Established in 1899 in the Nurra region (Alghero countryside), Sella & Mosca was founded after two mainland Italians, an engineer (Mr. Sella), and a lawyer (Mr. Mosca), met in Alghero and came up with the idea of transforming land to the north of the town, until then pastureland, into vineyards. 

Further 600 hectares of land, known as "Piani di Sotgiu", were later added to the original 45 hectares in the Nuraghe Majore region, which provided the base of the company.  

Sella & Mosca has created a fascinating museum at their headquarters near Alghero. This museum bears witness to the strong links Sella & Mosca has with its past, and its age-old traditions. A visitor can see period photographs, and artifacts which illustrate the early years of wine-making in the vineyards. Next to  these exhibits, there  are several archaeological finds from the prehistoric necropolis of Anghelu Ruju, discovered on the Sella & Mosca estate in 1903. 

The 500 hectares of vineyards which surround the estate's cellars are cultivated using the "pergola system".

Vines cultivated in this way provide plenty of shade for their grapes, ensuring minimum exposure to direct sunshine, and thus a correct balance of components within each grape. 

The varieties produced are blessed with a harmonious balance of sugars and acids - the wines are well-balanced - fresh, young and vivacious - exciting young whites and reds which age extremely well. 

The original turn of the century buildings are still admired today for their fine architecture. Combining traditions and modernity, Sella & Mosca recently decided to turn an 1899 cellar into an evocative site for the final aging and refining processes for some of its newest wines. 

In this cellar, wines are aged in the smaller French-capacity "Barriques", along with larger and more traditional Slavonic oak barrels - enabling Sella & Mosca to refine over 14,000 hectolitres of fine wines. 

The high quality of the renowned Sella & Mosca wines is guaranteed by continuous analysis of the wine, throughout every stage of its production.  Vines and grapes are carefully selected; grapes are harvested by hand; an accurate forecast of production is made, and the most up-to-date technology is used, to study the organoleptic quality of each wine.