2021 Technical Specifications
Alcohol 14.7%
Residual Sugar 0.6 g/L
pH 3.76
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 85% Cannonau, 5% Carignano, 5% Bovale Sardo, 5% Malvasia Nera
Region Isola dei Nuraghi
Soil Calcareous and rocky
Elevation 231.3432 meters
Orientation Southeastern
Harvest Dates September
Sites The Turriga vineyard
Fermentation Vessels Stainless-steel tanks
Oak Types French oak
Barrel Size 225
Sulfites 148.0 ppm
Production Volume 45,000 bottles
Bottles45,000
Production Details Gobelet-trained vines in a 15-acre vineyard planted in 1970, at 2,200 vines per acre and a reported yield of 1.6–2.0 tons per acre. Fermentation was at 82–86°F with racking; maceration lasted 16–18 days. Maturation used new 225 L French-oak barriques and cement vats for 20 months before bottling, followed by 12 months in bottle. Dry extract was 37.2 g/L. The analytical panel also lists “Acidity” as 5.8 g/L without specifying its analytical basis.
Tasting Notes Powerful; dense tannins; tightly wound fruit; Mediterranean herbs; roasted coffee; spices; licorice; black and red fruit
Food Pairing Grilled or stewed game, beef, lamb, roasted wild mushrooms, cured meats, and aged Pecorino cheese
2020 Technical Specifications
Alcohol 14.7%
Residual Sugar 0.79 g/L
pH 3.9
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 85% Cannonau, 5% Carignano, 5% Bovale Sardo, 5% Malvasia Nera
Region Isola dei Nuraghi
Soil Calcareous and rocky
Elevation 231.3432 meters
Orientation Southeastern
Harvest Dates September
Sites The Turriga vineyard
Fermentation Vessels Stainless-steel tanks
Oak Types French oak
Barrel Size 225
Sulfites 167.0 ppm
Production Volume 45,000 bottles
Bottles45,000
Production Details Gobelet-trained vines in a 15-acre vineyard planted in 1970, at 2,200 vines per acre and a reported yield of 1.6–2.0 tons per acre. Fermentation was at 82–86°F with racking; maceration lasted 16–18 days. Maturation used new 225 L French-oak barriques and cement vats for 20 months before bottling, followed by 12 months in bottle. Dry extract was 39.1 g/L. The analytical panel also lists “Acidity” as 6.1 g/L without specifying its analytical basis.
Tasting Notes Powerful; dense tannins; tightly wound fruit; Mediterranean herbs; roasted coffee; spices; licorice; black and red fruit
Food Pairing Grilled or stewed game, beef, lamb, roasted wild mushrooms, cured meats, and aged Pecorino cheese
2019 Technical Specifications
Alcohol 14.4%
Residual Sugar 0.41 g/L
pH 3.81
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 85% Cannonau, 5% Carignano, 5% Bovale Sardo, 5% Malvasia Nera
Region Isola dei Nuraghi
Soil Calcareous and rocky
Elevation 231.3432 meters
Orientation Southeastern
Harvest Dates September
Sites The Turriga vineyard
Fermentation Vessels Stainless-steel tanks
Oak Types French oak
Barrel Size 225
Sulfites 140.0 ppm
Production Volume 48,000 bottles
Bottles48,000
Production Details Gobelet-trained vines in a 15-acre vineyard planted in 1970, at 2,200 vines per acre and a reported yield of 1.6–2.0 tons per acre. Fermentation was at 82–86°F with racking; maceration lasted 16–18 days. Maturation used new 225 L French-oak barriques and cement vats for 20 months before bottling, followed by 12 months in bottle. Dry extract was 38.9 g/L. The analytical panel also lists “Acidity” as 5.4 g/L without specifying its analytical basis.
Tasting Notes Powerful; dense tannins; tightly wound fruit; Mediterranean herbs; roasted coffee; spices; licorice; black and red fruit
Food Pairing Grilled or stewed game, beef, lamb, roasted wild mushrooms, cured meats, and aged Pecorino cheese
Producer Information
Website
Address
Via Roma, 28/30, Serdiana (CA), 09040, Sardinia, Italy
Phone
+39 070 740606
Email
Owner
Valentina Argiolas, Francesca Argiolas, Antonio Argiolas (grandchildren of founder)