2024 Cantina Atzei, `Saragat` Vermentino -Liberty

Atzei, in Sardinia, is part of the Fantini group, founded by Valentino Sciotti in 1994 to produce top-quality wine from southern Italy and its islands. Valentino has been enamoured by Sardinia and its characterful wines for his whole career. As a result, founding the Atzei winery was the perfect excuse for him to explore the island further. The oenological team is headed by Dennis Verdecchia, supported by Sardinian winemaker Daniele Manca and with the consultancy of Alberto Antonini. Together, they produce high-quality wines from selected vineyards planted around the village of Mogoro, just south of Oristano, in the southwestern part of the island. As with the other Fantini ventures, this project aims to produce wines from lesser-known regions, using grape varieties suited to producing quality wines.

‘Saragat’ Vermentino is fermented at low temperatures and aged in stainless steel tanks with bâtonnage for 40 days. It displays vibrant aromatics and a clear elderberry note with great texture on the palate and a long savoury finish. The red ‘Saragat’ Monica is made from the indigenous Monica, a grape variety grown only in certain areas of the island. A strict selection in the vineyards ensures great concentration of flavours. After pressing, a temperature-controlled fermentation takes place, followed by ageing in French oak barrels for six months. The resulting wine has intense notes of marasca cherry and plum with a hint of spice on the palate. It shows great balance and is underpinned by a remarkable depth.

The Vermentino for this wine is grown on the hillsides and the plains close to the village of Mogoro, in the Alta Marmilla sub-region of southern Sardinia. The soils are calcareous, loose and deep producing highly aromatic wines. Atzei follow a strict selection process in the vineyards at harvest, ensuring that only the very best fruit is picked, and the resulting wines display excellent concentration of flavours.

The 2024 season was very hot and dry. There was severe water pressure which resulted in reduced yields. However, the Vermentino developed excellent flavour and ripeness.

Following a short maceration on the skins, fermentation took place at controlled temperatures with carefully selected yeasts. Vinification was carried out without the presence of oxygen, in order to preserve the natural, fresh fruit aromas. The wine was then transferred to stainless-steel tanks where it remained on fine lees for 40 days, with regular bâtonnage performed, before bottling.

Bright straw yellow with greenish reflections, `Saragat` Vermentino has fragrant aromas of rosemary, elderberry, juicy white stone fruit, and lychee. The palate is elegant and savoury, with great structure and balance. The intensity of flavour carries through onto the long finish.