The Nuragus is the most widely cultivated white grape variety in Sardinia, though its planted area has been gradually decreasing. At one point, it accounted for up to 40% of the island’s total vineyard surface. The Nuragus is primarily found in the provinces of Cagliari and Oristano, where it covers around 3,300 hectares. Its origins are believed to be ancient, likely brought to the island by Phoenician navigators. The widespread cultivation of Nuragus in the past can be attributed to its rusticity, adaptability to various soil types, and its generous productivity. This variety was favored for its ease of cultivation, especially when vineyards were replanted after the phylloxera crisis of the 19th century. Traditionally, Nuragus is grown using the alberello (bush vine) method, but when trained on espalier systems, the wine quality seems to improve.

Nuragus is typically vinified as a single varietal, though it is sometimes blended with other local grapes, especially for producing fortified wines and as a base for Vermouth. Since 1975, Nuragus has its own appellation, the Nuragus di Cagliari DOC, which includes both sparkling and semi-sweet versions. It is also used for sparkling wine production, with harvests occurring earlier to ensure higher natural acidity in the grapes. When vinified as a pure varietal, Nuragus wine has a pale straw-yellow color with greenish highlights. The nose reveals floral tones of white flowers, fruity notes of green apple, and subtle hints of citrus. On the palate, it is moderately alcoholic with a good balance of freshness and savoriness. Whether dry or semi-sweet, Nuragus pairs well with fried fish, crustaceans, and shellfish, as well as hearty fish-based soups.