Organoleptic characteristics: The Turriga wine has an intense ruby red color and rich and complex aroma. In the mouth it is structured, balanced, fine and persistent. Historical-cultural information and curiosities: Turriga, the "Sardinian Giant" is the most famous wine among those of Argiolas, and was produced for the first time in the early years of the twentieth century thanks to Antonio, who begins to expand the area planted with vines by his father after the First World War, and to produce in a way that was quality-oriented rather than quantity-oriented. Serving suggestions: This wine is perfect with red meats, game, and mature sardinian Pecorino cheese. Production area: Turriga Estate, in the town of Selegas. Production techniques: The grapes are selected very carefully, then are fermented at a controlled temperature (28-32 ° C). Maceration follows (delestage technique). Turriga is left to age in French oak barrels for a year and a half/two years, and then is perfected in bottles for about a year. Vines that are allowed to produce it: Bovale Sardo, Cannonau, Carignano and Malvasia Nera.
