Agricola Punica Pair Barrua & Montessu

Description

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.nIt 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’.nContents of Case:n1 x Barrua – 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.n1 x Montessu – It takes an unconventional winemaker to make a totally unexpected dry Riesling. One night, Charles was eating Chinese takeout and watching a fight scene in a notorious martial arts film when he had an idea: a killer white wine made to be paired with Asian food. Just like that, Kung Fu Girl was born. White peach, mandarin orange and apricot are delivered with a core of minerality that makes this dry Riesling shimmer with energy and freshness. Another epic vintage of Kung Fu Girl. Pairs well with Spicy ramen, Sriracha pork tacos and Chinese takeout.nThe 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’.nThe grapes used to make Barrua are sourced from the Barrua and Narcao vineyards. Carignan, of Spanish origin, and the blends 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.