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T’AMO NURAGUS DI CAGLIARI
Il Nuragus is an ancient local vine, which together with Cannonau represents the history and tradition of Sardinian viticulture. The production is concentrated in Cagliari and Oristano areas (98.5%). Its ripeness is late, especially in temperate zones. It’s a vigorous and pulpy grape, with large, dense and often winged bunches. The ripe peel recalls to Nasco grape, with a clear bright yellow colour. With any particular climatic needs, it fits well in various growing areas. It’s raised in espalier system.
It reaches maturity in the second week of September, and in some cases the harvest is anticipated for the production of fresh and sparkling wines.
TASTING NOTES
Straw yellow with greenish reflections, it develops delicate aromas of green apple, melon, pear and hazelnut. The taste is characterized by soft attack and pleasant acidity that gives freshness.
Serving temperature: 8-10° C
IT’S BEST ENJOYED WITH ..
Nice and appreciated with appetizers, it’s particularly suited to pasta dishes with vegetables and fish cooked in a simple way (in a salt crust or roasted).
VINEYARDS
Medium hillside vineyards in the surrounding area of Mogoro village and neighboring villages. The soil is moderately calcareous, loose deep, partly with Quaternary sands. The climate is sub/arid with mild winters and very hot summers, mitigated by the mistral wind. Average annual rainfall is 500 mm.
The harvest is manual and crushing occurs within a few hours from picking.
The yield per hectare is 100/ 110 q.
VINIFICATION
It ferments in stainless steel vats under temperature control and selected yeasts. It also refines in steel vats and matures on the lees in lees for about 60 days.
BOTTLING AND AGEING
Sterile under nitrogen. If stored in optimal conditions it’s very nice within two years from harvest.
