Sardinia, with its history and traditions, boasts a very interesting wine production at both national and international levels. Its territory is known for precious and prestigious labels, but there are also numerous native grape varieties that, abandoned for many years, have since regained their deserved splendor.
Among these is undoubtedly Nuragus, a native white grape variety that grows mainly around the city of Cagliari and obtained DOC status in 1974. Its origins are ancient, and its history is so captivating that it deserves to be told.
History and origins of the native Nuragus grape variety
The first records related to the Nuragus grape date back to the Nuragic civilization, which dominated Sardinia from the 18th century BC to the 2nd century AD. Subsequently, during the Bronze Age, Sardinia began to expand economically thanks to mining discoveries, so much so that around 1000 BC, intensive trade began with the Phoenicians. The latter attempted to conquer the island and, although they were repelled, they still managed to take possession of parts of Sardinia. Meanwhile, the Romans arrived, leaving deep and indelible imprints on the island: even today, in fact, it is possible to admire stone ruins in the shape of towers, known as Nuraghi, true symbols of Sardinia.
Rome's presence was so insistent and persistent on the island that it led numerous scholars to believe that the etymology of the Nuragus grape was influenced by it; that said, ampelographers instead maintain that the first examples of Nuragus should be attributed to Phoenician sailors. In particular, its true origin is traced back to the time of the foundation of Nora, from which the Punic prefix "Nur" derives.
According to other theories, the name of the grape variety derives from some seeds that sprout precisely near the city of Nuragus: the two synonyms in dialect, namely "abbondosa" (abundant) and "burdu" (wild), would in fact reveal the two unmistakable characteristics of the grape, which exhibits great productivity and high resistance.
In any case, there is a high probability of having tasted it without, however, knowing its real name precisely because of the numerous nicknames given to it over time. Here are the main ones: Abboudossa, Abbsudosa, Abundans, Aksina de Marjian, Aksina de Popurus, Axina de Margiai, Axina de Popurus, Axina Scacciadeppidus, Bruscu biancu, Garna Chchija, Garnaccia, Granazza, Lacconargiu, Malvasia di Luras, Meragus, Nugarus, Nuragus blanc de Sardaigne, Nuragus Moscadeddu, Nuragus Moscatello and Nuragus Trebbiana.
Characteristics of the Nuragus grape and wine
Nuragus is the most widely cultivated native white grape variety in Sardinia, occupying up to 40% of the total area of the island's vineyards. It is found predominantly in the provinces of Oristano and Cagliari, but over time it has spread throughout the territory; this has been favored by its rusticity, its ability to adapt to any type of soil, and its abundant productivity.
From an ampelographic point of view, the native Nuragus grape variety has unmistakable characteristics, just like other Italian grape varieties:
- its leaves are medium-sized and trilobed or pentalobed in shape;
- its bunches are compact, medium-sized, and cylindrical in shape;
- its berries are medium-sized and covered with a pruinose, consistent, thick, and yellow-green skin.
Nuragus grapes are typically vinified alone, but blends with other local grapes are not uncommon, especially for the production of fortified wines. Moreover, since 1975, the grape variety has acquired its own denomination: Nuragus di Cagliari DOC, available in sweet and sparkling versions. Indeed, delicious sparkling wines are also obtained from Nuragus.
When vinified alone, Nuragus presents a pale straw color characterized by greenish nuances; its aroma recalls floral and fruity notes, in a mix of white flowers, green apple, and citrus. Finally, on the palate, it reveals a good balance between freshness and savoriness, maintaining a moderately alcoholic content.
How to pair Nuragus wine with food
Nuragus is a typical white wine from Sardinia. It is a light, fresh, and fruity wine that, as such, pairs perfectly with the main dishes of Sardinian cuisine, such as fregola with clams, fish soup, pane carasau, and roasted porceddu.
Not only that, but Nuragus is also a valuable ally for fish-based first courses, such as ricotta and spinach ravioli or pasta with mussels. And for those who want to be daring, here's the perfect pairing: a good glass of Nuragus with roasted suckling pig or culurgiones, the famous pasta filled with mint and potatoes.
To best enjoy it, it is recommended to serve Nuragus at a temperature of 10°C.
