Argiolas Turriga

About this wine

Turriga is the undisputed flagship wine of the Argiolas estate and the benchmark red wine of all Sardinia. Conceived in 1988 by the Argiolas family together with the legendary oenologist Giacomo Tachis, the wine was first released in 1991 with the ambition of creating a great Sardinian wine capable of long aging using only native island varietals. The blend is led by 85% Cannonau (Grenache) sourced from old vines in the Turriga vineyard in the Selegas area, completed by 5% Carignano from coastal vineyards, 5% Bovale Sardo, and 5% Malvasia Nera. After fermentation in temperature-controlled stainless steel tanks with a long maceration, the wine ages for 18–24 months in new French oak barriques, followed by 12–14 months of bottle aging before release. The result is an intensely complex wine with profound dark fruit, Mediterranean garrigue, coffee, spice, and fine-grained tannins — a wine that defines Sardinian viticulture on the world stage. Turriga has received the Gambero Rosso Tre Bicchieri award over 20 times and regularly scores 91–97 points from Wine Spectator, Wine Enthusiast, and James Suckling.

Sommelier's Note

"Turriga is the undisputed crown jewel of Sardinian winemaking — a single sip tells the entire story of the island's sun, ancient soils, and indigenous vines."

Food Pairings

Turriga is a natural companion to grilled or slow-braised lamb, game birds such as wild boar and venison, and aged Pecorino Sardo cheese. Its Mediterranean character also shines alongside herb-roasted beef, wild mushroom ragù, and rich lamb stews. Decant for at least one hour before serving.

When to drink it

Perfect for milestone celebrations, fine dining, and gifting to serious wine collectors; pairs beautifully with special occasion dinner parties featuring rich meat or game dishes.

Specs

Grape Varieties

Cannonau, Carignano, Bovale Sardo, Malvasia Nera

Style

Red

Price Range

¥12,000-20,000

Terroir & Winemaking

Grape varieties: 85% Cannonau, 5% Carignano, 5% Bovale Sardo, 5% Malvasia Nera. Vineyards: Turriga estate in the Selegas area, Trexenta hills, Sardinia. Altitude: 250–350m above sea level. Soils: sandy limestone and clay. Fermentation: stainless steel tanks with temperature control and extended maceration (25–30 days). Aging: 18–24 months in new French oak barriques (225L), followed by 12–14 months of bottle aging. Alcohol: approximately 14–14.5% ABV. Classification: Isola dei Nuraghi IGT. Annual production: approximately 35,000 bottles. First vintage: 1988 (released 1991). Awards: Gambero Rosso Tre Bicchieri 20+ times; James Suckling 94–97 pts; Wine Spectator 91–93 pts; Wine Enthusiast 92–95 pts.

Frequently Asked Questions

What does Turriga taste like?

Turriga tastes of concentrated dark cherries, blackberries, Mediterranean herbs (myrtle and juniper), roasted coffee, dark chocolate, and sweet spice, with velvety tannins and a long, persistent finish.

Is Turriga a DOCG or IGT wine?

Turriga is classified as Isola dei Nuraghi IGT — the 'Super Sardinian' designation chosen by Argiolas because the blend of Cannonau, Carignano, Bovale Sardo, and Malvasia Nera does not conform to any single Sardinian DOC appellation.

When is the best time to drink Turriga?

Turriga is best enjoyed between 5 and 15 years after the vintage; it is powerful and tannic at release but rewards patience with extraordinary complexity.

What food pairs best with Turriga?

Turriga pairs best with grilled or braised lamb, venison, wild boar, roasted beef, wild mushroom dishes, and aged Pecorino Sardo cheese.

How many points has Turriga received from critics?

Recent vintages have scored 94–97 points from James Suckling, 91–93 from Wine Spectator, and 92–95 from Wine Enthusiast; it has received the Gambero Rosso Tre Bicchieri award more than 20 times.