SARDINIA Vigne Surrau - Branu Vermentino di Gallura DOCG 2024 0.75L

Designation of Origin: Vermentino di Gallura DOCG

Color: white

Type: still

Grape variety: Vermentino

Alcohol content: 13%

Bottling location: Arzachena (SS) ITALY

Description:

A beautiful straw yellow with greenish highlights, it presents a very fresh, spring-like bouquet dominated by white flowers such as acacia and honeysuckle, juicy white fruits such as yellow plum and melon, distinct hints of peach, citrus, and hints of aromatic herbs such as marjoram, sweet almonds, and pepper. On the palate, it is fresh and savory, with a delightful structure, not overly intense and with just the right amount of persistence, well-balanced between fresh-savory energy, smoothness, and a presence of calories. The fruity roundness of the palate is enlivened by a citrus freshness and a Mediterranean saline minerality typical of the appellation. Perfect as an aperitif, it pairs excellently with clam soup, pasta dishes and side dishes, mixed salads enriched with crusty bread, mixed seeds, and pear slices, paccheri with creamed peas and bacon, grilled fish, shellfish, and fresh cheeses.

Branu is the freshest and most drinkable Vermentino di Gallura DOCG produced by the Vigne Surrau winery: its name is a tribute to spring, precisely "branu" in Gallura dialect. These vineyards, trellised with Guyot pruning, are located partly around the winery and partly scattered throughout the Arzachena area, just a short distance from the sea and shaded by the Gallura granite rocks—the same ones featured in the winery's logo. This terroir is particularly suited to the production of white wines, both for the nature of the soil, which imparts minerality, freshness, finesse, and longevity to the musts, and for the temperate climate, which benefits from sea breezes and good temperature ranges. The grapes are harvested by hand at perfect ripeness, when they still have a decent level of acidity. Given the heat of late August and early September, the winery uses cold temperatures to maximize the freshness of the grapes before gentle pressing. The must then undergoes alcoholic fermentation in steel tanks at a controlled temperature of around 16°C, and it matures in stainless steel tanks for a few months before bottling.