Raizu was created by Cinzia Pelazza, whose name may be familiar to the Barolo nerds out there. Cinzia and her husband Eugenio are from La Morra, Piedmont but always loved spending time in Sardinia's north east. They bought vines near the village of Bassacutena and today make several styles from local varieties. Aranzu is Sardo (local dialect) for orange and this blend of vermentino, nuragus and semidano has two weeks skin contact before ageing in steel tanks. Its all about that bright, savoury citrus zest to begin with. Savoury acid, in particular blood orange and fennel, with green peppercorn and Mediterranean herbal hits. Thirst-quenching and with a cute label too.