Vernaccia di Oristano
Styles
Principal grape varieties
Terroir
Natural factors
- Plain formed by detrital-alluvial deposits filling the tectonic graben of the northern Campidano, along the Tirso river.
- Alluvial soils of the «Bennaxi» type (silty-sandy, deep, fresh) and the «Gregori» type (gravelly-clayey, with drainage issues), typical of the zone.
- Hills to the north and east composed of rocks from the Oligocene-Miocene volcanic-sedimentary complex and from Plio-Pleistocene basaltic plateaus.
- Mediterranean climate: mean temperatures 15–17 °C, rainfall approximately 650 mm/year concentrated in winter, prolonged summer drought.
Human factors
- Viticulture in the Oristano area is documented from the Nuragic period (1200 BC); the first written mention of the grape variety appears in 1327, in the "Breve di Villa di Chiesa".
- The yeasts that form a biofilm (flor) on the wine are recognised by the disciplinare as a relevant natural factor in the wine's bond with its territory.
Product characteristics
- The slow and complete ripening of the grapes, favoured by the environment, contributes to imparting the distinctive organoleptic characteristics of the wine.
Terroir / wine link
- "Flor" yeasts form a biofilm on the wine: the disciplinare identifies them as a natural factor of the terroir–wine bond, on a par with soil and climate.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- eAmbrosia register (EU) — File number PDO-IT-A1170
- Official trade body site — Laore Sardegna