Sardinian Gold Oristano Cantina Sociale Vernaccia 1963 (producer reused labels from 61)
Sardinian Gold Oristano from the 1963 vintage is a white wine produced by Cantina Sociale Vernaccia on the Italian island of Sardinia. The island differs markedly from the Italian mainland with its raw geography, shaped by granite and limestone, and where the vineyards stretch from the windswept coasts to the mountainous and wild interior, called Barbagia.
The wine is made from the Vernaccia di Oristano grape, an ancient variety that belongs in the Tirso river valley in western Sardinia. Archaeological finds of grape seeds indicate that the variety or its ancestors have been cultivated on the island for millennia. Today the grape is grown almost exclusively in the province of Oristano, where it thrives in the sandy and alluvial soils of the river valley. Historically, the variety has played a major role in local wine production, but since the 1970s the total planted area has fallen markedly from over 1,500 hectares to just a few hundred hectares.
The production of Vernaccia di Oristano is particularly known for its traditional, oxidative method of making. The grape must is typically fermented and stored in oak or chestnut casks that are not filled completely. This leaves room for a protective layer of flor yeast to form on the surface of the wine. This edition, which the producer describes as the classic wine of the Tirso valley, is made in a light and extra dry style with an alcohol content of 15.5.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Sardinia
Sardinia differs significantly from the Italian mainland. Here it is grapes that Cannonau (Grenache) and Vermentino, which dominates. Geographically, the island is rugged and characterized by granite and limestone, with vineyards stretching from the windswept coasts to the mountainous and wild interior, called Barbagia.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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