Argia Rosso is an organic still red wine Isola dei Nuraghi IGT, made from native grapes of the territory’s tradition, produced by the winery Lattias Estates of Nurri in Sardinia.

The red grapes come from the Sarcidano hills in the countryside of Nurri; grown in a small half-acre vineyard facing southwest in Località Lattias.

The vineyards grow on soil located on a small rise at an elevation of about 450m asl, characterized by a marly matrix, there are sedimentary rocks and limestone, sedimentary rocks with parts of calcium carbonate. The 30-40 cm Latin sapling system with 2-3 branches, non-irrigated, is used.

Once the grapes reach perfect ripeness, usually around the last week of September, they are harvested by hand, selecting only the best bunches.

In the winery, the slightly overripe harvested grapes are destemmed and crushed. Classic red fermentation with maceration of the pomace for a duration of about 15 days, during which the operations of pumping over fulling and delestage are performed strictly by hand

This is followed by storage of the wine in stainless steel tanks and bottling by June following the harvest.

Argia Rosso is ruby in color with violet hues to the eye impenetrable. The nose gives hints of ripe fruit such as plum and cherry jam, hints of Mediterranean dimacchia, helichrysum, thyme and wild bay leaves, and a slight spiciness contributes to the wine’s elegance.

In the mouth Argia is a structured wine with silky tannins, alcohol and acidity are well balanced, this enhances the fruity-balsamic sensations highlighted in the aromas.

At the table it accompanies main courses of earthy cuisine, roasts and cured meats seasoned cheeses.

It is recommended to taste at a temperature of 16-18 °C.

What is the origin of the name Argia?

“Arranged in a circle around the pile of stones, they played and clapped their hands toward that human figure writhing in a pained dance.”

The ritual of the Argia or Argia Ball held a and at the same time social role and in Sardinia was used to heal the unfortunate stung by the poisonous spider of the same name.

The ancestral meaning of the ritual was to reverse the moment of individual and collective crisis.

This ceremonial, now extinct since the 1960s, is another historical reminder of how ancient our island is and how an area as vocated to viticulture as Nurri, which has also been forgotten for some 50 years, is possible to resume weaving a long-abandoned thread to create modern wines with ancient character.