Mature bush vines, espalier (Guyot and spurred cordon).

40/50 quintals.

Traditional, off the skins, with soft pressing and fermentation at a controlled temperature.

Maturation in oak and chestnut for about four years. The barrels are not completely filled to allow the development of the characteristic veil of “Flor” yeast, which generates the unmistakable perfume of Vernaccia di Oristano.

Bright ochre with gold reflections.

From 10°C for an aperitif to 15°C with desserts.

Warm and decisive on the palate, gentle, with freshness and flavour in a persuasive finish.

Great intensity and complexity, apricot and bitter orange come together in a finish of flowering almond and honey.

An excellent aperitif when served chilled at 8-10°C which goes perfectly with cured mullet roe dishes. At 15°C pairs well with almond-based pastries.

Mid-October.