Agricola Punica Montessu Isola Dei Nuraghi 750ML 2021

Hailed for centuries as a Mediterranean vine-growing paradise, multiple cultures over many centuries have ruled the large island of Sardinia. Set in the middle of the Tyrrhenian Sea, the Phonoecians, Ancient Rome, and subsequently the Byzantines, Arabs and Catalans have all staked a claim on the island at some point in history. Along the way, these inhabitants transported many of their homeland’s prized vines and today Sardinia’s modern-day indigenous grape varieties claim multiple origins. Sardinia’s most important red grapes—namely Cannonau (a synonym for Grenache) and Carignan—are actually of Spanish origin. Vermentino, a prolific Mediterranean variety, is the island’s star white. Vermentino has a stronghold the Languedoc region of France as well as Italy’s western and coastal regions, namely Liguria (where it is called Pigato), Piedmont (where it is called Favorita) and in Tuscany, where it goes by the name, Vermentino. The best Vermentino, in arguably all of the Mediterranean, grows in Sardinia's northeastern region of Gallura where its vines struggle to dig roots deep down into north-facing slopes of granitic soils. These Vermentino vines produce highly aromatic, full and concentrated whites of unparalleled balance. Today aside from its dedication to viticulture, Sardinia remains committed to maintaining its natural farmlands, bucolic plains of grazing sheep and perhaps most of all, its sandy, sunny, Mediterranean beaches.

Producer Description:

Montessu comes from Sulcis Iglesiente, a region within southwest Sardinia whose brown earth has sandy soil that is a mixture of clay and limestone. This combines with warm, well-exposed terrain to form ideal conditions to produce great red wines. The blend’s predominant grape is Carignano, an indigenous variety that gives Montessu its soft and elegant tannins. Exceptional vine growing conditions are also ideal for the international varieties Syrah, Merlot, Cabernet Sauvignon and Cabernet Franc. Low base production per hectare (about 6,000 liters/ha) and the climate conditions favor optimal phenolic maturation. Hand harvested grapes undergo temperature-controlled fermentation. Each variety is vinified separately, and the wine is transferred to French oak barriques. The wine ages for about 12 months in barrel then rests for about 45 days in cement tanks and 3 months in bottle. The final composition varies each year based on the specific conditions of each harvest.

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