Unda (2023) - Bentu Luna
The name “Unda” evokes the waves of the sea, stirred by the breezes that blow over Sardinia, and reflects the identity of the wine and of the land. Bentu Luna is a winery that showcases native grape varieties and the Sardinian landscape through sustainable farming practices and environmentally respectful winemaking.
Unda (2023) - Bentu Luna
Type: Vino Bianco
Area: Italy, Sardinia, Neoneli
Appellation: Vermentino di Sardegna DOC
Grape variety: Vermentino
Vintage: 2023
Winery: Bentu Luna
Alcohol: 13,5
The appellation: Vermentino di Sardegna DOC
Vermentino di Sardegna DOC is one of the most representative appellations of Sardinian viticulture, established in 1988. This white wine, produced exclusively from Vermentino grapes grown across the island, reflects Sardinia’s unique character: a land kissed by the sun, caressed by the winds and surrounded by the sea.
Find out more about Vermentino di Sardegna DOCWhat to eat with Unda
Who makes it: Bentu Luna
Bentu Luna is a wine project born at Neoneli, in the heart of Sardinia, with the aim of recovering and championing old bush-trained (alberello) vineyards, some of which date back to 1905. Founded by Gabriele Moratti and led by Gian Matteo Baldi, the project is based on a humanistic, sustainable approach that involves working with the local families who own the vineyards, leaving ownership in their hands while guaranteeing fair payment through long-term lease agreements. Bentu Luna's production philosophy rests on: Manual, sustainable viticulture: no machinery in the vineyards, only human and animal work. Spontaneous fermentations: indigenous yeasts are used to express the terroir at its best. Non-interventionist winemaking: fermentation in raw concrete vats and ageing in used oak casks. Respect for biodiversity: championing native varieties and traditional farming practices.The technical team is made up of top-level professionals, including winemaker Emanuela Flore, agronomist Giovanni Bigot and consultant winemaker Beppe Caviola.
Find out more about Bentu LunaThe vine of Unda
Vermentino
Vermentino is a highly prized white grape variety, found mainly in the coastal regions of the Mediterranean. Its origin is debated, but it is thought to come from the Iberian peninsula or from Liguria, from where it would then have spread to Sardinia, Tuscany and Corsica. Today it is also grown in some areas of southern France.
Find out moreUnda: the Neoneli area
Neoneli
Neoneli is a small village of medieval origin in the province of Oristano, in the heart of the Barbagia del Guilcer, in Sardinia.Set between the heights of the Barbagia di Ollolai and the hill country of central-western Sardinia, Neoneli is one of the most genuine and least travelled areas of Sardinian viticulture, suited to the production of intense, spicy native red wines, in particular from Cannonau, Bovale Sardo (Muristellu) and Monica grapes. The vineyards of this area are often bush-trained, grown on granite and sandy soils at altitudes between 300 and 500 metres, with a dry, windy climate and wide day-night temperature swings that ensure slow ripening and great aromatic concentration.
Find out more about NeoneliClimate: Mediterranean
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Sandy / Silty
Geographical setting: Montagne
Profile of Unda
Primary aromas: White fruit (peach, apple), white flowers
Secondary aromas: Mediterranean aromatic herbs (sage, rosemary), mineral notes
Tasting notes: The “Unda” 2023 shows a bright straw-yellow colour. On the nose it offers intense aromas of white fruit and flowers, accompanied by aromatic-herb and mineral notes. On the palate it is fresh and savoury, with good structure and a persistent, harmonious finish.
| Sulphites | yes |
| Body | Slender, lively |
| Acidity | High, refreshing |
| Tannin | No |
| Sweetness | Dry |
| Finish | Medium, with a fresh, citrussy finish |
| Colour | Bright straw yellow |
| Clarity | Clear |
| Body | Medium |
Winemaking methods used for Unda
Spontaneous fermentation
Spontaneous fermentation is one of the most fascinating and natural techniques in winemaking, relying solely on the indigenous yeasts present on the grape skins and in the cellar environment. Widely valued in the world of natural and biodynamic wine, it brings out biodiversity and terroir, giving the wine a unique and authentic character.
Find out moreFermentation in concrete vats
Fermentation in concrete vats is an ancient technique, today increasingly appreciated in winemaking, for both red and white wines. Concrete vats, often oval or truncated-cone in shape, offer natural thermal stability and allow a slow, steady fermentation, without the thermal inertia of steel or the aromatic influence of wood. The result is a pure, expressive, vibrant wine, in which the grape variety and the terroir can emerge without interference. Often chosen by artisan or biodynamic growers, this technique allows gentle micro-oxygenation, thanks to the microporosity of the concrete, while keeping a neutral aromatic profile.
Find out moreAgeing methods used for Unda
In amphora (1–6 months)
Ageing in amphora for a short period, of between 1 and 6 months, is a winemaking practice increasingly appreciated for its ability to preserve the identity of the wine, enhancing its purity, mineral tension and structure, without any obvious aromatic interference. The amphora – or giara – is a terracotta vessel, often unglazed, which allows a natural exchange of oxygen with the outside and a gradual stabilisation of the wine, without releasing woody or toasty aromas.
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