Description of the wine: The wines produced with Vermentino grapes are fresh and soft, with an intense flavour that reminds of the sea and stones, elements that characterize it. Organoleptic characteristics: The wines made from Vermentino are pale yellow with light green reflections. They have a fine, intense, delicate aroma. In the mouth they are alcoholic, soft, with a slightly bitter aftertaste. Historical-cultural information and curiosities: According to some scholars, Vermentino arrived in Italy through France and became well established, thanks to a favorable climate and to genetic modifications, in the Ligurian coast and Tuscany, and especially in Sardinia, around the nineteenth century. Serving suggestions: The wines produced from the Vermentino grapes are generally excellent as an aperitif, accompanied by not too tasty appetizers. They are served very well also with the typical Sardinian dishes and fish dishes. Production area: The vinification of Vermentino takes place in Tuscany and Liguria, but especially in Sardinia (2/3 of Italian production), where we recognize two varieties: Vermentino di Gallura, which is produced in the homonymous territory of "Gallura" (province of Sassari and a small part of the province of Nuoro), and the Vermentino della Sardegna, which is produced instead in the provinces of Cagliari, Sassari, Nuoro and Oristano. Vines that are allowed to produce it: Vermentino (95-100%). To produce this wine, white grape varieties authorized by the province of Sassari, for a maximum of 5%, can contribute.
