Wines Sardinia Santadi - Barrua - 2019

The 2019 Cuvée Barrua from Santadi is a distinguished red wine crafted in Sardinia, Italy, under the Sardegna IGT designation. This wine is typically a blend, most often centred around Carignano (known as Carignan in France), with possible additions of Cabernet Sauvignon and Merlot, lending complexity and structure. The grapes are sourced from vineyards rooted in sandy, clayey soils that typify the Sulcis area in the island’s south-west. The microclimate, strongly influenced by Mediterranean breezes, allows grapes to achieve optimal ripeness while maintaining vibrant acidity. Barrua is vinified with great attention: fermentation at controlled temperatures, prolonged maceration for depth of flavour, and ageing—often in French oak barriques—for around 18 months, adding notes of spice and softness to the powerful fruit.

Sardinia boasts a unique viticultural heritage, shaped by its insular geography and ancient traditions. The region benefits from warm, sun-drenched days and cool nights, with constant marine breezes moderating the summer heat. The soils are diverse—ranging from granite to limestone and clay—giving Sardinian wines a marked sense of place and salinity, especially in reds from the southwest like this one. Sardinia’s wine history dates back millennia, influenced by the Phoenicians, Romans, and later Spanish rule, all of whom have left their mark on grape varieties and viticulture. Today, Sardinia is renowned for distinctive wines that capture the rustic, aromatic intensity of the Mediterranean.

The Cuvée Barrua’s ample structure and supple tannins make it an excellent match for hearty dishes. Traditional Sardinian lamb cooked with myrtle, wild boar ragù, or slow-braised beef in tomato sauce will highlight the wine’s rich black cherry, plum, and spicy undertones. Beyond local cuisine, the Barrua pairs beautifully with roast venison, aged Pecorino Sardo cheese, or a robust mushroom risotto, enhancing both the wine and the dish.

For the best sensory experience, I recommend decanting the 2019 Barrua for at least an hour to open up its aromatic complexity. Serve at a temperature of 16-18°C. This will preserve its fruit brightness while allowing the oak-aged nuances to emerge harmoniously.