Isola dei Nuraghi IGT
This wine is made from Cannonau, Carignano, Cabernet Sauvignon and Muristellu grapes. Maceration of the skins in the must is extended to around three weeks to allow the transfer of noble compounds and colour. It is matured for twelve/sixteen months in French oak barrels then allowed to rest after bottling for a few more months to bring out its full personality. The wine is ruby red tending to garnet, and has aromas of ripe red fruits and jam with notes of Mediterranean maquis. It is elegant and smooth in the mouth with a long, persistent finish. A wine for hearty roast meats, grilled meats, and semi-hard cheeses.
Pdf sheet Scheda_Barriu.pdf