Surrau

Obtained from the vinification of Cabernet Sauvignon, Syrah and other native Sardinian grapes. The maceration of the skins in the must is prolonged for about three weeks to allow the balanced release of the noble substances and color. Very intense ruby red, almost garnet. Hints of ripe red fruits and jams. Vegetable notes of Mediterranean vegetation. Elegant, soft and very persistent. Long finish. Wine for important roasts, grilled meats, semi-hard cheeses.

Obtained from the vinification of Cannonau, Carignano and Muristellu grapes, the skin/must contact takes place in stainless steel tanks for about a week at a controlled temperature of around 25°C, during which daily pumping over and fulling are carried out. The transformation of malic acid into lactic acid takes place immediately after alcoholic fermentation. The maturation takes place for a few months in steel tanks and is further refined in the bottle. A wine for first courses with important sauces, roast meats and medium-fat cheeses.

Branu is a white wine with Denomination of Controlled and Guaranteed Origin obtained from Vermentino grapes. Spring, which with its breeze brings the scent of the sea and the Mediterranean vegetation into the vineyard. It is a wine with a brilliant straw yellow colour, with greenish reflections. Intense bouquet, with fruity and mineral notes that evolve towards floral. The taste is long and persistent, sapid and intense. Ideal as an excellent aperitif in combination with seafood, first and second courses of fish.