Vermentino, Lazio

Vermentino is a white grape variety grown mainly in Sardinia, in the Liguria del Levante and along the Tuscan coast, in particular in the area of Bolgheri. Vermentino is also present in Corsica and in the south of France, where it is called Rolle. It seems that the provenance of Vermentino is to be traced back to Spain, with a progressive diffusion that from Corsica allows the grape to reach Liguria as early as the nineteenth century, ie before its diffusion in Tuscany. It is in this region that Vermentino gives its best in the provinces of Grosseto, Livorno, Lucca and Massa Carrara. Nonetheless, the origins of Vermentino still remain quite mysterious, but the analyzes conducted on the DNA have revealed that Vermentino, Pigato and Favorita are actually different clones of a single grape variety which has then differentiated over the centuries also according to the different terroirs . It is a typically Mediterranean grape, which loves a warm and sunny climate, withstands the wind well and is best expressed on hilly terrain. Above all the proximity to the coast, which would penalize other varieties due to the brackish winds coming from the sea, is an aspect that positively influences the correct ripening of the Vermentino grapes.

The great versatility of Vermentino also concerns the processing techniques that can concern a late harvest, a vinification in steel for the most straightforward and immediate wines, aging on the lees and aging in cask. In the latter case it is demonstrated that Vermentino is not to be classified as a seasonal wine and that the ability to evolve of the wine produced represents one of the many possibilities offered to trace an identity profile. Vermentino is the most widespread white grape variety in Sardinia, a region in which it expresses high quality levels, in particular in the Gallura area where for recognition according to the Vermentino di Gallura DOCG specification it requires a presence of Vermentino equal to 95%. In any case, Vermentino can be vinified as still, sparkling or passito wine. Straw yellow in color with greenish reflections, Vermentino has a dry taste and a slightly bitter note that tends to disappear with aging. The wine has a bouquet characterized by fruity aromas of peach, apricot, white melon, well matched with hints of Mediterranean scrub. Given the high temperatures that accompany the ripening of the grapes, Vermentino can develop a good alcohol content and moderate acidity.

Vermentino di Gallura

Authentic expression of Sardinia, Vermentino di Gallura is an oenological pride of the region and has found its place of choice in the granite soils of the northern area of the island. Today the production of Vermentino di Gallura is concentrated in the municipalities of Tempio, Monti, Berchidda and Oschiri. The production of Vermentino di Gallura DOCG is regulated by a production disciplinary which provides for the Superiore, Frizzante, Spumante, Passito and Late Harvest versions. To fall within the production specification, it must have at least 95% of Vermentino produced in the area coinciding with the northern area of Sardinia identified by the production specification. For the basic version, the color is straw yellow with light greenish reflections, with great aromatic intensity, a slightly bitter aftertaste and an alcohol by volume of at least 12%.

What are the characteristics of a wine produced with Vermentino?

Vermentino can be produced in purity or appear in blend with other white berried grapes, has a straw yellow color with greenish reflections and a rich bouquet with hints of Mediterranean scrub, complex aromas of citrus and flowers, often accompanied by a bitter taste for the youngest wines. On the palate it is intense and complex, elegant and fresh, not unrelated to a certain softness in the aged versions.

What are the best combinations for Vermentino di Gallura?

Vermentino di Gallura can be drunk in combination with seafood or land dishes given its versatility. The perceptible freshness makes it ideal with crustaceans and molluscs, fatty fish such as grilled salmon and seafood. Vermentino di Gallura also goes well with risotto and pasta with fish sauces and cheeses such as Pecorino Sardo.

Is Vermentino a sparkling wine?

One of the peculiarities of Vermentino consists in the possibility of vinifying it as a sparkling wine, without the dispersion of carbon dioxide produced during fermentation. Usually the controlled variation of temperature causes this variant in some wines and, in the case of sparkling Vermentino, there is an accentuation of the freshness and creaminess obtained from contact with the yeasts.

Lazio wine has very ancient origins, dating back to the Etruscan population who inhabited the areas of Tuscany and upper Lazio. From these antecedents the Roman civilization was able to draw a wine culture and develop it at the gates of the city of Rome, in particular in the south-eastern area currently corresponding to the Castelli Romani area. It was here that prominent figures such as Cato the Censor and Marco Tullio Cicero had chosen to place their summer residences, far from the busy city and the chaos of public life. The wine culture linked to the evolution of the Empire soon allowed the spread of local and imported wines which, almost uninterruptedly, have given us historical evidence on the habits and methods of consumption of the time. Just Cato already in the first half of the second century BC published a De agri cultura a text of enormous importance in testifying the success of viticulture in the Castelli Romani and full of insights and advice on how to raise the vine and proceed with healthy winemaking practices. On the other hand, a legend that refers to the Viterbo area the celebrity of Montefiascone Est is due to the XII century! East!! East!!!. It is a white wine remembered for the singular story of Bishop Johannes Defuk, a prelate known for his great passion for wines who, finding himself in the retinue of Henry V traveling to Rome, decided to entrust a very delicate task to his messenger: distinguish inns where quality wine was served with a sign of recognition. The servant himself mentioned three times, with the initials East! East!! Est !!!, the place where this excellent wine was served, destined to remain in history. The popularity of these areas still allowed during the mid-19th century to classify the wines of Montefiascone, Frascati and Marino as the most popular wines. Still widely consumed today thanks to the careful work of promotion and protection, the Marino DOC and Frascati Superiore DOCG appellations continue to offer and spread important varieties such as Bellone, Bombino, Malvasia and Trebbiano. Compared to red grape varieties, in addition to the important and albeit limited diffusion of Syrah and Cabernet Sauvignon, Cesanese remains a widely appreciated grape in southern Lazio and normally considered suitable for the production of fresh and drinkable wines. Since 2008 Cesanese del Piglio is the only red wine with the DOCG designation. In the southern coastal area of the region, another grape has taken hold over time, continuing to exhibit positive feedback from the public of enthusiasts: Moscato di Terracina. With about 140 hectares of vineyards, Moscato di Terracina has the aromatic characteristics of Moscato grapes and is vinified in both the dry and sweet versions.

Lazio red wine

The Lazio red wine is produced with a series of red grape varieties and following a distribution based on the pedoclimatic characteristics of the region. In Ciociaria, an area within the Province of Frosinone, Cabernet Sauvignon is particularly widespread, giving rise to the Atina DOC appellation. In the southern area of the capital, some reds based on Sangiovese, Syrah and Petit Verdot are produced, often surpassed in terms of consumption and notoriety by the great whites based on Malvasia. A large part of Sangiovese is also widespread in northern Lazio while the Cesanese dominates in the area south of Rome, concentrating above all in the area between Fiuggi and Palestrina.

What is the best wine of Lazio?

It is difficult to say which is the best wine of Lazio with so many varieties to try and many provincial representatives. Certainly the Cesanese del Piglio is a wine to be enhanced by dedicating repeated tastings to it, while the Castelli Romani deserve the discovery of Malvasia Puntinata through the tasting of wines falling within the Frascati DOC and Frascati Superiore DOCG appellations.

Which are the wine producers of Lazio?

Poggio Le Volpi, Casale del Giglio and Federici are undoubtedly among the best wine producers in Lazio for the Castelli Romani area. Located near the Umbrian border, the Sergio Mottura winery also deserves particular attention.

What are the best food pairings for Lazio wines?

The possibility of ranging between red and white wines certainly grants a wide choice for pairing Lazio wines with regional or Italian dishes. Surely the great reds of Lazio lend themselves very well to grilled meats such as lamb and pork, managing to support very well very tasty local first courses such as carbonara and gricia. The versatility of dry whites allows very dynamic combinations with fried fish or grilled fish as in the case of dry Moscato di Terracina. Also interesting is the pairing of wines based on Malvasia Laziale with roast pork such as porchetta castellana or with fried lamb and artichokes.