The Loi family have just always run the Cardedu vineyard naturally. They dry farm native varietals on the cliffs of Sardegna, use no chemicals, ferment their grapes with indigenous yeasts and have a hands-off approach in the cellar. They're accidental natty wine hipsters.
The Bucce (which means 'skin' in Italian) is a blend of Sardinian whites that see 2 days of skin maceration before pressing, which gives it the amber color and a bit of tannic structure. The result very clean for something so natty- we get sour plum, sea salt, dusty white flowers, woody Mediterranean herbs and roasted orange peel. Reminds us a bit of a fino sherry, and pairs great with anything a bit 'agrodolce' (sweet & sour.)