Today we are in Arzachena, in the most authentic and untamed part of Gallura. Here, Vigne Surrau cultivates its vineyards on soils where granite is the undisputed king of the landscape. These soils are formed from the breakdown of ancient granite rock. This forces the vines to struggle and produce only a few bunches, but ones packed with character. The climate is also constantly influenced by the Mistral wind, which keeps the vineyards healthy and carries the salty scent of the nearby sea. Made from 100% Vermentino, this wine expresses a warm and evolved personality, far removed from the simpler, more easy-drinking styles often associated with the variety. After destemming, the grapes undergo a cold maceration on the skins for 12 to 24 hours at temperatures below 10°C. Fermentation is split equally: 50% takes place in large, untoasted Slavonian oak casks, while the remaining 50% ferments in egg-shaped concrete tanks. This combination brings together the gentle embrace of oak and the natural micro-oxygenation of concrete. The wine then ages on its lees for six months in the same vessels before resting in bottle for a full year. In the glass it immediately catches the eye with its intense yellow colour enriched by warm golden reflections. On the nose it reveals a wealth of nuances. Delicate vanilla notes intertwine with white flowers and clear hints of Mediterranean scrub. On the palate it is full, soft and pleasantly rounded. The consistency between nose and palate is impeccable, while the finish unfolds with remarkable persistence. At the table it calls for dishes with character. It is particularly enjoyable with a rich Gallurese-style fish soup, whose structure is perfectly matched by the wine’s body.