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Using native yeasts. Alcoholic fermentation takes place between 70-90 days at temperature of 26°C. Malolactic fermentation follows. Aged in 800 litre chestnut barrels filled about two-thirds of the way, to allow flor to develop. The barrels have an average age of 80-90 years, with some being as old as 150 years, and are made from chestnut trees that grow on the island.
When talking about Oristano Vernaccia, it is impossible not to mention Silvio Carta. Anchored to the tradition of Oristano Vernaccia, Silvio Carta's company can be considered one of the most prestigious winemakers in Sardinia. Since the beginning of the '50s, the cellar has mainly focused its attention on the appreciation of this wine, the most ancient in the area with alleged therapeutic properties and uncertain origins. Supposedly, the vine variety originated on the island. According to numerous archaeological finds discovered in the ancient town of Tharros, near Oristano, the Vernaccia wine was already cultivated in the area. Sardinia has the climate and territory conditions for the spreading of the Vitis vinifera (common grape vine), which was certainly growing spontaneously since ancient times. The Vernaccia history is similar to that of the grape vine and viticulture and it is assumed that it was present since the development of the first human communities on the island. It is not clear if its name comes from Vernum, which means 'spring' (rebirth) or more likely from Vernacula, which means 'local'. A complex wine, almost alchemical, that moves and fascinates whoever tastes it. The perfect expression of this part of the island. Ideal as a dessert wine, to dare with oysters but perfect with botargo and toasted bread.