Turriga Isola dei Nuraghi IGT bottle image

Wine Description

Over many generations, the Argiolas family has worked diligently to become the leader in Sardinian enology. In many ways, Turriga embodies the fulfillment of this goal. Made from 85% Cannonau, with 5% each of Carignano, Bovale Sardo and Malvasia Nera, all meticulously hand-harvested from the Turriga estate in the countryside of Selegas-Piscina Trigus. This wine is the flagship red of the Argiolas estate.

Antonio Argiolas
Argiolas Vineyard
Antonio, Francesca and Valentina Argiolas
Is Solinas
Autumn Vine
Argiolas Winery
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Acclaim
The 2005 Isola dei Nuraghi Turriga is incredibly primary at this stage. This dark, textured Turriga reveals impressive weight in its dark fruit, but the bouquet remains rather reticent. Sweet herbal and floral notes resonate on the finish. Today the 2005 remains a fruit-driven Turriga in need of at least another few years in bottle. Turriga is one of the thoroughbreds of the South.
— Wine Advocate, Jun 2010
“Deep ruby. Captivating dark berry and musky floral aromas are complicated by underbrush, tar and dark chocolate. Sweet blackberry and chocolatey dark plum flavors are given a refreshing bitter edge by a delicate herbal quality. Big, spicy, smooth and very long, this shows excellent balance and an almost elegant personality, though it doesn't have quite the concentration of some of the better recent vintages of Turriga.”
— International Wine Cellar, Jan 2011
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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:
1155 feet
Vines/acre:
2,200
Yield/acre:
3.2 tons
Exposure:
Southeastern
Year vineyard planted:
1975
Harvest time:
September-October
First vintage of this wine:
1988
Bottles produced of this wine:
45,000
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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
Maceration technique:
Delestage
Malolactic fermentation:
Yes
Type of aging container:
Barriques and concrete
Size of aging container:
225 L
Type of oak:
French oak
Length of aging before bottling:
24 months
Age of Aging Container:
New
Length of bottle aging:
12 months
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Analytical Data
pH level:
3.8
Acidity:
5.7 g/L
Alcohol:
14.5 %
Dry extract:
38.1 g/L
Residual sugar:
2 g/L