Vineyards and winemaking
Bisai is made from 100% Nasco grown in a south-east-facing vineyard at around 200 metres above sea level. The vines are approximately 20 years old, trained as low espaliered bush vines and rooted in clay-limestone soils. Warm Sardinian sunlight concentrates flavour, while air moving inland from the Gulf of Cagliari helps retain freshness.
The grapes undergo natural appassimento on the vine before being harvested by hand in small crates during the second half of October. After 36 hours of skin contact, the fruit is gently pressed and fermented slowly in temperature-controlled stainless steel. Maturation remains in steel, preserving Nasco’s distinctive fruit, herb and spice character.
Tasting notes
Appearance
Deep golden amber with a bright, polished clarity.
Nose
Dried apricot, orange blossom and fig are layered with wildflower honey, candied citrus peel and gentle sweet spice.
Palate
Rich and luscious, with concentrated stone fruit, honey and dried citrus balanced by purposeful acidity. A subtle herbal note prevents the sweetness from becoming heavy, while flavours of apricot, spice and toasted nuts linger on the long finish.
Food pairing
Serve with a pear and almond tart, crème brûlée, toasted hazelnut cake or blue cheese such as Stilton. It can also be enjoyed in a small glass on its own at the end of a meal.
Background story
Nasco is one of Sardinia’s oldest and least familiar native grapes. Bisai uses late harvesting and natural concentration to reveal its more opulent side, while stainless-steel maturation keeps the finished wine clear and aromatic.
Sommelier’s Choice met siblings Nicoletta and Salvatore Pala during Audarya’s first visit to the London Wine Fair. We agreed to work together, and Matthew Jukes gave the estate its first listing that same day—an auspicious beginning to a relationship built around Sardinia’s indigenous varieties.
