Gallura, a land of granite rocks and mistral winds on the northern end of the island of Sardinia, is home to some of the finest Vermentino made.  Limizzani is the name of a mystical site from the ancient Mediterranean civilizations that inhabited the region thousands of years ago.  From grapes sourced across all the estate vineyards, Limizzani is a fresh and pure Vermentino that embodies the essence of Gallura.  

Branu comes from the Spanish word Verano that was incorporated into the Sardinian language to mean Spring. As the meaning suggests, Branu is a wine with freshness at its core. Fermentation, vinification and maturation take place in stainless-steel tanks and the wine is bottled at the beginning of the next year. Fresh and crisp, the palate is a mix of citrus, white pepper, green apple and floral notes with salty mineral undertones and just a bitter hint of almond. It is one of the most successful wines made at Surrau and now a benchmark for the Vermentino di Gallura category.  

Sciala is a term of Arabic origin that refers to an abundant harvest and generous fruit production.  Grapes for the Sciala Vermentino di Gallura Superiore come from a careful selection made in the finest vineyards to represent the very best of the vintage. The selection changes every vintage in order to obtain the best result.  After a brief contact with the skins and must, controlled temperature fermentation takes place in stainless-steel tanks where the wine continues to evolve for a few months in contact with its lees. Sciala is the most awarded wine from the Surrau estate in terms of national and international recognition.  

Caricagiola is a grape native to Sardinia that is especially suited for the terroir of the Gallura region on the northern tip of the island.  Normally used in blends across the island, when vinified as a rosato, the grape displays clear hints of juniper and the quintessential Mediterranean scrub, which give the wine unique balsamic notes while maintaining the freshness of a rosato.  Years of experience have taught the winery that a massal selection from old vines of Caricagiola and the special terroir of the Gallura region are components for a great rosato.  "Gjola" is a nickname for the grape in the local dialect.

Once fortresses built by ancient civilizations of the Mediterranean, Naracu (or Nuraghe) can still be found across the island of Sardegna.  Cannonau, the island’s primary red grape, creates wines with red berry fruit and herbaceous, savory notes.  Cannonau and Nuraghe are still found all over the island in different versions.  The Surrau Naracu Cannonau is an open and fresh wine with more typical Mediterranean fruit and mineral expressions of the granitic soil of Gallura.

Surrau Rosso is the first wine ever produced at Vigne Surrau from the first vineyards planted in the Surrau Valley close to the "stazzo Surrau" where the Demuro family lived 60 years ago. It was here that the Demuro brothers planted all indigenous red Sardinian varietals: Cannonau, Muristellu (Bovale Sardo), Carricagjiola and Carignano with the dream of making an important red wine unique to Gallura.

Sincaru is a word in the Sardinian dialect that means "to be wise and direct." In the case of Surrau, Sincaru is the wise and direct representation of Cannonau from Gallura. The production techniques have been adapted to the region with the use of untoasted large casks to protect the fruit.  While Cannonau from other parts of the island can have big body and plenty of structure, this interpretation from Gallura is more refined and restrained, demonstrating elegance and finesse.