Cherries, raspberries, vanilla and baking spices come out at first on the nose of this wine. These are followed by iron-rich soil, the sweaty, savory aromas of cured meats, and then a refreshing blast of licorice. The palate is alive with pepper, chili, cinnamon, galangal and nutmeg. \n \n Producer Information \n Argiolas is widely regarded as the foremost wine estate on the island of Sardinia, off the west coast of Italy. It produces a large portfolio of award-winning wines, including the powerful, tannic, herbal-noted Turriga Isola dei Nuraghi IGT, based on Cannonau (Grenache) from the rocky vineyard of the same name. The estate was founded and planted in 1938 by Antonio Argiolas, who is regarded as the father of modern winemaking on Sardinia. He died in 2009 at the age of 102, giving anecdotal weight to the idea that Sardinian wine is beneficial to longevity. Argiolas is currently run by Antonio's grandchildren, and around 2.2 million bottles are produced each year. Argiolas covers around 280 hectares (692 acres) of vineyards, divided across a handful of different estates in the gently rolling land to the north and east of the city of Cagliari. A wide range of varieties are grown in these vineyards, including the traditional Cannonau, Monica, Bovale Sardo (Graciano), Carignano, Vermentino and Malvasia Bianca, as well as several international varieties. The portfolio includes around 20 other wines in several ranges and styles including the Tenute Iselis label, as well as a few sparkling wines, grappa, vino cotto and olive oil. Many of the island's appellations and IGT/IGPs are covered across the offering, including the likes of Isola dei Nuraghi, Nuragus di Cagliari, Carignano del Sulcis and Monica di Sardegna to name but a few. The Turriga Rosso is Argiolas' flagship, and is aged for 18 to 24 months in new French oak barriques and a further year or so in bottle. Not far behind in terms of profile is the more elegant, aromatic Korem cuvée, made predominantly from Bovale Sardo.
