Sa Raja, a new 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). Sardinia has a very dry climate that allows Sa Raja to faarm the land according to 'integrated agriculture' - essentially cultivating their vines according to organic principles, but not organically certified, as they retain the option to resort to minimal treatments if environmental conditions demand it. They manage their vineyards sustainably, encouraging biodiversity and avoiding herbicides and insecticides.

The 100% Cannonau grapes are sourced from relatively low-lying vineyards in the Romangia area. Sa Raja's soils are shallow and range from clay to sand, where they fertilise with compost and employ a maximum of four treatments per year. They also use eco-compatible materials in the vineyards, source local raw materials, conserve energy and use light-weight bottles. They plan to keep developing their sustainability credentials.

Grapes are typically hand-harvested at the start of September and are then destemmed and macerated for 14 days with regular pumping over. Fermentation is in stainless steel at 22-28ºC, with malolactic fermentation taking place too. The wine spends 2 months on fine lees with battonage, then a further 4 months in stainless steel, before being released after 2 months in bottle.

Perfect with pasta served with a lamb ragù.