Agricola Punica Barrua in Wooden Gift Box with Accessories
£43.95 - per bottle
A critically acclaimed, rich, intense, powerful, full-bodied red wine. Raspberry, blackcurrant, black cherry, dried herb, dark chocolate, and liquorice notes on the nose and the palate. Pairs well with red meat, especially game, and mature cheeses.
Wine Spectator - 91 Points
This wooden gift box is padded to provide a secure and elegant way to present a bottle of wine as a gift. Embedded in the lid you'll find a selection of wine tools to help you open and serve the perfect glass.
Accessories within the wooden gift box include a waiters' friend corkscrew with crown bottle opener and foil cutter, a pourer to help oxidise the wine, a wine collar to catch any drips and a stopper to help keep the wine fresh.
|Style||A rich, intense, powerful, full-bodied red wine|
|Region||Sardinia, Isola Dei Nuraghi|
|Grape||Carignan, Merlot, Cabernet Sauvignon|
Vineyard & Wine Region Information
The cooperation between Giacomo Tachis and Tenuta San Guido of Bolgheri dates back to the early 70s, while the liaison with Cantina di Santadi started at the beginning of the 1980s.
It was during one of his first visits to the Sulcis area in the Southwest of Sardinia that Tachis realised its great potential for producing red wines. While a new chapter in the Sardinian winemaking was being written by Tachis, Cantina Santadi launched its first high quality bottled red wine, the Terre Brune, which blazed the trail for many other successful wines including the famous 'Barrua'.
The mission of Agripunica was to produce the finest wines, taking advantage of the local Sardinian varietal Carignano (Carignan) and blending it with Merlot and Cabernet Sauvignon. With these ideas in mind, in 2002 Tachis made the first red wine for Agripunica, 'Barrua', followed three years later by their second label 'Montessu'.
The grapes used to make Barrua are sourced from the Barrua and Narcao vineyards. Carignan, of Spanish origin, and the blend’s predominant grape, has found its perfect terroir in the warm, well-exposed Sardinian hills. Hand harvested whole bunches are de-stemmed, crushed and fermented on the skins in stainless steel vats before maturing in French oak.