Agricola Punica
Montessu Isola dei Nuraghi 2023
| Denomination | IGT Isola dei Nuraghi |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 60% Carignano, 10% Cabernet Franc, 10% Cabernet Sauvignon, 10% Merlot, 10% Syrah |
| Aging | Malolactic fermentation followed by approximately 12–15 months of maturation in French oak barriques |
- Origin: Basso Sulcis (Sardinia), Typical Geographical Indication Isola dei Nuraghi, 2023 harvest
- Grape composition: 60% Carignano with the addition of Cabernet Franc, Cabernet Sauvignon, Merlot and Syrah
- Vinification: fermentation at 25–30 °C, malolactic fermentation, aged 12–15 months in barrique
- Aroma and taste: notes of fruit and liquorice, marine savouriness, soft and velvety structure
- Serving: temperature 14–16 °C, decant for 1 hour, ideal with meats, pork and cheeses
Description
What kind of wine it is
Montessu Isola dei Nuraghi by AgriPunica is a still red wine that embodies the essence of Sardinian winemaking. This blend harmonises the characteristics of Carignano with those of international grape varieties such as Cabernet Franc, Cabernet Sauvignon, Merlot and Syrah. It presents an intense ruby red colour, while the aromatic bouquet reveals fruity notes enriched by elegant hints of liquorice, caper, rosemary and pepper. On the palate, it offers a full and structured sip, balanced by pronounced savouriness and a smooth texture leading to a velvety finish. Its profile makes it ideal for pairing with pork-based dishes, meat and cheese, enhancing the intense flavours of the meal.
Where it comes from
The grapes come from estates located in Basso Sulcis, a south-western area of Sardinia highly suited to viticulture. The local climate, characterised by hot, dry summers alternating with mild winters, together with abundant sunlight, ensures perfect ripening of the grapes. The vineyards are rooted in medium-textured soils, composed of a clay-sandy and calcareous matrix that imparts a defined gustatory tension. The proximity to the sea is a key factor for the microclimate, imparting savoury sensations to the wine that perfectly balance its structure and warmth.
How it is produced
The agronomic management involves spurred cordon training, with harvesting taking place during the autumn months. In the winery, the must ferments in contact with the skins at controlled temperatures between 25 and 30°C. During this delicate phase, periodic pump-overs ensure optimal extraction of colour and polyphenolic substances. This is followed by malolactic fermentation, which stabilises the acidity and softens the flavour profile, preparing the wine for subsequent maturation in French oak barrels. This ageing period of about a year consolidates the integration of the tannins and guides the fruity character towards a more defined and complex form.
History and Curiosities
Born in Basso Sulcis from an idea by Giacomo Tachis, Montessu Isola dei Nuraghi blends the soul of Sardinia with extraordinary elegance. This prestigious label from AgriPunica was created through the collaboration between Cantina Santadi and Tenuta San Guido, enhancing native grape varieties alongside noble French grapes. The deep connection with the land gives the glass seductive saline notes, refined by careful ageing in French oak barriques. A multi-award-winning red that celebrates the island's oenological excellence.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2002
- Oenologist: Giorgio Marone
- Bottles produced: 300.000
- Hectares: 70
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
| Name | Agripunica Montessu Isola dei Nuraghi 2023 |
|---|---|
| Type | Red still |
| Denomination | Isola dei Nuraghi IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 60% Carignano, 10% Cabernet Franc, 10% Cabernet Sauvignon, 10% Merlot, 10% Syrah |
| Country | Italy |
| Region | Sardinia |
| Vendor | Agricola Punica |
| Story | History and Curiosities Born in Basso Sulcis from an idea by Giacomo Tachis, Montessu Isola dei Nuraghi blends the soul of Sardinia with extraordinary elegance. This prestigious label from AgriPunica was created through the collaboration between Cantina Santadi and Tenuta San Guido, enhancing native grape varieties alongside noble French grapes. The deep connection with the land gives the glass seductive saline notes, refined by careful ageing in French oak barriques. A multi-award-winning red that celebrates the island's oenological excellence. |
| Origin | Basso Sulcis (south-west of Sardinia) |
| Climate | Hot - dry in summer, temperate in winter |
| Soil composition | Medium-textured, clay-sandy and calcareous soil |
| Cultivation system | Spur-pruned cordon |
| Harvest | The harvest, in regular years, begins in the second half of September and ends in the first half of October. |
| Fermentation temperature | 25–30 °C |
| Production technique | Fermentation of the must with the skins at 25–30 °C with periodic pumping over; malolactic fermentation; maturation for about 12–15 months in French oak barriques |
| Wine making | The must ferments with the skins at 25–30 °C with periodic pump-overs; undergoes malolactic fermentation; matures for about 12–15 months in French oak barriques. |
| Aging | Malolactic fermentation followed by approximately 12–15 months of maturation in French oak barriques |
| PH | 3.7 |
| Allergens | Contains sulphites |