Angialis Isola dei Nuraghi IGT 2006

Argiolas

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Argiolas has established a distinguished reputation by making consistently outstanding wines from indigenous Sardinian grape varieties, and this dessert wine is no exception.  Made from 95% Nasco and 5% Malvasia grapes sourced from the Angialis vineyard in Siurgus. The wine undergoes fermentation in stainless steel tanks and is aged for over a year in a combination of steel and French oak before additional refinement of six to eight months in bottle.

Tasting Notes

Intense light amber in color with golden reflections, this sweet wine offers toasted aromas of honey, hazelnuts, peaches, dried apricot, and additional floral aromas that conjure images of the distinct Mediterranean landscape. Rich, balanced and satisfying on the finish, with flavors that continue to evolve on the palate.

Food Pairing

Pair with biscotti, almond cookies, sharp, aged cheeses, figs and toasted almonds.

Vineyard & Production Info
Vineyard name:
The Angialis vineyard
Vineyard size:
10 acres
Soil composition:
Clay, silicon and sandstone
Training method:
Alberello
Elevation:
760 feet
Vines/acre:
2,200
Yield/acre:
.8-1.4 tons
Exposure:
Southeastern
Year vineyard planted:
1984
Harvest time:
September-October
First vintage of this wine:
1989
Bottles produced of this wine:
6,000
Winemaking & Aging
Varietal composition:
95% Nasco and 5% Malvasia di Cagliari
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
20-25 days
Fermentation temperature:
60-64 °F
Type of aging container:
Barriques
Size of aging container:
225 L
Age of aging container:
50% New, 50% second passage
Type of oak:
French oak
Length of aging before bottling:
13 months
Length of bottle aging:
6-8 months
Analytical Data
Alcohol:
14.5 %
pH level:
3.8
Residual sugar:
159 g/L
Acidity:
5.6 g/L
Dry extract:
195.5 g/L

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