Sardinian Sassicaia'

Published: 23 July, 2008

The Sardinian sibling of Sassicaia has arrived. Called Barrua, it is made at the cellars of Agripunica, the new joint venture between Tenuta San Guido of Marchese Niccol Incisa, the maker of Sassicaia, and Cantina Sociale di Santadi, one of the island's most prestigious producers. The technical director is none other than the father of Sassicaia himself, Giacomo Tachis.

'The idea for this joint venture between Bolgheri and Sardinia originated in 2001,' explained Marcello Meregalli, responsible, with his father Giuseppe, for distribution and commercialisation. 'The objective was to launch a new oenological initiative based on the grape Carignano, an indigenous Sardinian variety of undeniable quality.'

The first vintage, 2002 - surprisingly successful in Sardinia, unlike the rest of Italy - will be launched in the next few days.

Production will be around 60,000 bottles, moving eventually to 80,000 once all vineyards are established. Those who know Giacomo Tachis will not be surprised to learn that the blend will contain an element of Bordeaux varieties, and the wine will be aged in French barriques.

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