About this wine
Vineyard and terroir
Barrua is produced from grapes grown in spurred-cordon vineyards on the Narcao and Barrua estates in Basso Sulcis. The soils are generally medium-textured, with clay, sand and limestone. Summers are hot and dry, while winters are temperate.
Grapes
The blend comprises 85% native Sulcis grapes and 15% French varieties. The varieties are vinified separately.
Vinification
The grapes are harvested by hand from early September until the first half of October. The must ferments with the skins for approximately 15 days in temperature-controlled stainless-steel tanks at 25–28°C. Periodic pump-overs assist the extraction of compounds from the skins. Malolactic fermentation follows, contributing softness to the finished wine.
Ageing
The wine matures for approximately 18 months in French oak barriques, followed by at least six months in bottle.
Tasting profile
The colour is an intense, lively ruby red. The aromatic profile combines ripe red fruit—particularly black cherry—with spices, liquorice and myrtle. Sage, myrtle, ripe red fruit and pepper return on the palate, leading into a persistent, harmonious finish.
The structure is distinguished by soft extractive components, restrained and elegant acidity, and an exceptionally delicate, round and gently sweet tannic texture. Refined anthocyanins contribute to its depth of colour.
