Saraja, a new project established in the Gallura region of northern Sardinia, is one of the island’s most exciting new producers, excelling with all 3 of its key varieties (Vermentino, Cannonau and Carignano).

Mark Hartmann is effectively the ‘front-man’ for the project, but this is in fact a collaboration between a team of five, all with a wealth of previous wine experience. They also work with renowned Italian consultant and winemaker Federico Curtaz. Despite many of the group having their roots in northern Italy, in Valle d’Aosta, they have a shared belief in the potential that Sardinia has to offer.

Sardinia, the second-largest island in the Mediterranean, is an ancient and distinctive wine region shaped by its rugged landscape and maritime climate. Summers are long, hot, and dry, tempered by cooling sea breezes such as the maestrale, which help preserve acidity and protect vines from disease. Winters are mild, creating ideal conditions for viticulture. The island’s soils are varied and complex, ranging from granite and limestone to clay, volcanic deposits, and sandy coastal plains. These diverse terrains provide excellent drainage and impart unique mineral character to the wines.

Sardinia’s vineyards showcase a mix of indigenous and international grape varieties, though native grapes dominate. Cannonau (Grenache) is the flagship red, producing powerful yet elegant wines with notes of ripe red fruit, herbs, and spice. Carignano and Bovale also thrive, offering structure and depth. Among whites, Vermentino is most celebrated, especially in the Vermentino di Gallura DOCG, yielding crisp, aromatic wines with citrus, floral, and saline nuances. Nuragus and Vernaccia di Oristano add further local character, the latter often crafted in oxidative styles.

Wine styles range from fresh, zesty whites and rosés to robust, age-worthy reds and traditional sweet or fortified wines. Flavours often reflect the island’s Mediterranean identity: sun-drenched fruit, wild herbs, and a distinctive salty minerality.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.