THE XVIII AND XIX CENTURIES
Sardinian wines were harshly criticised at the end of 18th century by the Jesuit Francesco Gemelli (from Novara), in his Rifiorimento della Sardegna (Sardinia re-flourishing) .
Gemelli considered Sardinian wines too strong and not easy to digest. During the nineteenth century, wine was sold to France and was used to enrich local tasteless wines.
The creation of the Regia Scuola Enologica di Cagliari (Oenological Royal School of Cagliari) marked a turning point in Sardinian oenology.
The main Sardinian dessert and table wines of that time were improved, also because of some innovations introduced by the French-Piedmontese.