Girò is a black grape variety widely grown in southern Sardinia. Its origins probably date back to the Spanish domination, as it is believed to have been introduced during the Spanish occupation of the island around 1500. Today, it is only found in Sardinia, where it is considered indigenous. The peak period of Girò cultivation was the first half of the eighteenth century under Savoyard rule, as indicated by the laws enacted at the time to regulate wine cultivation. Girò almost disappeared due to phylloxera in the second half of the 1800s, as many winemakers preferred to plant more productive and less problematic varieties. As a result, Girò remained significantly present only in the province of Cagliari. With the recognition of the Girò di Cagliari DOC in 1979, the grape has regained interest, especially for its ability to produce important fortified wines.

Girò has medium-large clusters, cylindrical or pyramidal, winged, and semi-loose. The berries are medium-sized, spherical, with thick, black-violet skin. It is cultivated almost exclusively in the Campidano, where the soils are rich in limestone and clay and are well worked in depth. Thanks to the clay, the soils are cool, but at the same time, the excellent drainage does not retain moisture. Girò prefers less expansive training forms. Its yields are good but not consistent, and although it has good resistance to climatic variations, it is poorly resistant to cryptogamic diseases. Girò can be vinified in purity as Girò di Cagliari DOC in various types, but it is also used in blends with other indigenous Sardinian grapes. When vinified in purity, it is produced in both dry and sweet types, and as a fortified or naturally sweet wine, featuring delicate notes of must or fresh grapes and, depending on the vinification, also of loquats and small red fruits. The wine produced from the Girò grape is generally soft on the palate, sometimes velvety, often dry, with medium alcohol content and good structure supported by subtle tannins. In the sweet and fortified versions, it pairs excellently with unleavened pastries, especially Sardinian almond pastries. It also pairs well with cream pastries or fruit tarts and is suitable for pairing with island cheeses, particularly aged ones.