Country and Region:
IGT Isola dei Nuraghi
Grape Varieties :
Bovale Sardo | Cannonau | Carignano | Malvasia Nera
The grapes are harvested in September and October by hand in the early morning hours, and only by the most qualified personnel. After careful sorting the berries undergo maceration for 16-18 days, which allows the wine to achieve a good balance at a young age. Fermentation is performed in the temperature-controlled stainless steel vats at temperature of 28-32°C. After malolactic fermentation, the wine is placed in French oak barrels and aged for 18-24 months. The wine is then bottled and stored in the basement of the estate for further 12-14 months before release.
Four Sardinian ambassadors of excellence joined forces to celebrate the 20 anniversary of Turriga - the signature wine of Argiolas. This special project saw the designer Antonio Marras customise both the label of the Turriga 2008 as well as the exquisite wooden casket. Limited edition of only 2,000 units worldwide, this is a must for any Turriga - or Italian wine - enthusiast. The wine is accompanied together with a CD from jazz musician Paolo Fresu and an unreleased short story by Marcello Fois. Get yours while you can!