Agricola Punica
Isola dei Nuraghi Samas 2025
| Denomination | IGT Isola dei Nuraghi |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | 80% Vermentino, 20% Chardonnay |
| Aging | Ageing on the fermentation lees for approximately 40 days with bâtonnage; followed by maturation in stainless steel tanks for about two and a half months, blending, and further ageing for three months in small reinforced concrete tanks, without fining or intermediate filtration. |
- Origin: Isola dei Nuraghi IGT white wine, produced in Santadi, Sardinia
- Composition and alcohol content: 80% Vermentino, 20% Chardonnay, 13% vol
- Vinification: Cold pressing in an inert atmosphere and fermentation at 16 °C
- Ageing: On the lees and 3 months in concrete, without fining or filtration
- Characteristics: Tropical aromas and sapidity, ideal with fish and shellfish
Description
What type of wine it is
Samas is a Sardinian white wine produced by Agripunica, belonging to the Isola dei Nuraghi geographical indication and born from a blend that combines the Mediterranean character of Vermentino with the structure of Chardonnay. On the palate, it expresses a medium body and a soft and balanced texture, enlivened by an intense citrus character. The aromatic bouquet offers hints of tropical fruits, candied pear and clear nuances of sage. Thanks to maturation in concrete, which excludes filtration and fining, the wine delivers intact purity of taste and a vibrant mineral tension on the finish.
Where it comes from
This white wine has its roots in the Isola dei Nuraghi, enhancing the sandy and limestone soils of southern Sardinia. This specific soil composition imparts an unmistakable saline trail and excellent drinkability to the sip. To capture maximum freshness, manual harvesting takes place exclusively at the crack of dawn. The result is a defined aromatic profile, ideal for pairing with shellfish dishes, white meats and soft cheeses, thanks to its balance between fruity notes and herbaceous hints.
How it is produced
Production is based on careful cold cryo-vinification in an inert atmosphere. The bunches, protected by dry ice from the moment they arrive at the winery, undergo soft pressing to prevent oxidation. Temperature-controlled fermentation preserves the vibrancy of the original aromas. The wine then matures on the fine lees with constant bâtonnage, an essential technique for enriching its structure. After a period in steel, the blend rests in small concrete vats to encourage spontaneous stabilisation. This approach protects the aromatic integrity and fully respects the requirements of the vegan profile.
History and curiosities
The result of a collaboration between the leading names in Italian oenology, Agripunica Samas celebrates Sardinian excellence by combining Vermentino and Chardonnay. To preserve its freshness and Mediterranean aromas, the grapes harvested at dawn undergo a delicate cryovinification. This elegant Isola dei Nuraghi IGT rests on the lees and matures in concrete vats. The absence of fining or filtration ensures natural stabilisation, offering a pure and authentic sip, perfect for those who want a vegan and zero-filtration wine.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 2002
- Oenologist: Giorgio Marone
- Bottles produced: 300.000
- Hectares: 70
Sebastiano Rosa Mr. Sebastiano Rosa, wine expert for the S. Guido Estate and the Santadi's cellar, detain the majority share, that is the 40% for each one.
The S. Guido Estate is managed by the Marquis Nicolò Incisa della Rocchetta, who detains the 10%, while Giacomo Tachis and Antonello Pilloni, President of Santadi, detain in equal parts the remaining 10%.
Various are the ties among these personalities. In cooperation with Mario Incisa della Rocchetta and his son, Nicolò, Tachis revealed himself as essential for the development of Sassicaia wine, the resounding "super Tuscan" produced at the S. Guido Estate since 1968.
Tachis continues to cooperate as adviser together to the wine expert Sebastiano Rosa.
During the middle of the 80's, he started to offer his advice for the Association of the Regional Sardinian Wine and then, above all, for the wine growers' association of Santadi.
That was the first time that he began to think to a joint-venture.
Mr. Rosa tells:
"Was really Giacomo Tachis to draw our attention to the Sardinia - Carignano match. He persuaded us to produce a fantastic Carignano wine. In the 2002 we bought a land, as we know very well the potentialities of this land. In fact, we have made our first grape harvest, and we agreed that it will be a great wine".
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| Name | Agripunica Samas Isola dei Nuraghi 2025 |
|---|---|
| Type | White still |
| Denomination | Isola dei Nuraghi IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 80% Vermentino, 20% Chardonnay |
| Country | Italy |
| Region | Sardinia |
| Vendor | Agricola Punica |
| Story | History and curiosities The result of a collaboration between the leading names in Italian oenology, Agripunica Samas celebrates Sardinian excellence by combining Vermentino and Chardonnay. To preserve its freshness and Mediterranean aromas, the grapes harvested at dawn undergo a delicate cryovinification. This elegant Isola dei Nuraghi IGT rests on the lees and matures in concrete vats. The absence of fining or filtration ensures natural stabilisation, offering a pure and authentic sip, perfect for those who want a vegan and zero-filtration wine. |
| Origin | Santadi (CI) |
| Soil composition | Predominantly sandy and calcareous soils |
| Cultivation system | Screw cap |
| Harvest | From 20 August to 10 September |
| Fermentation temperature | 16 degrees Celsius |
| Production technique | Cryovinification in an inert atmosphere (cold whole-bunch pressing), controlled fermentation at 16 °C, ageing on the lees with bâtonnage and maturation in small reinforced concrete tanks, without fining or intermediate filtration. |
| Wine making | The grapes arrive at the winery in small crates protected by dry ice and are whole-bunch pressed in a cold, inert atmosphere; this is followed by static settling of the must, inoculation with selected yeasts and controlled fermentation at 16 °C. Ageing on the fermentation lees for approximately 40 days with stirring (bâtonnage), then blending and further ageing for 3 months in small reinforced concrete tanks, without fining or intermediate filtration. |
| Aging | Ageing on the fermentation lees for approximately 40 days with bâtonnage; followed by maturation in stainless steel tanks for about two and a half months, blending, and further ageing for three months in small reinforced concrete tanks, without fining or intermediate filtration. |
| Total acidity | 5.48 gr/L |
| Residual sugar | 0.4 gr/L |
| Allergens | Contains sulphites |