Vermentino is right at home on the rugged hillsides of northern Sardinia, basking in radiant sunshine while lapping up the fragrant coastal air. Many white wines are good with fish, but complementing seafood is this one’s raison d’être. A crisp glass with tuna tartare or grilled branzino creates a rare synergy, the invigorating flavors of sea mist and Mediterranean herbs acting as a thirst-quenching seasoning to what’s on your plate.

This unique creation showcases Vermentino, Moscato, Malvasia, and a host of other native varieties, skin-fermented for several days—traditional treatment in these parts—and aged for one year in acacia cask. The interplay of salinity, bitters, and a waxy richness tug at the palate in every direction, providing a textural experience you’ll particularly appreciate at table. Try it cool, but not cold, with steamed asparagus, hearty braised greens, or a spread of tinned fish and hard cheeses.

Carlo crafts this country-style red for casual gatherings of family and friends, a more refined interpretation of the rustic contadino wines historically made by small landowners across Sardinia for daily sustenance. Muristellu, Caricagiola, and Cannonau make up the blend, giving it plenty of local character and deep, wild fruit you can practically bite into. It takes well to a slight chill and complements anything you’d serve at a barbecue.

A pure Cannonau aged in a single large cask, Oberaìa exemplifies the generosity of the Mediterranean through its lush, sun-ripened fruit and savory notes of dried herbs and spice. Open it alongside the great Grenaches of France and Spain for a case study in how the variety translates terroir, or pair it with red-sauce pastas or roast lamb to cut straight to the fun part. Decant for best results, and don’t hesitate to stash some bottles away for a rainy day.