Turriga Isola dei Nuraghi Rosso IGT - Argiolas

Turriga Isola dei Nuraghi Rosso IGT - ArgiolasThe Turriga Isola dei Nuraghi IGT from Argiolas shines a dark ruby red, almost black in the glass. The nose reveals a rich and complex bouquet with aromas of black berries, dark plums, black tea leaves, dried spices, roasted notes, leather, tobacco and blueberries in the background. Full-bodied, dense and multi-layered on the palate, full-bodied, with a velvety, soft texture, excellent structure, with ripe, fleshy tannins and well-integrated acidity. The finish is very long and very persistent. The Turriga has a considerable ageing potential of over 10 years. The power, complexity and richness of this top Sardinian wine need time in the bottle to fully develop. Ian d'Agata from Vinous recommends drinking it only after three to four years. Vinification of the Turriga Isola dei Nuraghi IGT from Argiolas The Turriga is considered by experts to be the best red wine in Sardinia and has been awarded many of the highest prizes. The idea was to create a great Sardinian wine made exclusively from autochthonous grape varieties from the island that can age for a long time, which has been successfully achieved in collaboration with top oenologist Giacomo Tachis. The Turriga is made from Cannonau 85%, Malvasia Nera 5%, Carignano 5% and Bovale Sardo 5%, which grow in the Argiolas family's Turriga vineyard. Careful selection of the grapes, followed by temperature-controlled fermentation at 28 to 32 °C and maceration with regular pumping over of the must for 16 to 18 days. Maturation for 18 to 24 months in new French barriques, followed by a further 12 to 14 months in the bottle. The Venus or Turriga that adorns the label was found in the vineyards of Argiolas in 1935. Dining recommendations for the Turriga Isola dei Nuraghi from Argiolas Enjoy this award-winning Sardinian red wine as the perfect accompaniment to wild boar ragout, game dishes from wild boar, such as roast venison, flavorful dishes with red meat, beef and lamb, wild vegetables, grilled porcini mushrooms and typical Sardinian mushroom varieties, and of course mature, spicy Sardinian sheep's cheese. We recommend opening the wine 1 to 2 hours before serving and decanting if necessary. Awards for the Turriga Isola dei Nuraghi from Argiolas Gambero Rosso: 2 red glasses for 2013. 2012; 3 red glasses for 2011 and 2009 Duemilavini Bibenda: 4 grapes for 2013; 5 grapes for 2011 Vitae AIS: 3 vines for 2013; 4 vines for 2011 Veronelli: 94 points, 3 stars for 2013 Doctor Wine: 95 points for 2013 Vinibuoni: 4 stars for 2013; crown for 2011 James Suckling: 96 points for 2013; 95 points for 2012 and 2011 Vinous: 93+ points for 2013 Wine Advocate Robert M.Parker: 93 points for 2013; 92 points for 2011