Agricola Punica Montessu Isola dei Nuraghi IGT 2022

Agricola Punica Montessu Isola dei Nuraghi IGT is a powerful yet polished red from Basso Sulcis, Sardinia, where sandy brown soils rich in clay and limestone meet warm, sun-drenched terrain - ideal conditions for producing structured, expressive reds.

Carignan (or Carignano) leads the blend, supported by Syrah, Merlot and Cabernet Sauvignon. The indigenous Carignano brings softness and elegant tannins, while the international varieties add depth, structure and layered complexity. Low yields and optimal phenolic ripeness ensure concentration without heaviness.

All grapes are hand harvested and vinified separately with temperature-controlled fermentation and careful extraction. The wine matures for around 12 months in French oak barriques, followed by time in cement and bottle to harmonise the blend. The final composition shifts slightly each vintage, reflecting the conditions of the harvest.

A modern Sardinian red - robust yet refined. Perfect with grilled steak, lamb or rich pasta dishes with spice and depth.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured, Mediterranean
Grape Varietal: Carignan / Syrah / Merlot / Cabernet Sauvignon
Tastes Like: Comparable to a bold Rhône-style red blend, with dark berries, black cherry, spice, Mediterranean herbs and refined tannins
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Isola dei Nuraghi IGT
Region: Sardinia, Italy
Terroir: Sandy clay and limestone soils of Basso Sulcis, contributing concentration and structure
Aging: Around 12 months in French oak barriques, followed by maturation in cement and bottle
Serving Temperature: 16–18℃ – Decant recommended

Agricola Punica is one of Sardinia’s most celebrated modern estates, founded as a collaboration between the renowned Tenuta San Guido (producers of Sassicaia) and local Sardinian partners. Based in the Basso Sulcis region of south-west Sardinia, the winery focuses on expressing the island’s historic Carignano grape through carefully crafted blends.

Montessu is the estate’s flagship introduction to the style of the region, led by Carignano and supported by Syrah, Merlot and Cabernet Sauvignon. The result is a wine that balances Mediterranean generosity with polished structure—modern in approach yet deeply rooted in Sardinian terroir.

Meat: Perfect with grilled steak, lamb chops or slow-cooked beef
Pasta: Excellent with rich ragù, spicy sausage pasta or baked lasagne
Mediterranean: Pairs beautifully with grilled vegetables, eggplant or roasted peppers
BBQ: A natural match for chargrilled meats and smoky barbecue flavours

Aged Pecorino: Salty and firm, complements the wine’s structure
Parmigiano Reggiano: Nutty and savoury, enhances the wine’s depth
Manchego (Aged): Firm and slightly sweet, works with dark fruit and spice
Mature Cheddar: Bold and sharp, stands up to the wine’s intensity

Malloreddus al Sugo di Funghi (Sardinian Gnocchetti with Mushroom Ragù)

Ingredients:

• 400g malloreddus (Sardinian gnocchetti pasta)
• 350g mushrooms (button, cremini or porcini), sliced
• 3 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 400g crushed tomatoes
• 120ml red wine
• Fresh parsley, chopped
• 60g grated Pecorino Sardo
• Salt and cracked black pepper

Instructions:

1. Heat the olive oil in a wide pan and sauté the onion until soft and translucent.
2. Add the garlic and mushrooms and cook until lightly golden and fragrant.
3. Pour in the red wine and allow it to reduce slightly.
4. Stir in the crushed tomatoes and simmer gently for 15–20 minutes until rich and slightly thickened.
5. Cook the malloreddus in salted boiling water until al dente, then drain.
6. Toss the pasta through the mushroom sauce and finish with chopped parsley and grated Pecorino.

The earthy mushrooms and savoury tomato sauce complement Montessu’s depth and spice, while the wine’s acidity and structured tannins balance the richness of the dish.