The "Barrua" Agripunica represents the union between the strength of Sardinia and the Bordeaux appeal. It was born from a joint venture between leading names in the wine world: the Tenuta San Guido Sassicaia Group, the Santadi Winery and the founder Antonello Pillloni. It was the attentive and expert eye of Giacomo Tachis, father of Sassicaia, who detected a special talent in this land and convinced the other partners to bet on it, so much so that he created the cellar in 2002. Located in Basso Sulcis, in south-western Sardinia, it consists of 170 hectares, divided into the Barrua and Narcao estates. The beating heart of the production philosophy is precisely the qualitative exaltation of the Sardinian land, with its bright light and the mild climate that arrives from the sea. Agripunica tells it to us with an indigenous language, refined by a touch of French.

"Barrua" comes from an autochthonous vine such as Carignano for 85%, and from an international variety for the remaining 15%. The owned vineyards are rooted on clayey and calcareous soils: an ideal environment for the cultivation of red berried grapes which, thanks to the soil and climatic conditions present, manage to reach perfect levels of ripeness. The harvest is done manually between September and October. This is followed by alcoholic and malolactic fermentation in stainless steel tanks and an aging of about 18 months in new French oak barriques. A further period of at least 12 months in the bottle completes its maturation.

This important red wine from Agripunica is first and foremost characterized by an intense and lively ruby colour, son of the land in which these grapes are born and grow. The clear and brilliant light of Basso Sulcis develops all those aromatic precursors which, in the glass, are expressed as fruity notes of black cherry, spices and licorice, accompanied by an intriguing hint of myrtle. The result of the intense solar radiation is also the softness of the tannins, velvety and silky, and the structure, full and round. The taste echoes the aromatic texture perceived on the nose. A successful bet, to make the most of and make known once more the peculiarities of the Italian land to the rest of the world.