Agricola Punica Isola Dei Nuraghi Montessu 2018 (Italy)

Agricola Punica Isola Dei Nuraghi Montessu 2018 (Italy)French oak Dried raspberry Olive Fine tannins "The 2018 Montessu Isola dei Nuraghi mixes crushed violets with hints of blackberry and spice to form an alluring bouquet. This is a feminine and understated effort, showcasing floral laced woodland berries, minerals and juicy acids. It tapers off clean and poised with lingering notes of sweet plum and licorice. While this vintage doesnt show the power that I usually associate with this wine, it is a well

• French oak
• Dried raspberry
• Olive
• Fine tannins

"The 2018 Montessu Isola dei Nuraghi mixes crushed violets with hints of blackberry and spice to form an alluring bouquet. This is a feminine and understated effort, showcasing floral-laced woodland berries, minerals and juicy acids. It tapers off clean and poised with lingering notes of sweet plum and licorice. While this vintage doesn’t show the power that I usually associate with this wine, it is a well-balanced expression that will excel at the dinner table" Eric Guico, Vinous, Mar 2021

A harmonious red, medium- to full-bodied and playing savory herbed olive and salty mineral notes off a pure note of dried raspberry. Fine-grained tannins provide chewy definition, firming the spiced finish.

Red wine from 60% Carignano, 10% Merlot, 10% Cabernet Sauvignon , 10% Cabernet Franc and 10% Syrah grapes vinified individually from spurred cordon vines cultivated in Basso Sulcis region.

“Montessu” is produced in the Sulcis Iglesiente region located in southwest Sardinia. This region’s brown earth is composed of sandy soil that is a mixture of clay and limestone. This combined with the local climate are ideal conditions to produce grapes to make great red wines. The Carignano grape variety found throughout the area gives Montessu its soft and elegant tannins and its high PH. The region’s exceptional vine growing conditions are also ideal for the cultivation of International varieties including Syrah, Merlot, Cabernet Sauvignon and Cabernet Franc, which were planted years ago. The base production per hectare (6,000 liters/ha) and the climate conditions favor optimal phenolic maturation of the grapes. The final blend for this wine is a mix of these grapes that is balanced for the best results in the specific conditions unique to each harvest.

The must is fermented with the skins at a temperature of between 25 and 30°C. It is periodically pumped over to facilitate the solubilization of the compounds present in the grapes. Malolactic fermentation confers roundness to the wine, which is then aged in French oak barrels(used) for approximately. 12 months.