Argiolas' Turriga,with its tall, slender and solemn bottle, and a mysterious and fascinating label, has been the object of desire of wine lovers for over thirty years. Cannonau (about 85%), Carignano, Sardinian Bovale, black Malvasia contribute to the making of Turriga. The idea of creating a great and long-lived wine in Sardinia was realised in 1988 with the meeting of the Argiolas family and Giacomo Tachis, at the time engaged in enhancing the potential of Sicilian and Sardinian wines. It was decided to use only the oldest screws and to work them with the avant-garde techniques of the time. Fermentation at a controlled temperature of 28-32° C; maceration for about 16-18 days with delestage (practice consisting in emptying the fermenter of the liquid part only, thus making the marcs deposit on the bottom of the tank, then fill it again from above, allowing the wine to oxygenate and at the same time wet the cap of marc); ageing in new French oak barriques for 18/24 months.

TURRIGA ARGIOLAS: TASTING

Argiolas' Turriga is garnet with orange notes; the nose is surprisingly territorial: Mediterranean scrub, myrtle, juniper berries, spices and herbs. In the mouth, it is elegant, very tasty and engaging. To taste and discover in religious calm, with closed eyes and wide open receptors. Then accompany with roast suckling pig.