The Sardinian wine was celebrated with the elite of Italian wines in the world
42 edition of Vinitaly: you can taste the 12 excellence of Italian wine, vintage 1997. An unmissable event to celebrate the great Italian wines in which the Sardinia was represented by Turriga Argiolas.
All red, all Italians, all evaluated with the highest score by at least three guides. Twelve wines intended to come of the history of the world and brought to a highly selected from 21 pleatea sommelier.
Franco Argiolas, boom, he gets excited. He talked about how did the family business, thanks to his father and grandfather before Antonio. "Before we used bulk wine - said a farmer who with his brother and their families Peppetto leads the firm -. Then with the knowledge of James Tachis we set other rules: no to the transplants, so the enhancement of autochthonous and our territory. Thus was born the
Turriga :
- Cannonau 85%
- Bovale Malvasia and 10% for black
- Carignano to 5%,
a choice of varieties is not random because we wanted to achieve an important wine, which speaks of Sardinia, who had lived a good structure, good smells and good style. To make
Turriga it takes 18-20 months in barrique and another 12 months in bottle. The year 1997 was a mild winter and a summer with spikes of hot weather in July. Only with a manic attention to the care of plants and processing could be born in a wine cellar mysterious, exuberant, strong character, just as they are in Sardinia.
a philosophy that continues today with the winemaker Mariano Murru Argiolas and with the fourth generation. "
Argiolas Franco also said the 'origin of the name Turriga : "At a dinner - told Argiolas - while we were browsing Tachis ancient maps Turriga we found the name, just in the area where the statue was found oldest of Sardinian. His mother Mediterranean. "
All red, all Italians, all evaluated with the highest score by at least three guides. Twelve wines intended to come of the history of the world and brought to a highly selected from 21 pleatea sommelier.
Franco Argiolas, boom, he gets excited. He talked about how did the family business, thanks to his father and grandfather before Antonio. "Before we used bulk wine - said a farmer who with his brother and their families Peppetto leads the firm -. Then with the knowledge of James Tachis we set other rules: no to the transplants, so the enhancement of autochthonous and our territory. Thus was born the
Turriga :
- Cannonau 85%
- Bovale Malvasia and 10% for black
- Carignano to 5%,
a choice of varieties is not random because we wanted to achieve an important wine, which speaks of Sardinia, who had lived a good structure, good smells and good style. To make
Turriga it takes 18-20 months in barrique and another 12 months in bottle. The year 1997 was a mild winter and a summer with spikes of hot weather in July. Only with a manic attention to the care of plants and processing could be born in a wine cellar mysterious, exuberant, strong character, just as they are in Sardinia.
a philosophy that continues today with the winemaker Mariano Murru Argiolas and with the fourth generation. "
Argiolas Franco also said the 'origin of the name Turriga : "At a dinner - told Argiolas - while we were browsing Tachis ancient maps Turriga we found the name, just in the area where the statue was found oldest of Sardinian. His mother Mediterranean. "
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