Vineyards and winemaking
This Vermentino comes from low-trained bush vines in Audarya’s vineyards near Serdiana, at around 160 metres above sea level. The approximately 20-year-old vines grow in clay-limestone soils and are exposed to Sardinia’s warm light, with air from the Gulf of Cagliari helping to preserve acidity and aromatic lift.
The fruit is harvested by hand in early September and gently pressed. Low-temperature fermentation in stainless steel is followed by a short period on the fine lees, adding texture without masking the variety’s citrus, floral and saline character.
Tasting notes
Appearance
Pale straw yellow with bright green highlights.
Nose
White peach, pear and lemon blossom are joined by grapefruit, wild herbs and a subtle scent of sea air.
Palate
Crisp and finely rounded, with citrus and white orchard fruit carried by lively acidity. A lightly creamy lees texture gives the middle palate substance, before saline minerality and bitter almond bring focus to the clean finish.
Food pairing
Excellent with grilled sea bream, mussels with garlic and parsley, lemon-roasted artichokes or a seafood fregola. It will also handle the gentle heat of a prawn and coconut curry without losing its freshness.
Background story
Vermentino has found one of its most expressive homes in Sardinia, where intense light, maritime influence and limestone-rich soils accentuate its fragrance and savoury edge. Audarya’s version is kept deliberately pure and unoaked.
We first encountered Nicoletta and Salvatore Pala when Audarya attended the London Wine Fair for the first time. Sommelier’s Choice agreed to work with the family, and Matthew Jukes gave the wines their first listing that same day—an early endorsement of the estate’s modern view of Sardinian tradition.
