The Surrau estate sits at the entrance to Sardinia’s Emerald coast in the northeast, between the granite peaks of the Limbara massif and the Mediterranean in the Gallura appellation. The DeMuro family are the owners, native Sardinians who have made wine here for generations. In the early 2000s, Tino DeMuro dedicated his efforts to improving the family’s vineyards, producing a major improvement in the quality of the fruit. Today he farms over 50 hectares in seven locations in Gallura, with the white Vermentino grape accounting for about 70% or production and Cannonau about 30%. Soils are mainly decomposed granite and sand rich in marine fossils. The Mistral wind is a constant presence, preventing disease. Farming is sustainable, using integrated pest management and other techniques. Harvest is manual and fermentation takes place using indigenous yeasts. This is Surrau’s entry-level Cannonau, made from 100% estate fruit. Grapes ferment in stainless steel tanks, and the wine ages in both stainless steel and cement.

TASTING NOTES:

Wild bramble and mineral aromas accompany both dark and red fruit, notably dried cranberry, dried raspberry, boysenberry, and black caps. In the mouth, it is firm and ripe, and sports a higher level of acidity that maintains freshness and provides more complexity than just ripe fruit. There’s a certain shy boldness to this wine. Tannins are not sharp, angular, grainy or velvety—they’re just right for this slightly rustic wine. Medium in body with a longer finish.

FOOD PAIRING:

This is great with BBQ ribs, chipotle black bean burgers, or well-spiced juicy beef burgers. Try it with lightly aged soft or semi-hard cheeses. Roasted potatoes with bacon are a good match and can be paired with roast chicken as well.

Cheese, Chicken/Turkey, Grilled preparations, Ham, Mushrooms, Pork, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce, Tapas, Tomato Sauce