Il Turriga project sees the light in 1988 when James comes to Serdiana Tachis, already famous for Tignanello and Sassicaia. First you need to change the vineyards, and Argiolas refer them from beginning to end.
canopy plants are replaced by those from a sapling in 230 hectares of vineyards in all four taken between 250 and 300 meters above sea level.
In 1991 the first bottles ready, but the shelves are full because nobody knows this wine in Sardinia. The way the marketing was very slow and long, even if luck did not deny a hand every now and then, as in the case of the famous dinner at San Lorenzo restaurant in London between President Francesco Cossiga and Sir Charles Forte, who opened the Turriga the doors of the very important UK market.
Since then, a resounding success after another:
- the gold medal at the 1993 Vinitaly from beginner Turriga '88,
- the three stars on driving Veronelli
- the three glasses in the direction of Gambero Rosso for the wines of the years '92, '93, '94 and '95 for the exceptional,
- Wine of the Year 2000 by the Italian Sommeliers,
- the five-star hotel in the Other on-line guide to all vintages tasted.
In 1996, Christie's London auction on the Internet puts a lot of bottles of Turriga '93 By Robert Parker, then the Turriga is exposed in the windows in the showroom of Valentino Via Condotti in Rome and presented to the cocktail of Giorgio Armani and Bulgari in New York to Geneva.
The Turriga is a blend in varying percentages of native Sardinian grape. There are Cannonau, Carignano and Malvasia Bovale, planted with tree or espalier on poor soils, stony and stony, from very low yields and harvesting is done by hand and in the early morning and a fast delivery to the winery not to begin the fermentation process to 'open air and out of control.
Maceration lasts 16 to 18 days with high temperatures at the beginning, but which are then reduced with cooling to prevent excessive extraction of polyphenols. After some decanting, and a sizing, two years of aging in French oak barrels and aged for three more years in bottle. The Turriga has a dark ruby \u200b\u200bcolor with garnet, is transparent but not completely, because it has a catchy density. The bouquet, very intense, evolving by swirls of flavors ranging from ripe fruits such as blackberry, plum, berries and even to those of the myrtle jam once.
His incredible program develops then stay in the mouth of spices, cocoa, cinnamon, licorice, tobacco and judicious use of vanilla. The taste is dry, with refreshing acidity, this wine robust, full-bodied, but a rounded, smooth, well balanced in tannins, balanced and excellent. Alcohol 12.5%.
The combination with the dishes would be more appropriate with red meat sauce flavored with roasted and braised, spit-roasted piglet, knows cordula, pecorino cheese.
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