Antonio Argiolas at the end of the Thirties founded the homonymous winery in Serdiana, in the South of Sardinia. For decades he has worked to ensure that the name of the winery and the quality of the wines produced constantly improve, even after passing the baton to his own children. Argiolas’ decision to expand production in the 1970s was fundamental, in contrast with the rest of the producers encouraged by the state to uproot their vineyards, as well as the collaboration with the oenologist Giacomo Tachis. In 1988 the “Turriga” received high marks and awards in the Vinitaly, and is among the best wines produced in Sardinia; the same happens on the occasion of Vinitaly in 1997, almost 10 years later with the recognition also of the “tre Bicchieri” from Gambero Rosso. Since 1991, the winemaker of reference has been Mariano Murru and the cellar is currently under the guidance of Franco and Giuseppe Argiolas and their children, who represent the third generation of the company.
Black Malvasia 5%
The grapes are harvested strictly by hand in boxes and selected both in the vineyard and on arrival in the cellar on a sorting table. After destemming and crushing the grapes, they are placed in vats for fermentation at a controlled temperature of 28-32°C with frequent delestages. The wine then ages for 18-24 months in new barriques for another 12-14 months in the bottle before being placed on the market.
Dark garnet red color with ruby reflections. On the nose notes of ripe fruit such as cherries, black cherry jam, blackberries, blueberries and black currants, dried violets and potpourri. Balsamic and enveloping sensations of eucalyptus, marine minerality with hints of salty and burnt earth. Intense spice bouquet of vanilla, licorice, dark chocolate and tobacco. Robust, enveloping, warm and spicy on the palate, with present but elegant tannins and fine acidity. Overall clean and elegantly long and pleasant.
Turriga di Argiolas is a splendid meditation wine, to be savored by the glass in all its nuances, especially if left to rest in the cellar for a few years. In combination we see it very well with rich and important dishes based on red meat or game: stewed wild boar, venison, braised meat, stew, crusted Sardinian suckling pig. The combination with some seasoned regional sheep’s milk cheeses is also very good, and in general with selections of tasty and seasoned cheeses.