From his first visit to Sardinia, Doctor Tachis immediately realised the potential of this territory. In the mid-1980s, he began to offer his consultancy to the Consortium of Sardinian regional wine and to the Cantina di Santadi, thanks to the intertwining of these collaborations and the mutual and profound esteem with the managers of the Tenuta San Guido and the Cantina di Santadi - AGRIPUNICA was born.
Read more
The goal was to create yet another excellence in the wine world. The numerous awards obtained from 2002 to today have proved him right. All this encourages us to continue to continue our production of highest quality wines.
During the harvest, the grapes from our vineyards are brought to the winery at different times, depending on the variety and the degree of ripeness of the grapes; here they undergo to a careful processing by the staff responsible for transforming them into wine, under the watchful eye of the cellarman and the oenologist.
One of the most delicate phases of the transformation process is undoubtedly the alcoholic fermentation of the musts, which is constantly monitored by the technicians in order to achieve the maximum extraction quality.
The transition from must to wine requires suitable containers, from the initial stainless steel used to achieve malolactic fermentation to wooden barrels; Agripunica has a very large number of barriques, of the best French oak selected according to the protocol originally laid down by Giacomo Tachis. The maturation in wood of the two red wines is in fact one of the crucial moments for obtaining high quality and this is meticulously followed by the wine technicians in order to verify its continuous evolution.
