Wine Article
2008 Agricola Punica Barrua
Last edited on 10/9/2011 by fries
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CLASSIFICATION
Isola dei Nuraghi IGT (Indicazione Geografica Tipica)
ORIGINS
Wine form Carignano, Merlot and Cabernet Sauvignon grapes vinified individually in our Narcao and Barrua vineyards from spurred cordon vines cultivated in Basso Sulcis.
SOIL COMPOSTION
Medium texture calcareous, clay and sandy soil.
GRAPES
85% Carignano - 10% Cabernet S. - 5% Merlot
CLIMATE
Hot and dry in summer, temperate in winter.
HARVESTING
Harvested by hand between the second half of September and the middle of October.
VINIFICATION
The must is fermented with the skins in temperature-controlled stainless steel vats for approximately. 15 days at between 25 and 30°C. It is periodically pumped over to facilitate the extraction of the compounds present in the skins. Malolactic fermentation confers softness to the wine, which is then aged in French oak barrels for approximately. 18 months (30% new). It is subsequently bottle-aged for at least a further12 months.
ORGANOLEPCTIC CHARACTERISTICS
Technical notes: The quality of the Carignano grape is excellent in the Sulcis area, not only in terms of colour, but also for the softness of its soluble compounds - from the tannins to the consistently low and elegant acidity and the smoothness of its main components. Its polyphenolic apparel is of a distinguishably sweet, extremely delicate, round tannin weave chromatically embroidered with refined anthocyanins.
Colour: lively, deep ruby red; nature’s gift of colour.
Perfume: complex scents of mature red fruits (mainly black cherry), spices, notes of liquorice and hints of myrtle.
Taste: an elegant wine that shows exceptional workmanship.
Isola dei Nuraghi IGT (Indicazione Geografica Tipica)
ORIGINS
Wine form Carignano, Merlot and Cabernet Sauvignon grapes vinified individually in our Narcao and Barrua vineyards from spurred cordon vines cultivated in Basso Sulcis.
SOIL COMPOSTION
Medium texture calcareous, clay and sandy soil.
GRAPES
85% Carignano - 10% Cabernet S. - 5% Merlot
CLIMATE
Hot and dry in summer, temperate in winter.
HARVESTING
Harvested by hand between the second half of September and the middle of October.
VINIFICATION
The must is fermented with the skins in temperature-controlled stainless steel vats for approximately. 15 days at between 25 and 30°C. It is periodically pumped over to facilitate the extraction of the compounds present in the skins. Malolactic fermentation confers softness to the wine, which is then aged in French oak barrels for approximately. 18 months (30% new). It is subsequently bottle-aged for at least a further12 months.
ORGANOLEPCTIC CHARACTERISTICS
Technical notes: The quality of the Carignano grape is excellent in the Sulcis area, not only in terms of colour, but also for the softness of its soluble compounds - from the tannins to the consistently low and elegant acidity and the smoothness of its main components. Its polyphenolic apparel is of a distinguishably sweet, extremely delicate, round tannin weave chromatically embroidered with refined anthocyanins.
Colour: lively, deep ruby red; nature’s gift of colour.
Perfume: complex scents of mature red fruits (mainly black cherry), spices, notes of liquorice and hints of myrtle.
Taste: an elegant wine that shows exceptional workmanship.