Nuragus is a green grape from Sardinia in Italy, and its name is linked to the Nuraghi, the symbol of the island.

It is a variety that comes with a fairly high acidity level, but flavour wise it is quite anonymous.

Nuragus is used both for blending and produced as a varietal wine. If you’re interested in a varietal, look for one labelled Nuragus di Cagliari DOC.

Food pairing
Its high acidity level makes it a nice companion to various fish and shellfish dishes. The wine is best served at 8-10°C/46-50°F.

Where is it grown?
Nuragus is only reported to be grown in Italy’s Sardinia. With 1.345 ha/3,324 ac it is the sixty-fifth most planted grape in Italy. It decreased with almost sixty percent between 2000 and 2010. Its heartland is the Cagliari region. Together with the western regions Medio Campidano and Oristano you have covered some ninety-eight percent of its acreage.

Nuragus is thought to have its name from the Nuraghe, the ancient, very characteristic buildings found in Sardinia (see photo). These were developed during what is known as the Nuragic Age between 1900 and 730 BC.

There are suggestions that the variety was brought to the island by the Phoenicians during this period. This hypothesis has however not yet received support from any clear and solid evidence.