Audarya (Serdiana/Cagliari)
During four days of extensive and thorough research in Cagliari pre-Covid, Audarya surfaced as our favourite Vermentino producer. Our former colleague Serena Costa’s Sardinian friend Gianluca Putzolu recommended we go to Cucina.Eat and ask for Giuseppe Carrus. That was our first night and it turned out to be an excellent recommendation. Giuseppe gave us a vinous tour of Sardinia and orientation was completed in one sitting. Audarya appeared (and shone) in the line-up. We tried many a Vermentino over the following days and a trip to Oyster, Filippo Mundula’s restaurant/wine bar in Cagliari, confirmed that Audarya was our favourite.
June 2025. Our latest shipment arrived recently and we are happily swimming in Vermentino again. 2024 was a cooler vintage, hence the slightly lower alcohol level of 12.5%. This fresh bottling was gently pressed and fermented in stainless steel to preserve its bright, clear, zesty, limey notes.
We saw Nicoletta Pala in April. Nicoletta runs Audarya with her two brothers, Salvatore and winemaker Davide, supported by their father Enrico. She was telling us that her great grandfather was a shepherd who built up two hectares of olive trees and a farm where they reared horses, chickens and goats. Her grandfather, another Salvatore, started growing Cannonau (aka Grenache) in 1948. The family now have four estates in different parts of Sardinia, all planted with traditional bush vines. Their main vineyard is just 20 kms north of Cagliari.
