The southwest corner of Sardinia is a near perfect environment for the hot-climate traits of the Carignano vine. Winters are mild and wet and summers are dry and, with the fierce scirocco African winds blowing across the Sardinian Sea, among the hottest in Italy. An extraordinary average of seven hours of sunlight daily enables perfect ripeness—the polymerization of tannins begins within the berry while it is still on the vine. Diurnal temperature variation allows aromatic qualities to develop in the fruit.
“It is the amount of light that makes this the perfect region for Carignano-based wines! The sun provides heat and light, which causes grapes to mature very well. The Cabernet and Merlot mature much faster than they would in Bordeaux, for example. And on top of that, the wonderful influence from the sea regulates the extreme heat and stabilizes the climate,” says Giacomo Tachis.
The 54-acre Barrua vineyard lies inland from the coast and is planted to 25 acres of old, bush-trained Carignano vines and 50 acres of new Carignano, Cabernet Sauvignon and Merlot vines. The medium texture soils are primarily clay mixed with some sand. The 106-acre Narcao vineyard lies roughly 4 miles north and a little west of Barrua, slightly farther inland.