Sa Raja, a project established in the Gallura region of northern Sardinia, is one of the island's most exciting new producers, excelling with all 3 of its key varieties (Vermentino, Cannonau and Carignano).

Mark Hartmann is effectively the ‘front-man' for the project, but this is in fact a collaboration between a team of five, all with a wealth of previous wine experience. They also work with renowned Italian consultant and winemaker Federico Curtaz. Despite many of the group having their roots in northern Italy, in Valle d'Aosta, they have a shared belief in the potential that Sardinia has to offer.

The Sa Raja winery, overlooking the sea, has been under construction for 3 years, and when completed (in 2022) will house the latest technology and winemaking facilities. Until then, the first few vintages have been vinified and bottled in Calangianus, around 10 km from the estate.

The estate consists of 49 hectares of owned vineyards near the winery in Gallura, between Telti, Monti and Calangianus. Mount Limbara, the highest mountain to the north of Sardinia, looks over their vineyards to the west. Gallura is the heartland of Vermentino, the mainstay of Sa Raja's production. They further bolster their portfolio with Sardinian reds from the best-regarded areas of production. They have prime vineyard sites under long lease in Romangia (north-western Sardinia) and Ogliastra (to the east) where they cultivate Cannonau; and Carignano grapes are currently bought in from selected growers in Sulcis, the south-western tip of the island.T

he quality of the portfolio shows through, and after just a few vintages their reputation is growing - the result of exceptional wines and a consistency that is hard to find in Sardinia.

The Vermentino grapes are sourced from the Gallura region - where the vines are cultivated on Guyot trellises at around 350m altitude, and with a south-easterly exposure. The soil is a combination of loam and sand, with additional clay and quartz rocks. At the start of September the grapes are hand-harvested into small crates. They are destemmed and softly pressed at low temperatures, then fermentation takes place in stainless steel over a period of 15 days. The wine spends 6 months on lees, and a further 2 months in bottle before release.

Serve with seafood, and simple spaghetti dressed with olive oil, garlic and lemon zest.