Agricola Punica Barrua 2018


A Sardinian Sassicaia in the making

This so-called “Sardinian Sassicaia” is made by the same people who brought us the legendary

Very beautiful aromas of violets, purple fruit, fresh lavender and thyme follow through to a medium body with polished, lightly chewy tannins and a dark stone-fruit undertone. Delicious to drink now, but will improve with age. Drink or hold. – James Suckling


Agricola Punica Barrua 

Agricola Punica websiteclick here

Area: Sardegna/ Sardinia

The team: Agricola Punica is an undertaking between world renowned names in the winemaking business: Dr. Sebastiano Rosa (with a 40% share), Sardinian winery Cantina Sociale di Santadi (40%), Tenuta San Guido, under the direction of Marchese Nicoló Incisa della Rocchetta (10%), Santadi president Antonello Pilloni (5%), and legendary Tuscan consulting enologist Giacomo Tachis (5%).

Barrua was first released in the 2002 vintage. The grapes are sourced from the Barrua and Narcao vineyards. Carignano, of Spanish origin and the blend’s predominant grape, has found its perfect terroir in the warm, well-exposed Sardinian terrain. Bush vines are closely planted here, designed to minimize yields and maximize the wine’s concentration.

Hand-harvested whole bunches are destemmed, crushed and fermented on the skins for several days in stainless steel vats. The wine is oak-aged before blending and bottle ageing.

Classification: IGT Isola dei Nuraghi

Origin: Red wine of typical Sulcis grapes with a modest addition of French varieties vinified in purity from the spurred cordon vineyards grown in Basso Sulcis in our Narcao and Barrua farms.

Soil composition: Soils tend to be of medium texture, clay-like, sandy and calcareous

Grapes: 85% native – 15% French

Climate: Hot-dry in summer, temperate in winter.

Harvesting: Manual harvest, which begins in early September and ends in the first half of October.

Winemaking: 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.

Organoleptic characteristics

Technical notes: the quality of the red Sulcitane grapes, not only in terms of colour, but also for the smoothness of its soluble compounds – from the tannins to the consistently low and elegant acidity and the smoothness of its main components. Its polyphenolic apparel is of a distinguishably sweet, extremely delicate, round tannin weave chromatically embroidered with refined anthocyanins.

Colour: lively, deep ruby-red; nature’s gift.

Perfume: complex scent of ripe red fruit (mainly black cherry), spices, notes of liquorice and hints of myrtle.

Flavour: an elegant wine that shows an impeccable workmanship; notes of sage and myrtle with aromas of ripe red fruits and pepper in a persistent and harmonious finish.

Antonio Galloni/ Vinous 94/100

The 2018 Barrua is hauntingly dark and intense, as sweet sage and smoke give way to graphite-tinged plums and rum-soaked currants. This is texturally deep, nearly creamy in feel, with a polished wave of sleek black fruits underscored by savory herbs and minerals that slowly saturate. There is much complexity within, yet the 2018 remains youthfully poised, tapering off long and potent. Cocoa and medicinal blackberry suggestions slowly fade. This is a drop-dead gorgeous vintage for Agricola Punica’s Barrua.

Robert Parker

Agricola Punica Barrua

The best Sardinian Wine

Additional information

bottle | case

Bottle, case -5% DISCOUNT-6 BOTTLES

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