VINEYARD | Just over a hectare and a half, entirely dedicated to the Vernaccia grape, trained as an alberello system. It is here that Judikes is born, a great Vernaccia di Oristano in the Riserva version. Located in the Tirso Valley, an area where the alluvial soils, of sandy texture, arise from the flowing for centuries of the Tirso river and its floods. The soils are very draining, due to the presence of sand and gravel which in these parts are called "bennaxi." The vines are fertilised with only natural organic substances, sulphur and copper are used and weeding is only mechanical. The microclimate is warm, especially during the ripening period of the grapes and enjoys the marine gusts of wind. Climate and soil contribute to having very ripe bunches, with high residual sugar, ideal for guaranteeing an alcohol content necessary for the long ageing that the wine undergoes.
PERSONS | It may seem difficult to talk about single people when we are dealing with a cooperative winery. But it's not like that, quite the contrary. Those involved are all the suppliers who work the vineyards every year with effort and passion and bring the grapes that yield jewels like the one we present to you. The Cantina della Vernaccia was born in 1953 bringing together some winemakers who work in a magical place, Sinis. Already known as Cantina del Rimedio, it currently bears the name of the wine that best represents and has represented the territory, Vernaccia di Oristano. The winery, in addition to the famous oxidative wine that is born thanks to a particular procedure and long ageing in wood, also produces whites and reds, always fruit of island's tradition.
WINE | Let's start with winemaking. Judikes is obtained through spontaneous fermentation in cement tanks and without temperature control. In the spring following the harvest, the wine is decanted into oak and chestnut barrels of different sizes, left unfilled. This is how the veil of flor yeasts that will protect the wine in the following years is formed. Time, at this point, does the work. The wine is left in the barrel for at least 15 years (for the Riserva version) and slowly it is enriched with that complexity and tertiary character that few wines in the world are able to convey. It is incredible what it offers to the nose: dried fruit, chestnut honey, but also saffron, pain d'epices, noble resins and touches of undergrowth. The mouth is dry, the sugar is not felt in the slightest. Rather it is the saline part that emerges and its flavour gives a long, deep sip, where you can also feel light tannic sensations and a touch of final freshness.
