinia, an important sparkling for a special evening, or a great Italian or French wine for those looking for something more refined.