Description
It was the particular
hot-arid climate of
Sardinia that initially inspired the winemaker
Giacomo Tachis to produce this excellent wine:
Agricola Punica Barrua, in collaboration with Sebastiano Rosa, the president of the Santadi winery Antonello Pilloni and the Tenuta San Guido. Joining forces and knowledge, this team of experts exploited the
Carignano (85%),
Cabernet Sauvignon (10%) and
Merlot (5%) grape varieties in 2002 to create a new taste experience, passed on to other expert winemakers after Tachis’s death. The mixed
clayey, calcareous and partly
sandy soil of the
lower Sulcis area creates the perfect environment for the growth of the vines, together with a production method aimed at enhancing the qualities of the resulting wine. The harvest takes place between the second half of September and the first half of October, carried out strictly by hand. After pressing, the must undergoes
malolactic fermentation, a type of fermentation carried out through the action of
lactic acid bacteria, which transform the malic acid naturally found in grapes into lactic acid. This takes place on the skins of the grapes, in
steel containers for a period of about two weeks. The product then matures in oak barrels for approximately 18 months and is then subjected to a final refinement in glass for another 12 months. This long and painstaking effort results in the creation of the Agricola Punica Barrua wine, which holds the IGT (Typical Geographical Indication) classification, making it a characteristic product of the Sardinia region.
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