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

30/40 quintals.

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

Maturation in oak and chestnut barrels for at least 20 years, not filled to allow the development of the characteristic veil of Flor yeast that generates the unmistakable perfume of Vernaccia di Oristano.

Bright, rich amber.

Serve at 13/14°C in a large glass.

Voluminous and decisive in the mouth, enveloping and warm, freshness and sapidity with incredible length set the stage for a wonderful harmony.

Heady nose that opens on an array of almond flowers and toasted hazelnuts, touches of dehydrated apricot and honey in a salty finish.

Ideal with cured mullet roe and aged cheeses, also goes well with sweet biscuits when served at around 15°C.

Mid-October.