Sergio Loi is a fourth-generation vignaiolo whose family grows traditional varieties in southeast Sardegna, in and around the village of Cardedu. Farming is uncertified organic, mostly in decomposed pink granite soils. Bucce ("skins" in Italian) is a blend of the white grapes Vermentino and Nasco, macerated with the skins for two nights, and the red grape Cannonau, pressed immediately. Everything is then aged in cavernous concrete tanks for 6 months. This macerato / orange wine is very "drinky": sour Mirabelle plums, sea salt, and dried white flowers float on bass notes of coastal wild rosemary and myrtle, i.e. macchia mediterranea. Steamed mussels anyone?