100% Vernaccia fermented with indigenous yeasts. After the traditional white winemaking process with soft pressing and temperature-controlled fermentation, the wine matures in non-topped-off oak and chestnut barrels (known as “Caratelli”) for at least 4 years. The oxygenation, together with the constant temperature range, allows the formation of the “Flor”, a film of yeasts that gives the wine its characteristic sherry-like aromas.
Vinous Review:
The 2019 Vernaccia di Oristano Flor bursts from the glass, a deep golden-yellow color. A rich bouquet blends dried apricots and peaches with hazelnut, almond custard and a savory whiff of crushed oysters. It is nearly glycerol in feel with cooling acidity to balance and waves of ripe pit fruits, complemented by sweet spices and hints of ground ginger. This tapers off long and staining, letting a touch of heat poke through, yet not distracting. A salty sensation lingers, and the mouth is left watering for more.
