I have visited the Island of Sardinia off the coast of Westen Italy a number of times. It is has a rugged interior, but a great coastline with beaches that attract many tourists. Though it is one of the regions of Italy, the inhabitants are proud of their Sardinian heritage and if someone is going to the mainland (Italy), they say they are going to the continent. The national dish is mutton. I always enjoy the wines of Sardinia made with such grapes as Vermentino, Cannonau, Carignano and Muristellu.
A few months ago I received samples of wines from Vigna Surrau, a winery in Sardinia. I just finished tasting them last week and here is my review.
The Surrau Vineyards extend to the eastern part of Gallura, in Sardinia. The Vigna Surrau winery overlooks a property of over 50 hectares of land covered by vegetation. It is not far from the famous “Costa Smeralda” (Emerald Coast), on the road from Azachena to Porto Cervo.
Vermentino Di Gallura “Branu” 2015 DOCG made from 100% Vermentino. The training system is espalier (guyot) and the soil is granite, medium mixture, tending to be sandy. Crushing and destemming takes place in a cold environment. Alcoholic fermentation takes place in stainless steel tanks at a controlled temperature. The wine is bottled young to preserve its minerality and fruity freshness.
Vermentino Di Gallura Superiore “Sciala” 2015 DOCG Made from 100% Vermentino from a selection of the best grapes in their vineyards in the valley of Surrau. Training system is guyot and the soil is granite, medium consistency, tending to sandy. After destemming and crushing the must is kept cold. After a brief contact of the skins with the must, alcoholic fermentation takes place at a controlled temperature and the wine remains on the fine lees for a few months with batonnage. The wine has aromas and flavors or citrus fruit with hints of tropical fruit and good acidity.
Cannonau Di Sardegna 100% Cannonau. 2014 The soil was formed from granite of medium mix, clayey and sandy, which gives the wine good minerality. Vinification is in stainless steel tanks for 7 to 8 days at a controlled temperature, daily pumping over and punching down are carried out in order to allow for balanced extraction of polyphenolic substances. Malolalactic fermentation takes place right after alcoholic fermentation. The wine remains in concrete and steel tanks for a few months before it is bottled. The wine has an intense aroma of red fruit with hints of strawberries and raspberries.
Cannonau Di Sardegna “Sincaru” 2013 DOC 100% Cannonau The soil is derived from granite weathering, medium mix, tending to sandy. Vinification is in stainless steel tanks for 16 to 18 days at a controlled temperature. Daily pumping over and punching down are carried out. The wine is then aged in Slavonian oak barrels that have not been toasted for 12 months. It remains for a few days in cement tanks and very large barrels before release. This is a wine with intense red fruit aromas and flavors with hints of spice and a touch of leather.
Cannonau di Sardegna “Sincaru Riserva” 2011 DOC made from a long maceration of 100% Cannonau grapes. After a careful manual selection, the grapes are destemmed and crushed and ferment in medium sized Slavonian oak barrels. Alcoholic fermentation lasts about 15 days never exceeding 28C. Maceration is with a floating cap with frequent pumping over. There is prolonged post fermentation for another 15 to 20 days with a submerged cap. After racking, the wine is aged in Slavonian oak barrels of 30HL for a minimum of 18 months. The wine is in small cement tanks before it is bottled and will remain in bottle for 6 months before release. This is an intense wine with red fruit aromas and flavors and hints of cherry and spicy notes.
Isola Dei Nuraghu “Surrau” 2013 IGT Made from Cannonau, Carignano and Muristellu grapes. Skin contact takes place in stainless steel tanks for about a week at controlled temperature. Daily pumping over and pumping down take place. Aging is for a few months in steel tanks and then in bottle. The wine has nice red fruit aromas and flavors with hints of raspberries and strawberries and a touch of violets.
Isola Dei Nuraghi “Barriu” 2013 IGT made from Cannonau, Carignano, Cabernet Sauvignon and Syrah grapes. Maceration on the skin is continuous for about 3 weeks with daily pumping over and punching down. Malolactic fermentation takes place in cement tanks and then is aged for 18 months in barrel. The wine has ripe red fruit aromas and flavors with hints of red jam and spicy notes.