Ep. 2423 Nuraghe Crabioni Winery in Sardinia | Wine, Food & Travel with Marc Millon (5StarWines - the Book 2025 Series)

Only indigenous grape. We made a hundred percent for the grape for our wine. So we have only Vermentino, canola, canulari, and Moskato of surfacingery that we produce in dry version and sweet version that you know. Fascinating people with stories to share, fabulous wines, and the best local foods to accompany them, and beautiful places to discover and visit. All of this and more on wine, food, and travel with me, Mark Millen, on the Italian wine podcast. Join me for a new episode every Tuesday. Welcome to wine, food, and travel with me, Mark Millen, on Italian wine podcast. Today, I'm delighted to continue a special subseries that highlights the special award winners of the prestigious five star wines competition that took place in April just prior to Vinitale twenty twenty five. Today, we travel to the island of Sardinia, the second largest in the Mediterranean after Sicily to meet my guest, Alejandro Seguane, of the Narage, Trebione winery, whose wine, Moscato di Sorso, Sensory, DOC Pricioso two thousand twenty three won a prestigious five star best suite wine award with a very high score of ninety five points. Many, congratulations, Alessandra, to you and to all the team at Norage Cravionne. I was one of the judges in this competition, and I know how rigorous five star always is. So it's a great achievement. How are you today? Hi, Mark. I'm, fine. Thank you. I'm, very proud to be here, and I'm, one of the owner of, the seller, Nurage Krabioni. We are located in the north of Sardinia overlooking the Azinara Gulf overlooking, the sea, just five hundred meter away the sea. So close the sea. And we are, in, the fertile land of Romania. Where the wines has been produced for, two hundred years before Christ always located in Sardinia and the territory that produced sees very good quality grape. Okay, Alejandro. So we're in Northwest, Sardinia, in an area called Romangia. I didn't know that turn. But, overlooking the beautiful sea, Sardinia is a stunningly beautiful island, and I urge all our listeners to visit Sardinia to discover a land that's quite different from the rest of Italy. Aleksandra, Tell us what are Norage and what is the Progetto Pala caneda? Yes. It's a the Norage is a an article build that in the past, we use for the fans. So we named the seller with the the same name of the article build that we have on our staff. Okay. So, Narage, these stone constructions that are found in ancient stone constructions. And so, Narage. Two thousand a year before Christ. Okay. Very, very old before all of the other people who came to Sardinia. Can you tell us the story of of your winery? Alice is explaining that, Norage Kraveioni is really a recreation of a dream of her father. He left Sardinia. He had to leave Sardinia for work, both in other parts of Italy, as well as abroad. But he always wanted to come back to his island And beginning the winery, remembering that the wine was good, the oil was good. He came back to Sardinia, and in two thousand three, began Okay. Perfect, Mark. Okay. See, only indigenous with grape. We made a hundred and for the grape for our wine. So we have only Vermentino, canola, canulari, and Muscat of surf seasonally that we produce in dry version and sweet version that you know. Okay. So how many hectares? Twenty Okay. Vermentino is a specialty here in this part of Sardinia. No. A very good Vermentino is produced. So working with the native grape varieties of Sardinia was part of the philosophy and the when you began. Were old vines that were still were that were in place when your father returned. Oh, no. It's a all are repainted. Okay. So all replanted when the project started. In two thousand three. Okay. Before we speak about your award winning sweet wine, just tell us about two other wines. One of your Vermentinos and one canal because these are quite important. Yes. The Vermentino is our, more important wine because, we sell a different place, Vermentino, and we produce six per cent of vermettino grape. So we produce a three different vermantino, vermantino based, a medium vermantino on top of vermantino. Then we have other wine, like, cannulari is a typical grape of this area. And, Canal, of course. Okay. Great. Let's now turn to your award winning wine, which won best sweet wine. The Muscat of Center is a very little doc. Just the two thousand bottle bottle, in total, oil producer. So it's a very little DOC. It's a sweet wine, but not too sweet as beautiful, to have, with the, the side, but also with the cheese in the past, we give it, like, a guest wine at the end of the meal. And it's a wine of hospitality? Yeah. Okay. And how many bottles do you make? Just one thousand. Okay. So half of the is only two thousand bottles. You're making half a half a thousand No. I am sorry. I I have a mistake. Two thousand liter in total, but we made the the alpha liter. Okay. It's a very, wonderful then that this tiny quantity of wine Yes. It's very very little. I was judging at, five star, and there were many, many sweet wines that we sampled over the course of two and three days. So for your wine to win the best sweet wine award is really something quite special. So, again, congratulations. Thank you so much. Alexandra, Let's just turn briefly to the gastronomy of Sardinia and the the the the gastronomy of the area, perhaps picking out a few Piate Tippi that pair well with the Vermentino, the Canada now, And, of course, with the Moscato With the the Vermentino, obviously, the seafood, with the our base, the Vermentino, with the fridge is, perfect because, clean the mount is very, very beautiful. Drink, very easy, and very fresh. With the the canon hour, not really the porchetta. Oh. It's pickled plate. This is the the softening pig cooked over a spit over embers on a spit. Well, it really is a the taste of sardinia with the the panicaracao, the special bread. And, with the sweet wine, you can taste it with the echoino. Answered the pecorino. And, or a cookie, obviously. Okay. Yeah. Lots of wonderful delicious sweet cookies and biscuits in Sardinia, but, I'm also thinking that with the Becarina di Sardinia. Some of the best sheep milks cheeses in Italy come from Sardinia. And I'm imagining that would be really wonderful with this gently sweet, not too sweet wine. Yeah. Aliceandro a final question then. Tell us about hospitality at Norage Kraveioni. Our listeners are located all around the world, and they like to travel to the wine estates that they hear about on Italian wine podcast. I know hospitality is important for you. Tell us about what our visitors can do if they come to visit you. Tiara, we have, a beauty full garden. And, we use to make the event testing wine and, some wine experience here. And, you can, book, if you want, a taste thing, or operative, in the sunset, at the evening, in the summer, obviously. And for us, it's very important to have here to risk and to visit our seller and our, starting. Okay. I'm imagining enjoying your wines while looking at the sunset. Yeah. It must be very, very, very beautiful, a beautiful way to sample wines, perhaps with an imperitivo with a with a few negros to enjoy with that. Alice, Andrea, you also are involved with the movie Mento and various other things such as that. Yes. Of course, sir. We are, a member of, moving to Terris Modvino, and, this evening, we have here an event with, this, brand, moving to Terris Modvino. Okay. Well, that sounds wonderful. A really great way for our listeners to experience genuine sardinian hospitality. Thank you so much for being our guest today. It's been a real pleasure meeting you. And I just want to, on behalf of everyone at Italian wine podcast, congratulate you again on your five star wines, best sweet wine award. Thank you so much. Thank you. We hope today's episode of wine food and travel with me, Mark Millen, on the Italian wine podcast has transported you to somewhere special. Please remember to like, share, and subscribe wherever you get your pods. Likewise, you can visit us at Italian wine podcast dot com. Until next time, Chinchin.