Surrau "Branu" Vermentino di Gallura Superiore DOCG 2024
(Sardinia, Italy)
Regular price $35.00 Sale price $26.97 Save $8.03
About the Winery:
Vigne Surrau takes its name from the Surrau Valley, located between the communes of Arzachena and Palau in the heart of the Gallura appellation in northern Sardinia. Tucked among the rugged hills with an impressive view of the Limbara granite massif, the winery is a short fifteen-minute drive to the Costa Smeralda and the crystalline waters of the Mediterranean Sea. The Demuro family, owners of Vigne Surrau, are native Sardinians and have practiced viticulture for generations.
Today, Vigne Surrau comprises 60 hectares across eight vineyards on the eastern side of Gallura. From the beginning, Vigne Surrau was built around Vermentino, and today it is 70% of the winery’s production. Vermentino di Gallura is known to be the best expression of Vermentino on the island, reflecting the characteristics of the area, from the granite soil and the macchia Mediterranean, to the Mistral sea breezes that blow across the vineyard. Surrau produces four bottlings of Vermentino di Gallura.
About this Wine:
Branu comes from the Spanish word Verano that was incorporated into the Sardinian language to mean Spring. As the meaning suggests, Branu is a wine with freshness at its core, offering a fresher, more immediate and typical style of Gallura Vermentino. Fermentation, vinification and maturation take place in stainless-steel tanks and the wine is bottled at the beginning of the next year. Fresh and crisp, the palate is a mix of citrus, white pepper, green apple and floral notes with salty mineral undertones and just a bitter hint of almond. It is one of the most successful wines made at Surrau and now a benchmark for the Vermentino di Gallura category.
13.5% ABV
Ratings & Reviews
89 Points - Wine Enthusiast (2023):
"The nose is full of nutty and vegetal aromas, but also lively notes of daffodil and citrus. On the palate, those elements all reappear, while a fresh, crackling feel comes from a dusting of salt and white pepper and buoyant acid." - Danielle Callegari