Agricola Punica Isola Dei Nuraghi Montessu 2020 (Italy)
- French oak
- Liquorice
- Rosemary
- Velvet finish
Intense ruby-red in the glass. Intense fruity aroma with a liquorice finish. Elegant wine that maintains a full volume in the mouth. The full flavour develops notes of minerality and smoothness with prevailing fruity sensations on elegant caper, rosemary and pepper aromas. Velvety finish.
The must ferments with the skins at a temperature between 25° and 28°C. The entire mass is subjected to periodic pumping over, which facilitate the passage into solution of the compounds present in the skins. The subsequent malolactic fermentation confers characteristics of smoothness to the wine, which is then aged in French oak barrels for about 12 months.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Agricola Punica Isola Dei Nuraghi Montessu 2020 (Italy)
Agricola Punica Isola Dei Nuraghi Montessu 2020 (Italy)
- French oak
- Liquorice
- Rosemary
- Velvet finish
Intense ruby-red in the glass. Intense fruity aroma with a liquorice finish. Elegant wine that maintains a full volume in the mouth. The full flavour develops notes of minerality and smoothness with prevailing fruity sensations on elegant caper, rosemary and pepper aromas. Velvety finish.
The must ferments with the skins at a temperature between 25° and 28°C. The entire mass is subjected to periodic pumping over, which facilitate the passage into solution of the compounds present in the skins. The subsequent malolactic fermentation confers characteristics of smoothness to the wine, which is then aged in French oak barrels for about 12 months.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Liquorice
- Rosemary
- Velvet finish
Intense ruby-red in the glass. Intense fruity aroma with a liquorice finish. Elegant wine that maintains a full volume in the mouth. The full flavour develops notes of minerality and smoothness with prevailing fruity sensations on elegant caper, rosemary and pepper aromas. Velvety finish.
The must ferments with the skins at a temperature between 25° and 28°C. The entire mass is subjected to periodic pumping over, which facilitate the passage into solution of the compounds present in the skins. The subsequent malolactic fermentation confers characteristics of smoothness to the wine, which is then aged in French oak barrels for about 12 months.
