Turriga Isola dei Nuraghi IGT bottle image

Wine Description

This legendary red was created by the brothers Franco and Giuseppe Argiolas with the support of renowned enologist Giacomo Tachis. A muscular yet elegant blend of 85% Cannonau and 15% Malvasia Nera, Carignano and Bovale Sardo grown in the Turriga vineyard and macerated for 16-18 days in temperature controlled stainless steel tanks to fully extract tannins, flavors and color. After fermentation, Turriga is aged in barriques for 18-24 months, allowing for an austere, yet elegant and rich body.

Antonio Argiolas
Argiolas Vineyard
Antonio, Francesca and Valentina Argiolas
Is Solinas
Autumn Vine
Argiolas Winery
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Acclaim
The 1995 Turriga is fascinating, as it is all about elegance and understatement. Despite its smaller scale relative to other vintages, the 1995 remains fresh, vibrant and utterly impeccable. The ethereal, sensual finish shows elements of finesse that recall Nebbiolo.
— Wine Advocate, Apr 2010
Dark red-ruby. Complex, rich nose of spicy red fruit and minerals complicated by hints of thyme, gunflint and violet. Still very young and fresh, with enticing flavors of redcurrant jelly, green tea, bergamot and grilled beef. Offers a slightly herbal nuance on the finish which adds freshness and complexity. The tannins are just starting to dry out a bit. Though this outstanding Turriga ought to keep well for another six or seven years in a good cellar, just remember to monitor it carefully.
— Vinous, Aug 2016
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Vineyard & Production Info
Production area/appellation:
Isola dei Nuraghi IGT
Vineyard name
The Turriga vineyard
Vineyard size
15 acres
Soil composition
Limestone
Training method
Alberello
Elevation:
750-1,148 feet
Vines/acre:
2,428
Exposure:
Southeastern
Year vineyard planted:
1975
Harvest time:
October
First vintage of this wine:
1988
Bottles produced of this wine:
40,000
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Winemaking & Aging
Maceration length:
16-18
Varietal composition:
85% Cannonau, 5% Carignano, 5% Bovale Sardo and 5% Malvasia Nera
Fermentation container:
Stainless steel tanks
Fermentation temperature:
82-86 °F
Type of aging container:
Barrique
Length of aging before bottling:
18-24 months
Length of bottle aging:
24 months
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Analytical Data
pH level:
3.8
Acidity:
5.5 g/L
Alcohol:
14.5 %
Dry extract:
38.4 g/L
Residual sugar:
0.9 g/L