The vineyards of Eugenio Bocchino and Cinzia Pelazza, also known as Raica, are located in the spectacular Gallura region in northern Sardinia. Unlike the rest of the island, red grape varieties do not dominate here; instead, it is the white Vermentino that reigns supreme. And it has done so for a very long time, as evidenced, among other things, by the old vines used for Aranzu (Sardinian for “orange”).
Aranzu does not bear its name without reason. An approximately two-week skin fermentation extracts the corresponding color pigments into the wine, which is then matured in stainless steel and bottled unfiltered.
For those with little experience of skin-fermented wines, this one in particular comes highly recommended. Aranzu is impeccably clean and extremely precise. On the nose it conveys a sense of the island, recalling citrus fruits, thyme, and bay leaf, which on the palate are complemented by a fine salinity. The structure is linear and never expansive, and the alcohol level is surprisingly low by Sardinian standards. It is perfectly capable of standing on its own, but also cuts an excellent figure when paired with seafood.
Technical Data
Grape variety: Vermentino
Vineyard: Slate & sand
Harvest: By hand
Fermentation: Spontaneous | wild yeasts, multi-day maceration
Aging: In stainless steel tanks
Filtration: No
SO₂: < 50 mg/l
Alcohol: 13% vol.
Closure: Natural cork
Serving temperature: 10–12 °C
Optimal drinking window: From now until 2030
Volume and price per liter: 0.75 l (€29.87/l)
All winemakers listed at Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.
