Semidano

The Semidano grape is a white grape variety of uncertain origin, though it is believed to have arrived in Sardinia during ancient times, possibly introduced by Phoenician or Roman traders through the historic ports of Karalis (Cagliari) and Nora. Like Nuragus, another indigenous Sardinian grape, Semidano became established in the Campidano di Cagliari area, where it has been documented since 1780. Traditionally, it was used to soften the wines produced from the more acidic Nuragus grape.

However, the phylloxera epidemic of the 19th century devastated Semidano vineyards. Due to its high sensitivity to the pest, the grape was nearly wiped out, and subsequent replanting efforts prioritized more productive varieties like Nuragus. As a result, Semidano faced near-total abandonment for decades.

Today, Semidano is cultivated in limited quantities, primarily in the Campidano di Oristano, particularly around the town of Mogoro, which is considered ideal for this grape. In recognition of its unique characteristics, the DOC Sardegna Semidano and its subzone Semidano di Mogoro were officially established in 1996 by the Italian Ministry of Agriculture and Forestry.

The Semidano has a medium sized berry, spheroid, with a thick to very thick amber-yellow skin, heavily waxed and resistant. Its bunch is medium, cylindrical-conical, compact or semi-compact with a medium, orbicular, typically five-lobed leaf. The grape has a medium vigor, mid-season ripening, with average but irregular yields.

Wines made from Semidano grapes are pale yellow with a delicate, intensely aromatic bouquet. Typical aromas include floral and fruity notes, with hints of peach, apricot, and citrus. On the palate, Semidano wines are fresh and vibrant, thanks to their natural acidity, and well-balanced by a moderate alcohol content.