Turriga Isola dei Nuraghi Rosso IGT - Argiolas

The Turriga Isola dei Nuraghi IGT from Argiolas shines in a dark ruby red, almost black-red in the glass. On the nose, a rich and complex bouquet unfolds with aromas of black berries, dark plums, black tea leaves, dried spices, roasted notes, and in the background leather, tobacco, and blueberries. Full-bodied, dense, and multi-layered on the palate, full-bodied, with a velvety, soft texture, excellent structure, with ripe, fleshy tannins and well-integrated acidity. The finish is very long and very persistent.

The Turriga has a remarkable ageing potential of over 10 years. The power, complexity, and richness of this top Sardinian wine need time in the bottle to fully develop. Ian d'Agata of Vinous recommends drinking it only after three to four years.

Vinification of Turriga Isola dei Nuraghi IGT from Argiolas

Among experts, Turriga is considered the best red wine of Sardinia, and it has already been awarded the highest prizes many times. The idea was to create a great Sardinian wine made exclusively from the island’s autochthonous grape varieties, capable of long ageing, which has been brilliantly achieved in collaboration with top oenologist Giacomo Tachis.. 

Turriga is vinified from Malvasia Nera, Carignano, Bovale Sardo, and other red grape varieties that grow in the Turriga vineyard owned by the Argiolas family. Careful selection of the grapes is followed by temperature-controlled fermentation at 28 to 32 °C and maceration with regular pumping over of the must for 16 to 18 days. Ageing for 18 to 24 months in new French barriques, followed by a further 12 to 14 months in the bottle. 

The Venus or “Turriga” that adorns the label was found in 1935 in the vineyards of Argiolas. 

Food recommendations for Turriga Isola dei Nuraghi from Argiolas

Enjoy this award-winning Sardinian red wine as the perfect companion to wild boar ragout, game dishes from hoofed game such as roast venison, to intensely flavored dishes with red meat, beef and lamb, wild vegetables, grilled porcini mushrooms and typical Sardinian mushroom varieties, and of course with aged, spicy Sardinian sheep’s cheese.

We recommend opening the wine 1 to 2 hours in advance and possibly decanting it.

Awards for Turriga Isola dei Nuraghi from Argiolas

• Gambero Rosso: 2 red glasses for 2013, 2012; 3 red glasses for 2011 and 2009
• Duemilavini Bibenda: 4 bunches for 2013; 5 bunches for 2011
• Vitae AIS: 3 vines for 2013; 4 vines for 2011
• Veronelli: 94 points, 3 stars for 2013
• Doctor Wine: 95 points for 2013
• Vinibuoni: 4 stars for 2013; crown for 2011
• James Suckling: 96 points for 2013; 95 points for 2012 and 2011
• Vinous: 93+ points for 2013
• Wine Advocate Robert M. Parker: 93 points for 2013; 92 points for 2011

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