VITE E VITE. THE FESTIVAL
4th Edition / Saturday 23, Sunday 24 and Monday 25 May 2026
La Maddalena
Three days dedicated to artisanal wine, featuring over 30 wineries and more than 150 labels available for tasting.
Masterclasses, guided tasting tours, a conference, food offerings and live music entertainment.
TASTING STANDS
Saturday 23, Sunday 24 and Monday 25 May
Three days of tastings featuring over 30 artisanal wineries and 150 labels, focused on sustainability and territorial identity
MASTERCLASSES
Saturday 23 May
Two masterclasses led by Gianpaolo Giacobbo (Arkè Distribuzione): “Time as an Ingredient in Refermented Wines” and “The Expressions of Cannonau in Sardinia”
EDUCATIONAL LUNCH
Monday 25 May
“Wine and food pairing. The ability of wine to pair with cuisines far from its place of origin”
A guided tasting and lecture at Noir Lounge Restaurant & Cocktail Bar with Sandro Sangiorgi (Porthos).
CONFERENCE
Sunday 24 May
“natural wine today. Why promote it. Why drink it. Reflections on today’s restaurant market and wine & food pairing” With contributions from Sandro Sangiorgi (founder of Porthos), Leonardo Camboni (Importer and restaurant owner in Denmark) and Pietro Pitzalis (founder and director of Reporter Gourmet)
TASTING TOURS
Saturday 23 May & Sunday 24 May
Guided tours through the tasting stands exploring minerality, traditional white wines and high-altitude reds, with Vasco Ciuti (ONAV taster), Alessandra Corda (sommelier) and Gianpaolo Giacobbo (Arkè Distribuzione).
WORKSHOP
Sunday 24 May
“The Invisible Core of Transformation: How Yeast Strains Shape a Wine’s Identity” workshop led by Marilena Budroni, Scientific Director of the MBDS-UNISSCC Collection, University of Sassari.
CONCERTS
Saturday 23 May & Sunday 24 May
Two trio performances by Federico Marras Perantoni, in collaboration with the international festival Isole che Parlano, curated by Sarditudine Association.
FOOD EXPERIENCES
Saturday 23 May & Sunday 24 May
With Cucina Agricola – Pasta Vibes: farm-driven street food by the Slow Food Community dedicated to promoting Quarantinu wheat. Featuring traditional Sardinian cuisine, fresh pasta and bread made from Quarantinu wheat, and high-quality local products sourced at zero kilometres.
VITE E VITE
4th Edition / Saturday 23, Sunday 24 and Monday 25 May 2026
La Maddalena
EDUCATIONAL LUNCH
Mon 25 at 1 PM Noir Lounge Restaurant & Cocktail Bar – Piazza 23 Febbraio, 6
WINE AND FOOD PAIRING.
THE ABILITY OF WINE TO PAIR WITH CUISINES FAR FROM ITS PLACE OF ORIGIN.
A guided tasting and lecture with Sandro Sangiorgi, journalist, author and wine educator, founder of Porthos.
LUNCH + LECTURE : 75€
25 PLACES AVAILABLE
Masterclasses
Masterclass with Gianpaolo Giacobbo (Arkè Distribuzione)
Saturday 23 May at 11:00 AM EX Magazzini ILVA – Via Fabio Filzi, 10
THE ROLE OF TIME IN REFERMENTED WINES
Isy 2023, Magnum Trebbiano, Monte Mirabello, Predappio (FC)
Utia 2022, Prosecco e varietà antiche, Move, Tarzo (TV)
Particella 128 Spumante Metodo Classico, Spergola 2019, Cinque Campi, Puianello di Quattro Castella (RE)
Naturalmente frizzante, Prosecco, 2015 Casa Belfi, San Polo di Piave (TV)
Garg´N´Go Veneto IGT 2014, Garganega, La Biancara, Gambellara (VI)
Il Mio Sauvignon dell’Emilia IGT 2007, Camillo Donati, Felino (PR)
Saturday 23 May at 12:15 AM EX Magazzini ILVA – Via Fabio Filzi, 10
THE EXPRESSIONS OF CANNONAU IN SARDINIA
Bianco Secondo 2024, Meigamma, Villasimius (SU)
Karamare Ogliastra IGT Bianco 2024, Cannonau Bianco, Azienda Agricola Pusole, Baunei (NU)
De Vidda Cannonau di Sardegna 2023, Pasquale Bonamici, Mamoiada (NU)
Li Sureddi IGT Romangia Rosso 2022, Antichi Vigneti Manca, Sorso (SS)
Oberaia IGT Isola dei nuraghi Rosso 2022, Deperu Holler, Bortigiadas (SS)
35€ + REDUCED TICKET
25 PLACES AVAILABLE
each masterclass
Guided tasting tours
Saturday 23 May at 5:00 PM EX Magazzini ILVA – Via Fabio Filzi, 10
THE DIVERSITY OF MINERALITY ON THE PALATE IN RELATION TO SOIL.
with Vasco Ciuti, ONAV taster
Saturday 23 May at 5:00 PM EX Magazzini ILVA – Via Fabio Filzi, 10
WHITE WINES OF MEMORY. GRAPE VARIETIES WITH A GREAT TERRITORIAL TRADITION, REVIVED, REINTERPRETED, PROTECTED.
with Alessandra Corda, sommelier (italian and english)
Saturday 23 May at 6:00 PM EX Magazzini ILVA – Via Fabio Filzi, 10
RED WINES AT HIGH ALTITUDE. HIGH-ALTITUDE CHALLENGES AND TENACIOUS VINES, HEROIC VITICULTURE EXPRESSED ACROSS THREE AREAS OF SARDINIA'S INLAND.
with Alessandra Corda, sommelier (italian and english)
Sunday 24 May at 5:00 PM EX Magazzini ILVA – Via Fabio Filzi, 10
WALK ALONG THE WINE PATHS
with Gianpaolo Giacobbo, Arkè Distribuzione (italian and english)
6 PLACES AVAILABLE
each tour
CONFERENCE
Sandro Sangiorgi
Leonardo Camboni
Pietro Pitzalis
Sun 24 from 11:00 AM to 1:00 PM Council Hall – Municipality of La Maddalena – P.zza Garibaldi, 13
NATURAL WINE TODAY.
WHY PROMOTE IT. WHY DRINK IT.
REFLECTIONS ON TODAY’S RESTAURANT MARKET AND WINE & FOOD PAIRING.
Moderated by Alessandra Corda, sommelier and wine communicator.
“Approaching natural wine: a matter of contact”
with Sandro Sangiorgi, journalist, author and wine educator, founder of Porthos
“Natural wine in northern europe, with a focus on denmark: perception and consumption”
with Leonardo Camboni, importer and restaurant owner based in Denmark
“Natural wines in contemporary dining”
with Pietro Pitzalis, founder and director of Reporter Gourmet
“Wine and food: why we shouldn’t talk about pairing”
Including presentation of an educational project for restaurateurs.
with Sandro Sangiorgi, journalist, author and wine educator, founder of Porthos
WORKSHOP
Sun 24 from 3:00 PM to 4:00 PM EX Magazzini ILVA – Via Fabio Filzi, 10
The Invisible Core of Transformation:
How Yeast Strains Shape a Wine’s Identity
Workshop led by Marilena Budroni, Scientific Director of the MBDS-UNISSCC Collection, University of Sassari.
OBJECTIVE
To demonstrate how different yeast strains (e.g. Saccharomyces vs. wild yeasts) transform must precursors into specific aromatic compounds.
The first part (20 minutes) introduces the ecological variation of the microbiome and the different stages of alcoholic fermentation, followed by an overview of the lab activity.
The workshop includes a sensory evaluation of parallel micro-fermentations: the same must is divided into batches inoculated with different yeast strains to isolate the “yeast” variable.
SENSORY ANALYSIS
Comparative tasting to identify the sensory differences resulting from the secondary metabolism of each strain.
FOCUS ON BIODIVERSITY
Discussion on the impact of non-Saccharomyces yeasts on the complexity of the final aromatic profile.
15 PLACES AVAILABLE
FOOD EXPERIENCES
Sat 23 from 1:00 PM to 10:00 PM
Sun 24 from 1:00 PM to 8:30 PM
EX Magazzini ILVA – Via Fabio Filzi, 10
Cucina Agricola - Pasta Vibes
A project by Denise Zibelli and Alessandro Mancosu.
Farm-driven street food by the Slow Food Community promoting Quarantinu wheat, featuring traditional Sardinian cuisine, fresh pasta and bread made from Quarantinu wheat, and high-quality locally sourced products.
MENU
TASTING BOARD € 8
Quarantinu moddixini bread, spreadable sausage and mustela (Masseria De Nannai), casitzolu cheese (Slow Food Presidium – Montiferru), aged pecorino (Caseificio Armentizia), blood orange jam, Bovale grape must reduction of Mancosu Bovale, eucalyptus honey, black chickpea cream (also available in a vegetarian version)
SANDWICH € 10
Quarantinu semolina bun with agricultural purpuzza (fresh sausage) smash burger, curly lettuce, tomato, and house hemp mayonnaise
PULLED CABRA € 10
Quarantinu flatbread with slow-cooked goat from Arbus in Mancosu Bovale wine, juniper berries from Scivu, wild herbs from Mount Linas, carrot salad, crunchy cabbage and caramelised onions (served as a sandwich or plated)
FREGULA € 8
Spring salad with Quarantinu fregula and seasonal vegetables (vegan)
HOT DISH (evening) € 8
Malloreddus with yellow cherry tomatoes (Agrobass) and salted ricotta, or vegan option
FRESH FRIES € 5
Quarantinu draft beer - Golden Ale € 3 / 5
Gin Scivu single Malt € 4 / 7 / 10
Grain Vodka & Tonic € 4 / 7 / 10
Federico Marras Perantoni trio
Federico Marras Perantoni (vocals)
Carlo Doneddu (guitars)
Enrico Severini (vocals, guitars, cajon, effects)
After a multidisciplinary background in theatre and dance, since 2018 he has adopted the Turritano (Sassarese) language as his expressive code, taking it beyond the conventions of vernacular tradition.
His work explores the subtle boundary between identity language and global soundscapes.
Saturday 23 May 2026 – 7:00 PM EX Magazzini ILVA – Via Fabio Filzi, 10
Anzeni A/Live
The concert revolves around three songs from distant popular cultures — anzeni (“foreign”) — translated into Turritano, also paying tribute to Andrea Parodi, who made them his own.
A narrative journey centred on language and the Turritano territory — its inflections, words and stories — with the sea as a natural extension, connecting lands and peoples in an imagined shared migration.
Sunday 24 May 2026 – 6:00 PM EX Magazzini ILVA – Via Fabio Filzi, 10
Story of a Bomb - From Fabrizio De André to protest folk songs
A musical exploration juxtaposing the political masterpiece Storia di un impiegato by De André with the repertoire of protest songs, from 19th-century ballads to more contemporary movements. An interplay between introspective songwriting and the collective voice of the streets — singing of hunger, imprisonment and hope.
The program
4th Edition / Saturday 23, Sunday 24 and Monday 25 May 2026
La Maddalena
Saturday, May 23, 2026
EX Magazzini ILVA – Via Fabio Filzi, 10
with Gianpaolo Giacobbo (Arkè Distribuzione)
11:00 AM
THE ROLE OF TIME IN REFERMENTED WINES
12:15 AM
THE EXPRESSIONS OF CANNONAU IN SARDINIA
35€
+
REDUCED TICKET
25 PLACES AVAILABLE
EX Magazzini ILVA – Via Fabio Filzi, 10
4:00 PM – 10:00 PM
A carefully curated selection of wineries from Sardinia and Italy, focused on sustainability and territorial identity.
A showcase of the diversity and richness of artisanal wine production.
Opportunity to purchase wines directly from producers.
ENTRANCE TICKET.
EX Magazzini ILVA – Via Fabio Filzi, 10
from 1:00 PM to 10:00 PM
with Cucina Agricola – Pasta Vibes: farm-driven street food by the Slow Food Community dedicated to promoting Quarantinu wheat. Featuring traditional Sardinian cuisine, fresh pasta and bread made from Quarantinu wheat, and high-quality local products sourced at zero kilometres.
EX Magazzini ILVA – Via Fabio Filzi, 10
at 5:00 PM
THE DIVERSITY OF MINERALITY ON THE PALATE IN RELATION TO SOIL.
with Vasco Ciuti, ONAV taster
at 5:00 PM
WHITE WINES OF MEMORY. GRAPE VARIETIES WITH A GREAT TERRITORIAL TRADITION, REVIVED, REINTERPRETED, PROTECTED.
with Alessandra Corda, sommelier (italian and english)
at 6:00 PM
RED WINES AT HIGH ALTITUDE. HIGH-ALTITUDE CHALLENGES AND TENACIOUS VINES, HEROIC VITICULTURE EXPRESSED ACROSS THREE AREAS OF SARDINIA'S INLAND.
with Alessandra Corda, sommelier (italian and english)
6 PLACES AVAILABLE
each tour
Reservations recommended
+39 333 321661
EX Magazzini ILVA – Via Fabio Filzi, 10
with Associazione Sarditudine – Festival Internazionale Isole che parlano
at 7:00 PM
Anzeni A/Live
Federico Marras Perantoni (vocals)
Carlo Doneddu (guitars)
Enrico Severini (vocals, guitars, cajon, effects)
FREE ENTRANCE.
Sunday, May 24, 2026
Council Hall – Municipality of La Maddalena – P.zza Garibaldi, 13
from 11:00 AM to 1:00 PM
NATURAL WINE TODAY.
WHY PROMOTE IT. WHY DRINK IT.
REFLECTIONS ON TODAY’S RESTAURANT MARKET AND WINE & FOOD PAIRING.
Moderated by Alessandra Corda, sommelier and wine communicator.
“Approaching natural wine: a matter of contact”
with Sandro Sangiorgi, journalist, author and wine educator, founder of Porthos
“Natural wine in northern europe, with a focus on denmark: perception and consumption”
with Leonardo Camboni, importer and restaurant owner based in Denmark
“Natural wines in contemporary dining”
with Pietro Pitzalis, founder and director of Reporter Gourmet
“Wine and food: why we shouldn’t talk about pairing”
Including presentation of an educational project for restaurateurs.
with Sandro Sangiorgi, journalist, author and wine educator, founder of Porthos
FREE ENTRANCE
EX Magazzini ILVA – Via Fabio Filzi, 10
from 1:00 PM to 8:30 PM
with Cucina Agricola – Pasta Vibes: farm-driven street food by the Slow Food Community dedicated to promoting Quarantinu wheat. Featuring traditional Sardinian cuisine, fresh pasta and bread made from Quarantinu wheat, and high-quality local products sourced at zero kilometres.
EX Magazzini ILVA – Via Fabio Filzi, 10
from 3:00 PM to 4:00 PM
The Invisible Core of Transformation:
How Yeast Strains Shape a Wine’s Identity
Workshop led by Marilena Budroni, Scientific Director of the MBDS-UNISSCC Collection, University of Sassari.
15 PLACES AVAILABLE.
Reservations recommended
+39 333 321661
EX Magazzini ILVA – Via Fabio Filzi, 10
4:30 PM – 8:30 PM
A carefully curated selection of wineries from Sardinia and Italy, focused on sustainability and territorial identity.
A showcase of the diversity and richness of artisanal wine production.
Opportunity to purchase wines directly from producers.
ENTRANCE TICKET.
EX Magazzini ILVA – Via Fabio Filzi, 10
at 5:00 PM
WALK ALONG THE WINE PATHS
with Gianpaolo Giacobbo (Arkè Distribuzione)
6 PLACES AVAILABLE
each tour
Reservations recommended
+39 333 321661
EX Magazzini ILVA – Via Fabio Filzi, 10
with Associazione Sarditudine – Festival Internazionale Isole che parlano
at 6:00 PM
Story of a Bomb – From Fabrizio De André to protest folk songs and return
Federico Marras Perantoni (vocals)
Carlo Doneddu (guitars)
Enrico Severini (vocals, guitars, cajon, effects)
FREE ENTRANCE.
Monday, May 25, 2026
EX Magazzini ILVA – Via Fabio Filzi, 10
9:30 AM – 1:00 PM
A carefully curated selection of wineries from Sardinia and Italy, focused on sustainability and territorial identity.
A showcase of the diversity and richness of artisanal wine production.
Opportunity to purchase wines directly from producers.
FREE.
TRADE ONLY
Noir Ristorante & Cocktail Bar – Piazza 23 Febbraio, 6
with Sandro Sangiorgi, journalist, author and wine educator, founder of Porthos
at 1 PM
WINE AND FOOD PAIRING.
THE ABILITY OF WINE TO PAIR WITH CUISINES FAR FROM ITS PLACE OF ORIGIN.
LUNCH + LECTURE : 75€
25 PLACES AVAILABLE
PREVIOUS EDITIONS
Saturday 24, Sunday 25 and Monday 26 May 2025
A carefully curated selection of wineries from Sardinia, Italy and abroad, focused on sustainability and territorial identity. A showcase of the diversity and richness of artisanal wine production.
Saturday 25, Sunday 26 and Monday 27 May 2024
Three days of tasting stands, a masterclass and a conference, giving visibility and voice to small-scale wine producers who cultivate vines while preserving the land.
Saturday 27 and Sunday 28 May 2023
Two days of tastings and a conference dedicated to small wine producers committed to protecting the land and promoting biodiversity.
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