Isola dei Nuraghi Rosso “Korem” Argiolas

Sardinia
Rosso Igt
2017
Sku: 1860
Until stocks
Q.ty
€ 26.80 € 29.80
Shipping within Tuesday 29 September, if you order today

Opzione Quantità

2 bottles
€ 53.60
Purchase
-10%
3 bottles
€ 80.40
Purchase
-10%
6 bottles
€ 160.80
Purchase
-10%

Awards and honors

Punteggio sommelier
90/100
2020
Wine Spectator
90/100
2017
2 Bicchieri gambero rosso
2017
3 viti Vitae AIS
2017
Robert Parker
90/100
2016

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Argiolas Winery The Argiolas winery is strongly connected to the history of the family founder. It ...
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Wine Characteristics

Winery
Argiolas
Region
Sardinia
Wine list:
Rosso Igt
Denomination:
Rosso Igt
Vintage:
2017
Alcohol:
14,50%
Dimension:
Standard bottle
Cl:
75cl
Style:
Medium-bodied and fragrant
Pairing:
Lamb, Cold meats and salami, Grilled Pork, Pasta all'amatriciana, Roast meat, Cannelloni, Gnocchi al ragù

Descrizione vino

Argiolas, a winery of Sardinia, produces this sensational wine that praises the IGT denomination “Terre dei Nuraghi”. The vineyards are cultivated on soils full of clay and limestone. The climate is typically Mediterranean, with great thermal excursions and a good ventilation. The wine making considers a maceration of 10.12 days, followed by malolactic fermentation, managed in concrete barrels. The aging in barriques lasts for 10-12 months, followed by a further maturation in the bottle for 6 months. This wine is deep and elegant and represents all the attentions that Argiolas put in its products. Produced in steel and aged in concrete and in French oak, “Korem” is the perfect wine for a special dinner.

 

Features of “Korem”

This wine of Sardinia has an intense ruby red colour. Its scent expresses sensations of blueberry, cassis, violet, rose and chocolate. The taste recalls vanilla and gives a smooth approach to the glass. It is warm, harmonious and round, with a persistent final characterized by liquorice.

 

Recommended food pairings while tasting “KOREM” produced by Argiolas

Perfect for the whole meal, it is excellent with stewed boar, game, spicy red meat and the typical pecorino sardo. It should be served between 16-18°C. The alcoholic strength reaches 14,5% Vol.

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