Barrua Isola dei Nuraghi IGT

The Barrua is a prime example of what Sardinia can do when old Carignano vines meet one of Italy's smartest oenologists. Giacomo Tachis – the creator of Sassicaia and Tignanello – developed this wine for Agricola Punica and set the bar accordingly high.

Agricola Punica was created as a joint project between the Sardinian Cantina di Santadi and the Tuscan Sassicaia group. The vines in Sulcis in southwestern Sardinia grow on red, iron-rich granite sand – a soil that drives Carignano to unusual depth. 18 months of barrique aging round off the wine without dominating it.

In the glass: dark blackberry, cherry jam, and black olive, underneath licorice, dried myrtle, and a hint of cedar from the barrel. The palate is full-bodied with ripe, velvety tannins, good structure, and a long, slightly spicy finish.

• Food: Leg of lamb with rosemary, wild boar salami, aged Pecorino Sardo
• Temperature: 17–18 °C