Vernaccia di Oristano "Flor" DOC CONTINI
| Sommelier score | 91/100 | 2024 |
| 4 Grappoli AIS |
|
2020 |
| 3 viti Vitae AIS |
|
2020 |
| Winery | CONTINI |
| Denomination | Vernaccia di Oristano Doc |
| Vintage | 2019 |
| Grapes | 100% Vernaccia di Oristano |
| Alcohol content | 15,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | OR/40 |
| Winery headquarter | Azienda Vinicola Contini - Cabras (OR) - Via Genova, 48 |
| Bottle size | Standard bottle |
| Combination | Smoked Fish appetizers, Desserts, Hard cheese, spicy cheese, mushroom risotto, Scallops with mushrooms, Tagliatelle with mushrooms |
| Region | Sardinia (Italy) |
| Style | Full-bodied and intense |
| Wine list | Vernaccia |
The Vernaccia di Oristano Flor of Contini can be considered the emblem of the winery: Contini was in fact founded in 1898, when the founder Salvatore Contini began to devote his body and soul to the production of Vernaccia and its enhancement: It was thanks to its commitment and dedication that Vernaccia became the first wine in Sardinia to obtain the denomination of controlled origin. The estates of the Contini family amount to about 100 hectares divided between Penisola del Sinis, Pendici del Monte Arci and Valle del Tirso. Just near the latter, Vernaccia grapes are cultivated on sandy and clay alluvial soils: here the climate is quite favorable, with mild winters and hot and ventilated summers. At the end of the mid-October harvest, the bunches are subjected to soft crushing, and then aged for 4 years in drained barrels to obtain the development of the "Flor" veil that generates the typical hints of Vernaccia di Oristano.
Characteristics of this Sardinian wine
The organoleptic examination shows a golden yellow color with amber reflections. The nose is intense, broad and ethereal, with the characteristic note of almond blossom. The mouthfeel is dry, dry and full with a sour and bitter finish.
Serving suggestions tasting Vernaccia di Oristano Doc
Excellent to accompany aperitifs, pasta dishes based on fish, but also almond-based desserts. The optimal serving temperature is 8-10# if served as an aperitif and at 15°C served with desserts in a glass not very wide.
