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Vigne Surrau

Surrau Isola dei Nuraghi Barriu 2021

Red still

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Regular price €36,00
Regular price €36,00 Sale price
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Denomination Isola dei Nuraghi IGT
Size 0,75 l
Alcohol content 14.0% by volume
Area Sardinia (Italy)
Grape varieties Cabernet Sauvignon, Syrah
Aging It matures for a minimum of 12 months in small, medium-toasted French oak barrels. After bottling it rests in the bottle for a few months.
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Awards

  • 2021

    3

    One of the most prestigious wine guides in Italy.

1 of 1

Details

Profumo

Perfume

Hints of ripe red fruits and jams, spicy notes of Mediterranean scrub.

Colore

Color

Deep ruby red, with light garnet reflections produced by evolution.

Gusto

Taste

In the mouth it is elegant, full, soft and persistent.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

A wine for important roasts, braised and grilled meats and mature cheeses.

Meat
Cheese
Matured cheese
Pork

Producer
Vigne Surrau
From this winery
  • Start up year: 2001
  • Oenologist: Mariolino Siddi
  • Bottles produced: 600.000
  • Hectares: 70
The Surrau Winery rises from the ground and aspires to the sky, embracing all the nature around it: it is a window on the beauty that surrounds and pervades us, created by the union of transparent façades and local stone walls, which blend with the earth.

Our Cellar is a transparent and warm place, where we accompany our guests on an unforgettable experience, welcoming them with dedication, offering them something more than just a taste.

Respect for the environment is an integral part of our mission, with constant promotion of sustainable farming practices to preserve the beauty of our land for future generations.
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Name Surrau Isola dei Nuraghi Barriu 2021
Type Red still
Denomination Isola dei Nuraghi IGT
Vintage 2021
Size 0,75 l
Alcohol content 14.0% by volume
Grape varieties Cabernet Sauvignon, Syrah
Country Italy
Region Sardinia
Vendor Vigne Surrau
Wine making Obtained from the vinification of Cabernet Sauvignon, Syrah, Cannonau and Carignano grapes. The maceration of the skins in the must is prolonged for about three weeks to allow the balanced transfer of noble substances and colour. The transformation of malic acid into lactic acid takes place immediately after the alcoholic fermentation in cement vats and is then transferred into barriques.
Aging It matures for a minimum of 12 months in small, medium-toasted French oak barrels. After bottling it rests in the bottle for a few months.
Total acidity 5.5 gr/L
Dry extract 32.6 gr/L
Allergens Contains sulphites