This wine is not your typical Vernaccia. It is intentionally oxidized and drinks more like a dry Sherry although it is not fortified.
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.