Nuragus of Cagliari
Controlled Denomination of Origin

HISTORY The origins of the Nuragus vine are not very clear, but the experts believe that it first appeared in Sardinia prior to XII cent. BC, thanks to colonies of Phoenician immigrants.
There are also numerous theories regarding its name. However, they all tend to associate the name of the vine with the Nuraghi, the mysterious stone structures which, since the Neolithic age, have characterised the archaeological panorama of Sardinia.
Over the centuries, the Nuragus grape managed, to a large extent, to remain untouched by the various crises determined by cryptogamic epidemics and other causes. In fact, these negative events often proved to be occasions for that particular grape to fill the gaps left by other varieties and expand further in the vineyard.
The fondness of Sardinian vine-growers for this vine is principally determined by its capacity to adapt to any type of terrain, by the tardiness of its vegetative renewal and above all by its abundant fruit yield. Testimony to this can be seen in the regulation of the production itself, which establishes the maximum yield of grapes per hectare as 200 quintals, a limit which, when observed, often obliges the producers to resort to premature pruning of the vines.

TENUTE SAN MAURO is a Nuragus grape which comes from vineyards situated in the heart of Trexenta, an area of hills dominated by one in particular which reaches 550 meters. On the summit perches the small rural church dedicated to St. Mauro, built in the 16th century.

SPECIFIC WINES OF CONTROLLED DENOMINATION OF ORIGIN
Area of production – the whole of the province of Cagliari, numerous towns in the Province of Oristano and some towns in the Province of Nuoro. Terrain situated more than 500 meters above sea level is excluded, as is terrain with a wet or windy microclimate and ground with a high water content. Other terrain to exclude is that which is excessively salty or powdery, too shallow or rocky and the sandy coastal areas.

Vines:minimum 85% Nuragus, with eventual addition of other white fruit vines, recommended or authorised for the area
Maximum yield per hectare: 200 q.
Maximum yield of grapes into wine: 70%.
Minimum alcohol content: 10,5%
Minimum total acidity: 4,5 per mille
Minimum net dry extract: 16 per mille
Maturing: none
Organoleptic characteristics:
dull, yellow straw colour, sometimes with delicate green tint; pleasant, winey aroma; dry or sweet flavour, harmonious, sapid and slightly acidulous taste. Altogether a decidedly delightful nectar.
To accompany: delicate or fish hors d'oeuvres, vegetable soups and flans, lightly fried fish and fish soups seasoned with delicate sauces.
Serving temperature: 10/11°C.
Alcohol content: 12% vol.