Argiolas
Angialis 0.5L 2019
| Denomination | IGT Isola dei Nuraghi |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Sardinia (Italy) |
| Grape varieties | Uve autoctone |
| Aging | Maturation/ageing in second and third-fill barriques for 12 months. |
- Style and origin: Isola dei Nuraghi IGT sweet white passito wine, Sardinia; 0.5L bottle
- Grapes: Nasco and Malvasia di Cagliari; residual sugar of 132 g/L
- Aromas: Notes of white flowers, honey, dried apricot, candied citrus and almond
- Vinification: Sun-drying, fermentation in stainless steel, 12 months in barriques
- Pairings: Serve at 10-12°C with dry pastries and mature cheeses (14.5% vol)
Description
What type of wine it is
Angialis by Argiolas is a sweet passito white wine from Sardinia, an expression of the Isola dei Nuraghi designation, obtained from a blend of Nasco and Malvasia grapes. The nose releases intense Mediterranean scents of white flowers, honey and dried apricot, anticipating a round, rich sip with a silky texture. The sugary sweetness is perfectly balanced by the lively sapidity and a dynamic freshness, the result of meticulous sun-drying and time spent in barrels. The mineral persistence makes it perfect at the end of a meal to accompany mature cheeses, almonds and regional desserts such as seadas.
Where it comes from
The vines intended for this label grow in the prestigious territory of Sardinia, in the Isola dei Nuraghi area. The terroir is distinguished by clay-siliceous soils, a particular geological conformation that gives the wine a mineral footprint. This decisive sapidity proves essential to balance the high concentration of sugars in the bunches. The island climate, dominated by sun and breezes, ensures optimal conditions for the ripening of the fruit. In this scenario, the winery has been committed since nineteen thirty-eight to the promotion of native varieties, tending the vineyards with care to faithfully interpret and convey the pure identity of the island terroir.
How it is produced
The process begins in the vineyard, where the bunches complete a natural sun-drying, a crucial step to optimally concentrate the sugars and the aromatic profile. After harvesting, the grapes undergo soft pressing. The fermentation of the must then proceeds slowly and gradually within stainless steel tanks at strictly controlled temperatures. The journey concludes with a maturation and ageing period of twelve months in second and third-passage wooden barrels. This evolution refines the wine's structure, ensuring an elegant gustatory harmony in which the acidic backbone impeccably offsets the rich sweet texture.
History and Curiosities
Angialis embodies the dedication of the Argiolas family, who have been passionately committed to viticulture since 1938. This historic label enhances Sardinian native varieties, celebrating an unbreakable bond with the island's terroir. Universally recognised as an excellent multi-award-winning passito, this wine boasts prestigious achievements, including Gambero Rosso's Tre Bicchieri Rossi, Bibenda's Quattro Grappoli, AIS's Tre Viti, and Veronelli's significant rating. A creation that represents the living memory of a family tradition and pure oenological excellence.
Awards
-
2019
3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
10 - 15 years
- Start up year: 1938
- Oenologist: Mariano Murru
- Bottles produced: 2.500.000
- Hectares: 250
From their grand old man, a monument to an extraordinary entrepreneurial history, they have picked up the stubbornness and sense of challenge to the world, the simple and authentic joy of harvesting and crushing, the passion that springs from the bubbling musts and the effervescent young wines, the personality that defines the tenacious and mature wines, as soft as the limestone in which their roots are sunk, perfumed and savoury like the sea, long-lived like Sardinians.
In 1979 Antonio Argiolas, an established local entrepreneur, went to Argentina and California. These travels were a source of inspiration for him, and represented the beginning of a revolution; in fact these showed him the needs to overcome the parcelling out the countryside, which was widespread on the island, and to employ technologically advanced machines to work larger expanses of land under single ownership.
So, he acquired the lands of Selegas-Sa Tanca and Susini, the Winery’s largest estates. These are the places that Argiolas wine speak of, emblems of the strength, courage and farsightedness of the idea. Read more
| Name | Argiolas Angialis 0.5L 2019 |
|---|---|
| Type | White dessert wine dessert wine |
| Denomination | Isola dei Nuraghi IGT |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Uve autoctone |
| Country | Italy |
| Region | Sardinia |
| Vendor | Argiolas |
| Story | History and Curiosities Angialis embodies the dedication of the Argiolas family, who have been passionately committed to viticulture since 1938. This historic label enhances Sardinian native varieties, celebrating an unbreakable bond with the island's terroir. Universally recognised as an excellent multi-award-winning passito, this wine boasts prestigious achievements, including Gambero Rosso's Tre Bicchieri Rossi, Bibenda's Quattro Grappoli, AIS's Tre Viti, and Veronelli's significant rating. A creation that represents the living memory of a family tradition and pure oenological excellence. |
| Origin | Sardinia |
| Soil composition | Clayey-siliceous |
| Fermentation temperature | 22-25 °C |
| Production technique | Passito (overripe/sun-dried grapes), gentle pressing, slow fermentation in stainless steel tanks at a controlled temperature (22–25 °C), maturation/ageing for 12 months in barriques. |
| Wine making | Sun-drying of the grape bunches to concentrate sugars and aromas; gentle pressing; slow fermentation in stainless steel vats at a controlled temperature (22–25 °C); maturation/ageing for 12 months in barriques (second and third-fill). |
| Aging | Maturation/ageing in second and third-fill barriques for 12 months. |
| Total acidity | 5.7 gr/L |
| Residual sugar | 132.0 gr/L |
| Allergens | Contains sulphites |