Vine training
Mature bush vines, espalier (Guyot and spurred cordon).
Grape yield per hectare
30/40 quintals.
Vinification
Vernaccia obtained partly from raisined grapes, partly from grapes harvested and vinified traditionally, off the skins, with soft pressing and fermentation at a controlled temperature.
Ageing
The raisined part matures in steel, while the remainder matures in oak and chestnut barrels, which are not filled to allow the development of the characteristic veil of flor yeast, which generates the unmistakable perfume of Vernaccia di Oristano, followed by a few months in the bottle.
Colour
Brilliant, amber-coloured with golden reflections.
Serving temperature
Serve at 12°/14°C.
Tasting Notes
Sweet and smooth come together in a perfect balance with freshness and flavour, long intense aromatic persistence and complete harmony.
Aroma
A broad array of honey and apricot scents, sultanas, almond and hazelnuts blend in a white chocolate finish.
Pairings
A perfect partner for typical Sardinian pastries and blue cheeses, or try with mango cheesecake with a light grating of cured mullet roe.
Harvesting
Early October