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Grape variety: 100% Nuragus
Background: Nuragus is an ancient Sardinian grape variety. Some studies suggest it is wild, while others indicate it was introduced by the Phoenicians around 2,500 B.C. via the port and city of Karalis, modern-day Cagliari. Today it is very rare, with only a few producers working with it. For Pala, it is considered almost a family member and represents the quintessential grape of the region. It embodies the southern Sardinia terroir: the hills of Serdiana, sometimes marly, sometimes calcareous, accustomed to hot summers, sparkling sunlight, sea reflections, and salty winds. Stubborn yet gentle, with a slightly rough note, much like the Sardinians themselves.
Production area: Southern Sardinia
Training system: guyot
Soil and vineyard exposure: poor clay-limestone soils with low skeleton content
Vinification, maturation, and aging: the must obtained from gently pressed grapes, after initial cleaning and inoculation with selected yeasts, ferments in stainless steel tanks at a constant temperature of 15°C. After fermentation and light clarification, it undergoes continuous batônnage for two months, followed by further clarification and resting before bottling.
Color: pale straw with greenish reflections
Aroma: delicately fruity, moderately intense and persistent, with fresh vegetal notes
Taste: dry and fresh, good intensity and acidity, medium flavor persistence
Food pairings and serving: ideal with lean seafood appetizers, shellfish soups, boiled fish, and first courses with light sauces. Serve at 10-12°C, uncorking at the time of pouring.
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