‘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.