At the end of alcoholic fermentation, the coarse lees are removed in order to keep the best lees containing mostly yeasts that have contributed to the fermentation. During the following 120 days, the wine is kept in oak casks and undergoes a weekly lees stirring operation (milling using small sticks). This improves the texture and aroma of the wine through autolysis of yeast cells.
Additional tasting notes
Color : bright straw yellow.
Nose : a refined fragrance blend of fruity grapes and roasting timber.
Mouth : dry, soft and warm on the palate, with good persistence.
Alcohol level : 13.5%
Winemaking : The aging lasts 6 months in barrels.
Food pairing : Aperitif, seafood, shellfish, fish
Aging potential : < 5 Years
Sardinia is home to some of the most traditional wine-growing practices in Italy, and to one of the richest selections of grape varieties and styles of wine. Its location in the Mediterranean Sea makes Sardinia one of the most distinctive ...More infos
The consecration of Oristano Vernaccia nationally and internationally is mainly due to the creation in 1953 of the Cantina della Vernaccia, 4 km north of the town of Oristano located in west central Sardinia. Marking the transition ...More infos