Vineyards and winemaking
The Nuragus comes from Audarya’s Acquasassa estate on the southern side of Serdiana. The 15-year-old vines grow at around 160 metres above sea level in clay-limestone soils and are trained as low espaliered bushes, with sunny, windy conditions encouraging healthy fruit and natural freshness.
Grapes are selected and harvested by hand in late September, then gently pressed in pneumatic presses. After cold clarification by natural settling, the must ferments in stainless steel at approximately 16°C and spends a short period on its lees before bottling. Oak is avoided to retain the variety’s delicate aromatic profile.
Tasting notes
Appearance
Bright straw yellow with a light green-gold reflection.
Nose
Melon, crisp pear and white flowers are joined by fennel frond, lemon zest and fragrant Mediterranean herbs.
Palate
Dry and softly textured, with orchard fruit and melon balanced by clean acidity. Fine-lees ageing lends gentle breadth, while citrus, herbs and a lightly saline note give the finish freshness and definition.
Food pairing
Pair with grilled plaice, crab and courgette linguine, herb-roasted chicken or a broad-bean and goat’s-cheese salad. Its understated fragrance also makes it a graceful aperitif with olives and salted almonds.
Background story
Nuragus is one of Sardinia’s oldest native white grapes and is closely associated with the area around Cagliari. Audarya’s Acquasassa vineyard gives it a focused identity, showing that the variety can offer more than simple refreshment when carefully grown and handled.
The partnership with Sommelier’s Choice began at Nicoletta and Salvatore Pala’s first London Wine Fair. We agreed to work with Audarya, and Matthew Jukes arranged its first listing on the same day—a fitting start for an estate dedicated to bringing lesser-known Sardinian varieties to a wider audience.
