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PUISTÉRIS

NABUI

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The Nasco is a grape variety we can find in the southern part of the island and is highly appreciated for its quality, to the point of being considered one of the most important wines of Sardinia since the late 1800s, during the Vienna World Exposition. Its name is believed to come from the Latin term “nuscus,” which means moss, indicating a distinctive olfactory detail. It is a medium-vigor grape variety with semi-clustered and scattered bunches. The grapes typically ripen between the third decade of September and the first decade of October.

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Description

CLASSIFICATION
Nasco di Cagliari DOC

UVE
Nasco 100%

GRAPES
The Nasco is a grape variety we can find in the southern part of the island and is highly appreciated for its quality, to the point of being considered one of the most important wines of Sardinia since the late 1800s, during the Vienna World Exposition. Its name is believed to come from the Latin term “nuscus,” which means moss, indicating a distinctive olfactory detail. It is a medium-vigor grape variety with semi-clustered and scattered bunches. The grapes typically ripen between the thirddecade of September and the first decade of October.
TASTING NOTES
Pale yellow with intense golden reflections. On the nose, it stands out for its pleasant floral and fruity notes reminiscent of yellow peaches, apricots, and figs, leading in the finish by hints of honey and candied fruit. On the palate, it is warm and enveloping thanks to its alcohol content.
Alcohol: 14% vol.

IT’S BEST ENJOYED WITH…
Wine that pairs well with well-seasoned fish dishes, risottos with shellfish, white meats, vegetables, and at the end of the meal with aged and blue cheese.

THE VINEYARDS
The vineyards are located in the Mogoro area, on sandy soils and clay-limestone soils of medium texture on low hills. The climate is Mediterranean with mild winters and hot summers, mitigated by the salty wind of the mistral. The harvest is done manually with pressing of the grapes within a few hours of picking. The yield per hectare is 80/90 quintals.

VINIFICATION AND AGING
Brief skin maceration of the must on the skins. Control of fermentation temperature and use of selected yeasts. Fermentation at low temperature. Aging on fine lees with batonnage for 40 days in steel.

BOTTLING AND DEVELOPMENT
Sterile under nitrogen pressure. A wine of remarkable structure and extract, it expresses and enhances its characteristics better through a maturation process that lasts more than a year. Optimal storage conditions are essential to appreciate the wine’s best qualities

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