Argiolas Korem

Korem Isola dei Nuraghi IGT bottle image

Wine Description

Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. The winery was founded in 1938 by Antonio Argiolas and was the first on the island to pursue quality over quantity. Today, the Argiolas family is recognized as Sardinia’s leading producer of wine.

Sardinia is the second-largest island in the Mediterranean and lies roughly 190 miles west of Italy's mainland. The vineyards of Argiolas are located in Serdiana in the Trexenta hills just north of the capital of Cagliari. Argiolas farms 600 acres of native Sardinian grapes including Nuragus, Monica, and Cannonau.

Korem is a blend of Bovale Sardo, Carignano, and Cannonau, three red grapes with origins in Spain that typify Sardinian viticulture. The wine is a more elegant counterpart to Turriga thanks to the aromatic Bovale Sardo. The label is that of an Ancient Greek coin found in the vineyards of the Argiolas property.

Antonio Argiolas
Argiolas Vineyard
Antonio, Francesca and Valentina Argiolas
Is Solinas
Autumn Vine
Argiolas Winery
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Acclaim
Herbal underbrush and dry herbs mingle with blackcurrant and flinty coffee on the nose. In the mouth, it’s less about flint and more about fruit, with rich but vibrant black fruit and sweet oak flavors. Finishes long and juicy. This is a blend of 55% Bovale Sardo plus a 45% Carignano and Cannonau mix (but Murru tells me that starting with the 2014 vintage this wine will be labeled as an Isola dei Nuraghi Bovale and the blend will feature at least 75% Bovale Sardo). Readers ought to be careful not to confuse the two Bovale varieties of Sardinia: the Bovale Grande of the Oristanese is very much like Carignano, while Bovale Sardo is also known as Muristellu, and is characterized by much smaller berries and bunches so the wine is a lot more concentrated and dark. The latter variety was largely abandoned by farmers due to its low productivity, but Murru, not at all unreasonably I should add, thinks it’s an extremely high quality variety.
— Ian D’Agata, Oct 2016
“A bright and brambly red, sculpted by light tannins and offering flavors of crushed blackberry, herbed olive and tarry mineral. This is well-knit and balanced, with a grippy finish.”
— Wine Spectator, Apr 2017
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Vineyard & Production Info
Production area/appellation:
Isola dei Nuraghi IGT
Vineyard size
225 acres
Soil composition
Stony and Calcareous Clay-Loam
Training method
Gobelet Spur-pruned Guyot
Elevation:
760-825 feet
Vines/acre:
2,200
Yield/acre:
2.4 tons
Exposure:
Southeastern
Year vineyard planted:
1980
Harvest time:
September
First vintage of this wine:
1997
Bottles produced of this wine:
60,000
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Winemaking & Aging
Maceration length:
14-28
Varietal composition:
55% Bovale Sardo, 35% Carignano, 10% Cannonau
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15-16 days
Fermentation temperature:
82-86 °F
Maceration technique:
Racking
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Cement vats
Size of aging container:
225 L
Type of oak:
French
Length of aging before bottling:
12 months
Age of Aging Container:
New-One year
Length of bottle aging:
6 months
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Analytical Data
No relevant data were found.