Deperu Holler "Prama Dorada" Isola dei Nuraghi Bianco

Grapes: Vermentino + Moscato + Malvasia

Region: Sardinia, Italy

Vintage: 2022

Viticulture: Organic

Soils: Limestone + Marl + Volcanic

Vinification: 7-10 days maceration of the skins in open top bins

Aging: Aged 12-18 months in 550L acacia cask, then 4-5 months in bottle

Fining or Filtering: None

Sulfur: Minimal

Notes from the Importer: 

In the north of Sardegna, Carlo Deperu and his wife Tatiana Holler are carrying forth Sardegna's winemaking traditions with passion, joy, and infectious zeal. The couple met in Milan, where Carlo earned his degree in viticulture and enology while Tatiana had come to study advertising from her native Brazil. In 2005, they settled back to Carlo’s hometown of Perfugas, where his family had long made some wine for home consumption. Carlo and Tatiana replanted the family vineyards and expanded their holdings, bringing the surface under vine to six hectares.

This intersection of the hilly Anglona region and the more mountainous Gallura (home to Sardegna’s only DOCG, Vermentino di Gallura), features a fascinating mix of soils of sedimentary and igneous origin including limestone, clay, chalk, marl, shale, decomposed granite, and volcanic rock. Situated just ten kilometers away, the sea brings constant fresh breezes, while the cleansing maestrale wind plays a crucial role in facilitating organic viticulture. In fact, Carlo and Tatiana eschew herbicides and synthetic fertilizers in the vineyard, opting instead for regenerative solutions like herbal tisanes to treat the vines and planting cover crops to balance and protect their soils.

Vermentino thrives here, giving fresh, aromatic, saline wines made to pair with seafood from the nearby Mediterranean coastline. Cannonau is the principal red, and Carlo has sought out and grafted over additional native varieties, including rare Sardinian heirlooms, to supplement his blends in both colors. Deperu Holler was among the first Sardinian wineries to bottle native-yeast-fermented whites, and they pay homage to the local field blends of the past through a deliberate use of skin contact to achieve deeper aromas and textures. Carlo avoids manipulations in the cellar as much as possible, working with gravity and in accordance with lunar cycles to bypass operations such as pumping, fining, and filtration. His wines are pure and raw, with a pleasantly rustic quality that echoes the traditional wines of Sardinia’s contadino farmers. Crafted by authentic vignaioli intent on caring for their land, the Deperu Holler lineup is loaded with local character and brilliantly complements Mediterranean cuisine.