wine in Sardinia | traditional wines
SEMIDANO
There are no synonyms. It is known with different dialect names: Semidanu, Seminau, Semidana Bianca, Semidamu…
- Alcohol content:: 11,5-12% Vol.
- Serving temperature: 8-10°C.
Organoleptic characteristics
deep, but also light straw-coloured, clear and bright, with golden reflections. Intense vinous fruity and floral fragrance, with exotic scents, verbena and some hints of broom. A dry, soft, intense, delicate taste.
Food match
If served cool, it is great with lean starters, well-structured first courses, tasty shell soups, lean fish and meat.
Origin
The origins of this species of vine are not known.
Diffusion
It has spread out in central-western Sardinian and the Campidano Plain before the phylloxera invasion and the arrival of oidium (a tree parasitic mushroom).
Semidano was kept in the background in local viticulture and oenology: this situation was due to the largest productivity and resistance of other species of vines (Nuragus). In the last 20 years, there has been a revival in some areas, which aims to fully exploiting this species of vine.
Development
In the past, it was a dry, white dessert-wine, matured for 8-10 months, with a 13° alcoholic content. Nowadays, it is served as a white table wine and also as sparkling brut wine.
Production areas
Especially in the Mogoro and Oristano areas, and in some villages of Alta Marmilla.
Warm areas and clayey-siliceous soils produce delicate, slightly acid wines, with a medium alcoholic content. Calcareous lands produce wines with a higher alcoholic content, less acidulous and richer in fragrance.
- Other types: Superiore (Superior wine); Spumante (Sparkling wine); Passito (made from dried grapes).