Argiolas Is Solinas Riserva 2016

About the Vineyard

Carginano Del Sulcis was introduced as a DOC in  1977 and the wine can only be a red or rose made from the Carignano (Carignan) grape. Sulcis is a coastal zone that includes the island of Sant'Antioco as well as the areas around Sant'Antioco. This region is in the south of Sardinia, close to the sea, which provides cooling breezes for Sardinia's southernmost vines. 

The sandy soils of the Is Solinas sub-area in the Sulcis vineyard are only 50 meters from the sea. Additionally, the vineyard is phylloxera-free. 

Argiolas uses no irrigation for this vineyard. The water content is comprised of sea salt and humidity.

Wine Production

Harvesting is performed when the grapes are fully ripe, almost over-ripe, to create soft tannins. 

Fermentation and maceration under controlled temperature for an average period of 10-12 days. The wine is then put in cement tanks, undergoes malolactic fermentation, and is transferred to barriques for 12 months.The wine is aged in bottles for another two months. The wine is aged in bottles for another 6 months.

Tasting Notes

The wine is ruby red with a violet hue. On the nose, the wine has an intense, persistent perfume with notes of ripe fruit and jam. On the palate, the wine is harmonious, full, and warm, with fruity notes.

Food Pairing

Well-dressed first courses, grilled ventresca tuna, roast suckling pig and kid, well matured cheeses.

Production Info
Production area/appellation
Carignano del Sulcis DOC
Vineyard name
Is Solinas
Vineyard size
9,500 acres
Soil composition
Sand
Training method
Low-trained
Elevation
1 feet
Vines/acre
6000/2740
Average Vine Age
30
Yield/acre
4.5 tons
Exposure
Southwestern
Year vineyard planted
1997
Harvest time
end of september
First vintage of this wine
2014
Bottles produced of this wine
30,000
Winemaking & Aging
Varietal composition
100% Carignano
Time on its skins
10 days
Fermentation container
Stainless steel tanks
Age of Aging Container
Three years
Length of alcoholic fermentation
20 days
Fermentation temperature
80 °F
Maceration technique
Battonage and Punchdown
Maceration length
20
Malolactic fermentation
Full
Type of aging container
Barriques and Cement vats
Length of bottle aging
7 month
Size of aging container
225
Type of oak
French
Length of aging before bottling
1 year
Analytical Data
Alcohol
14.5 %

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