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.

Sicily Sicily is a happy island for wine: from the slopes of Etna to the coasts of Cerasuolo, to the small islands of Salina and Pantelleria, each area has its own grape variety and style, with wines so different that sometimes they seem to come from different continents, obtained both from native grapes such as Grillo, Carricante and Frappato, and from great international grapes that have found a small paradise on the island, such as Chardonnay. Viticulture in this region has ancient origins, suspended between the legend that tells of a thirsty Dionysus, from whose tears the first vine was born, and the history that documents the arrival of the Greeks, and before them even the Phoenicians, with the first rooted cuttings.

Character and uniqueness of Sicilian red wines.

The slopes of Etna certainly represent one of the most suitable areas for viticulture in Sicily, with excellent results for Sicilian red wine, which here takes on an almost alpine elegance. Here the extreme conditions such as the volcanic soil, the slope of the land and the altitude of the vineyards make viticulture heroic and there are few indigenous grapes, such as Nerello Mascalese and Nerello Cappuccio. Sicily, however, has many other interesting appellations as regards red wines: in addition to Etna Doc we find in fact, next to the very small Doc Eloro, which preserves rare native grapes such as Perricone and Pignatello, the Contessa Entellina appellation, cradle of cult Sicilian reds, such as Mille e Una Notte, obtained from Nero d'Avola or from international Cabernet and Merlot grapes. Do not forget the Cerasuolo di Vittoria, in south-eastern Sicily, the only DOCG in the region and an admirable union of Nero d'Avola and Frappato.

Sicilian white wine: dry or sweet, it is however a masterpiece.

Carricante, Grillo, Chardonnay, Malvasia: Sicily is not only the home of great red wines but also of intense and fragrant whites and sweet wines to make you lose your mind. From the aromatic grapes of Chardonnay are born Sicilian white wines for aging in Doc Melfi and Alcamo, able to compete with the great wines of Burgundy, while Moscato, Zibibbo and Malvasia give life to fresh and exciting wines in Salina and on the Sicilian coasts, which become splendid sweet passito wines in Pantelleria, Lipari and Noto. The results of heroic viticulture on Etna are also exceptional, where the whites obtained from Carricante grapes stand out for their minerality and longevity. Last but not least, Marsala, born mainly from white grapes and historical wine of the island of Sicily.

What is the finest Sicilian wine?

It is difficult to answer this question, because Sicily has a wine production equal to that of Veneto and Tuscany, certainly we cannot fail to mention among the red wines the Mille e Una Notte by Donnafugata and the Harmonium by Firriato among the red wines and Planeta's Chardonnay among whites. However, there are other wineries that produce excellent wines such as Tasca d'Almerita and Duca di Salaparuta, Li Ciuri and Cusumano, Palmento Costanzo and Nicosia just to name a few. Finally, among the big names in sweet wines, we cannot forget the Marsala di Florio and the sweet wines of Donnafugata.

What is the oldest sweet Sicilian wine?

Marsala is undoubtedly one of the oldest sweet wines in Sicily: as early as 1832 Vincenzo Florio, a native of Bagnara Calabra, exported this sweet wine to over 99 countries around the world.

What is the best match for a white Sicilian wine?

The Sicilian white wines, with their characteristic intensity that unites them all, the minerality that characterizes those of Etna and the savory notes typical of those born on the islands are perfect in combination with all fish dishes rich in taste, from dishes with sardines up to pasta with swordfish, passing through fish soups and cous cous up to stuffed squid and sweet and sour tuna and aubergine caponata.