Agricola Punica Barrua Isola dei Nuraghi 2009
Other Red Blends from Sardinia, Italy
With a deep violet color, the wine displays clean, elegant aromas of spices, wild herbs and mature red fruits. On the palate, the wine is soft and elegant, a unique blend of sage, myrtle, rosemary and vanilla flavors, and mature tannins. Red fruit and pepper notes are present before a harmonious and persistent finish.
Pair with braised lamb or rich stews such as osso buco or a Moroccan lamb tagine.
85% Carignano, 10% Cabernet Sauvignon and 5% Merlot.
Wine Spectator - "The dense, racy flavors of raspberry ganache are finely textured, with tobacco and pleasant herbal undertones. Powerful yet graceful, in need of decanting or short-term cellaring. Best from 2014 through 2020. "
Agricola Punica Winery
An undertaking between world renowned names in the winemaking business, Agricola Punica is a joint venture between Dr. Sebastiano Rosa, Sardinian winery Cantina Sociale di Santadi, Tenuta San Guido, Santadi President Antonello Pilloni and legendary Tuscan consulting oenologist Giacomo Tachis. Sebastiano Rosa, oenologist and winemaker at Tenuta San Guido since 2000 and Santadi, the highly respected Sardinian cooperative, represent the majority ownership, with forty percent each. Tenuta San Guido, under the direction of Marchese Nicoló Incisa della Rocchetta, holds ten percent, with Giacomo Tachis and Santadi president Antonello Pilloni equally sharing the remaining ten percent. The ties among these entities are many. In collaboration with Mario Incisa della Rocchetta and his son Nicoló, Tachis was instrumental in the development of Sassicaia, the ground-breaking “Super Tuscan” wine produced at Tenuta San Guido since the 1960s. He continues to act as consultant with oenologist Sebastiano Rosa, Nicoló Incisa’s stepson, and will serve as the technical director for Agricola Punica.
Sardinia is an extraordinary land with thousands of years of unique history dating as far back as 6000 B.C. To look at much of the island today, particularly the Barbagia region in the island’s mountainous middle, one might feel as though one has stepped back in time. From the dusty roads to the tiny towns miles apart from one another to the 7,000 prehistoric stone towers known as Nuraghi (that date back 3,500 years) scattered all over the island, much of Sardinia remains “untouched”.
From the first time Tachis visited the island, he was convinced of Sardinia’s outstanding winemaking potential. In the mid 1980s, he began to consult for the Sardinian regional wine consortium and eventually, more specifically, for Cantina Sociale di Santadi. It was during this time he first began thinking about a joint venture. Dr. Rosa recounts, “It was Giacomo Tachis who turned us on to Sardinia and Carignano. He convinced us that we could make a great Carignano-based wine. We bought the estate in 2002 because we knew what the region is capable of. In fact, we’ve released our first vintage and we all agree, it’s going to be an amazing wine.” View all Agricola Punica Wines
About SardiniaView a map of Sardinia wineries sahr-DIN-ee'yah)
Notable FactsThe most popular and most planted variety is Cannonau (otherwise known as Grenache). It produced delicious and often ageable reds that are both dry and sweet, although more commonly dry. Carignano (Carignan) and Giro are other red varieties grown here. For whites, Vernaccia (not the same grape as found in other parts of Italy) di Oristano produces a dry, sherry-like wine, while crisp, dry whites are most often made from the Vermentino grape and found in the northern regions of Sardinia. Some wineries, like Sella & Mosca, are also growing international varieties like Cabernet Sauvignon and Merlot. These grapes can be bottled as single varietals or blended with local varieties, like Cannonau.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.