Questo vino
Vineyard and terroir
The grapes grow in the hills of the Trexenta area at almost 2,000 metres above sea level. The Mediterranean climate brings mild winters, limited rainfall, and hot, windy summers. The soils consist of marl, limestone, and clay.
Vinification
The grapes are harvested by hand early in the morning and gently crushed in a pneumatic press. After natural settling at 14 °C, fermentation takes place in stainless-steel tanks at a controlled 18 °C for 18 days, preserving the grapes’ fresh Mediterranean character.
Ageing
The wine rests in temperature-controlled steel tanks.
Label / history
Nuragus takes its name from the Nuraghe stone structures found throughout Sardinia. One of these structures appears on the label in reference to the variety’s origins.
Antonio Argiolas began making wine in 1918. The family subsequently acquired land across Sardinia and now owns 203 hectares of vineyards. In the 1970s, it began working with oenologist Giacomo Tachis, combining traditional winemaking methods with modern technology.
