The Semidano grape variety is a white-skinned grape of uncertain origin, possibly brought to Sardinia through the ancient ports of Karalis and Nora in very ancient times by Phoenician or Roman traders. Like Nuragus, Semidano later spread throughout the present-day Campidano di Cagliari, where it has been known since 1780. Historically, it was used to refine wines made primarily from Nuragus. The great phylloxera epidemic of the 19th century drastically reduced its cultivation area, as Semidano was among the varieties most susceptible to the insect. After the disaster, Semidano faced near-total abandonment, as replanting efforts focused on more productive varieties, primarily Nuragus. Today, Semidano is cultivated in a small area of the Campidano di Oristano.

In 1996, the Ministry of Agricultural and Forestry Policies established the DOC Sardegna Semidano and its subzone Mogoro, which is particularly suited to this grape variety, recognizing its typicity and oenological importance. Semidano has relatively low and inconsistent yields, leading to a gradual decline in its cultivation, despite the excellent quality of its wines.

Semidano wines are pale straw-yellow in color, with great finesse and elegance on the nose, offering delicate floral notes and hints of medicinal herbs. On the palate, they are characterized by pleasant freshness and a good savory finish. Semidano wines can be aged in stainless steel, but they are also suitable for maturation in wood, thanks to their significant aging potential. They pair wonderfully with shellfish and, more broadly, with all kinds of seafood cuisine.