Agricola Punica Barrua IGT 2018 (Italy)
Lively, deep ruby-red in the glass. Complex scents of ripe red fruit (mainly black cherry), spices, notes of liquorice and hints of myrtle. An elegant wine that shows impeccable workmanship; notes of sage and myrtle with aromas of ripe red fruits and pepper join in a persistent and harmonious finish.
The must ferments with the skins at a temperature between 25° and 28°C in temperature-controlled stainless steel tanks for a period of about 15 days. It is periodically pumped over to facilitate the extraction of the compounds present in the skins. Malolactic fermentation confers smoothness to the wine, which is then aged in French oak barrels for approximately 18 months. It then rests in glass for at least 6 months.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Agricola Punica Barrua IGT 2018 (Italy)
Agricola Punica Barrua IGT 2018 (Italy)
Lively, deep ruby-red in the glass. Complex scents of ripe red fruit (mainly black cherry), spices, notes of liquorice and hints of myrtle. An elegant wine that shows impeccable workmanship; notes of sage and myrtle with aromas of ripe red fruits and pepper join in a persistent and harmonious finish.
The must ferments with the skins at a temperature between 25° and 28°C in temperature-controlled stainless steel tanks for a period of about 15 days. It is periodically pumped over to facilitate the extraction of the compounds present in the skins. Malolactic fermentation confers smoothness to the wine, which is then aged in French oak barrels for approximately 18 months. It then rests in glass for at least 6 months.
Original: $224.75
-65%$224.75
$78.66Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Lively, deep ruby-red in the glass. Complex scents of ripe red fruit (mainly black cherry), spices, notes of liquorice and hints of myrtle. An elegant wine that shows impeccable workmanship; notes of sage and myrtle with aromas of ripe red fruits and pepper join in a persistent and harmonious finish.
The must ferments with the skins at a temperature between 25° and 28°C in temperature-controlled stainless steel tanks for a period of about 15 days. It is periodically pumped over to facilitate the extraction of the compounds present in the skins. Malolactic fermentation confers smoothness to the wine, which is then aged in French oak barrels for approximately 18 months. It then rests in glass for at least 6 months.
