Our next stop–Deperu Holler–was at least another 45 minute drive from Vigne Rada. We made good time, but really got “lost” when we were in the general area, as again the GPS was NOT really too thorough on getting us to the winery door, compounded by the fact there were no signs to be seen anywhere. Thankfully someone came to meet us & take us there. I could not find this winery on my own if I were to go back.
Deperu Holler is a small, husband (Carlo Deperu) & wife (Tatiana Holler) wine project in “Carlo’s hometown of Perfugas, where they replanted the family vineyards AND added some new parcels (bringing up the estate vineyard to 6 hectares). The soils alternate between granite & limestone with clay, chalk & fossil rich stones, depending on where in the vineyard one digs”. As we walked the vineyard, Carlo kept digging holes to show the varying soil mixtures in the different pockets of the rolling hill site.
I noticed the cooling wind (maestrale–continuously blowing in from the sea 10 miles away), which they said is very beneficial in supporting their organic regiment in the vineyard. This was proudly another vigneron in every sense of the word.
The winery itself is small & very practically set up. I surmised their production was quite small, given there were 2 hectares each of Vermentino & Cannonau, 1/2 hectare of Muristellu & the remaining 1/2 hectare to small quantities of other indigenous grape varieties–Moscato, Malvasia, Arvesiniadu & Nasco, just to name a few.
Vermentino di Gallura “Fria” (100% Vermentino)–native yeast fermentation in stainless, 10 days lees contact, partial ML & then aged 7 months in stainless. This was a tasty, frisky, pure white wine with lots of vitality & wonderful texture, despite the crisp refreshing acidity. This wine typically comes from the iron rich parcel.
Isola dei Nuraghi Bianco “Prama Dorada” (typically 70% Vermentino, 20% Moscato, 5% Arvesiniadu & Nasco)–wild yeast fermentation in stainless & cement. 100% ML, aged in stainless for 9 months with regular lees stirring. This wine typically comes from the top of the vineyard–clay/galestro soils & the middle section, which has some limestone to the clay.
Isola dei Nuraghi Rosso “Familia” (70% Cannonau & 30% Muristellu)–foot stomped, NO stems, wild yeast fermentation in stainless & cement & then aged for 12 months in stainless. This Cannonau blend had much more mojo & savoriness than what we had tried previously from others, which I would say is at least partly because of 30% Muristellu (dark pigmented, ripe, round, & tannic).
On the phone, Tatiana had urged us to get there for lunch. I assumed that she was having some kind of get together. As it turned out, this adorable couple just wanted to have a typical, local lunch, in the vineyard, just to get to know us & us them, as a kind gesture of their warm, genuine hospitality.
The food was from their area & was so tasty, wonderful & hit the spot. Thank you for sharing.
We brought out two white wines we had purchased during our travels–1 from Buzzo & 1 from Clos Canarelli–plus 2 red wines–one from Clos Canarelli & 1 from Pero Longo–Cuvee XX, just to share. Carlo went especially crazy over the Pero Longo. (He is such a wine passionate guy & wears his emotions on his sleeves). Their friend who came to help interpret, said Carlo was quite a respected taster in his area & island, so his appreciative antics over the Pero Longo really meant something. He was so jazzed, he walked away & headed back to the winery. He came back holding an unlabeled bottle for us to try.
He proudly said it was a Cabernet Sauvignon he grew, produced & wanted to share with us. What a real surprise! I really liked it.
Thank you both for such a wonderful, insightful visit & your gracious, true hospitality!