Isola dei Nuraghi Barrua 2021

Description

It was the particular hot-arid climate of Sardinia that initially inspired the winemaker Giacomo Tachis to produce this excellent wine: Agricola Punica Barrua, in collaboration with Sebastiano Rosa, the president of the Santadi winery Antonello Pilloni and the Tenuta San Guido. Joining forces and knowledge, this team of experts exploited the Carignano (85%), Cabernet Sauvignon (10%) and Merlot (5%) grape varieties in 2002 to create a new taste experience, passed on to other expert winemakers after Tachis's death. The mixed clayey, calcareous and partly sandy soil of the lower Sulcis area creates the perfect environment for the growth of the vines, together with a production method aimed at enhancing the qualities of the resulting wine. The harvest takes place between the second half of September and the first half of October, carried out strictly by hand. After pressing, the must undergoes malolactic fermentation, a type of fermentation carried out through the action of lactic acid bacteria, which transform the malic acid naturally found in grapes into lactic acid. This takes place on the skins of the grapes, in steel containers for a period of about two weeks. The product then matures in oak barrels for approximately 18 months and is then subjected to a final refinement in glass for another 12 months. This long and painstaking effort results in the creation of the Agricola Punica Barrua wine, which holds the IGT (Typical Geographical Indication) classification, making it a characteristic product of the Sardinia region.

Details

Perfume

Complex aromas of ripe red fruit (mainly black cherry), spices, hints of liquorice and hints of myrtle.

Color

Intense, bright ruby red, nature's chromatic gift

Taste

An elegant wine that demonstrates impeccable workmanship

Serve at:

18 - 20 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Producer

Producer

Agricola Punica

From this winery

• Start up year: 2002
• Oenologist: Giorgio Marone
• Bottles produced: 300.000
• Hectares: 70

Agripunica is one of the most famous names in the world for the wine production, it is a joint-venture between Mr. Sebastiano Rosa, the wine growers' association of Santadi, the S. Guido Estate, Antonello Pilloni, the President of Santadi and the renowned Tuscan wine expert, Mr. Giacomo Tachis.

Sebastiano Rosa Mr. Sebastiano Rosa, wine expert for the S. Guido Estate and the Santadi's cellar, detain the majority share, that is the 40% for each one.
The S. Guido Estate is managed by the Marquis Nicolò Incisa della Rocchetta, who detains the 10%, while Giacomo Tachis and Antonello Pilloni, President of Santadi, detain in equal parts the remaining 10%.

Various are the ties among these personalities. In cooperation with Mario Incisa della Rocchetta and his son, Nicolò, Tachis revealed himself as essential for the development of Sassicaia wine, the resounding "super Tuscan" produced at the S. Guido Estate since 1968.

Tachis continues to cooperate as adviser together to the wine expert Sebastiano Rosa.

During the middle of the 80's, he started to offer his advice for the Association of the Regional Sardinian Wine and then, above all, for the wine growers' association of Santadi.

That was the first time that he began to think to a joint-venture.

Mr. Rosa tells:
“Was really Giacomo Tachis to draw our attention to the Sardinia - Carignano match. He persuaded us to produce a fantastic Carignano wine. In the 2002 we bought a land, as we know very well the potentialities of this land. In fact, we have made our first grape harvest, and we agreed that it will be a great wine”.
Read more

Sardinia

Technical Sheet

Name	Agripunica Barrua Isola dei Nuraghi 2021
Type	Red still
Denomination	Isola dei Nuraghi IGT
Vintage	2021
Size	0,75 l
Alcohol content	15.0% by volume
Grape varieties	85% Carignano, 10% Cabernet Sauvignon, 5% Merlot
Country	Italy
Region	Sardinia
Vendor	Agricola Punica
Origin	Locality Barrua Santadi (CI)
Climate	Hot and dry in summer, temperate in winter
Soil composition	Soils tend to be medium-textured, clayey, sandy and calcareous
Harvest	Manual harvesting, beginning in the second half of September and ending in the first half of October.
Wine making	The must ferments with the skins at a temperature of between 25 and 30 °C in temperature-controlled stainless steel tanks for a period of around 15 days. The entire mass undergoes periodic pumping over to facilitate the passage of the compounds present in the marc into solution.
Aging	Malolactic fermentation lends softness to the wine, which is then matured in new French oak barriques for about 18 months. It then rests in glass for at least 12 months.
PH	3.7
Allergens	Contains sulphites