The History of Nuragus

The origins of Nuragus are ancient and it is certainly one of the first vines introduced in Sardinia by the Phoenicians during the founding of Nora. The prefix “Nur” is of pure Punician derivation, and the hypothesis is that the vine spread in rays from the place of origin to the “Campidani” (hills and plains) of Cagliari and Oristano.
According to other scholars, the name of the variety instead resulted from a few seeds that germinated in the vicinity of the town of Nuragus. The synonyms, partly in dialect, accordingly refer to two unique characteristics of Nuragus: productivity and hardiness. The name “Abbondosa” refers to the generous fruit production, while the term “Burdu” means “wild”.
Nuragus, due to its adaptability to any type of soil and its resistance to fungal diseases, has filled in the spaces left by other vineyards over the centuries.

Synonyms of Nuragus
Meragus, Abbondosa, Nur, Trebbiana, Axina de pòberus, Axina de margiani, Axina scacciadèppidus, Burdu, Bruscu biancu, Granazza o Garnaccia.

The Nuragus Vine

Nuragus is a white grape variety widely spread in Sardinia. Nuragus is characterized by a pentagon and pentalobed leaf of medium size, with a dark green surface and gray-green tuberculous underside. The edge is regular and wide toothed. The sun exposed shoots are brownish red and are quite vigorous, with short internodes. The cluster is medium to large, tight and conical shaped, often winged, with medium-sized grapes of golden green color. The skin is thick, slightly waxy and the pulp has a neutral flavor. The ripening season for Nuragus is late (end of September, early October). It is a very vigorous vine and remarkably productive, requiring expanded training systems with long pruning. Nuragus adapts to different climatic situations and its characteristics are intensified in fresh, medium textured soils like those found in the Trexenta region. It has a great resistance to adverse climatic conditions and cryptogams, with the exception of Powdery Mildew.

The Nuragus wine

“Nuragus di Cagliari” wine must be made from Nuragus grapes with a maximum of 15% other non-aromatic white grape varieties that are recommended and authorized for the Provinces of Cagliari and Nuoro. Nuragus wines, especially with grapes coming from vineyards using espalier cultivating systems, are characterized by a pale yellow color, at times with a slight greenish reflection, the smell is winey and pleasant. The flavor is dry or sweet, savory, harmonious, slightly acidic, pleasant and easy to drink. The minimum total alcohol content is 10,5%.
“Nuragus di Cagliari” DOC (denominazione di origine controllata) can also be used to produce natural “sparkling” wines, and sweet (still and sparkling) if they carry the label with the specification “amabile”.
“Nuragus di Cagliari” wines are regulated by the Decree of the President of the Republic of 11 maggio 1987.