

Vermentino is one of the most famous Sardinian vines, although not native, of which we have news from the middle of 800. Versatile, it easily fits different climatic conditions across the island, offering other characteristics depending on the area of production. It's vigorous, and if grown on calcareous soils, it gives structured wines with savory and pleasant fruity aromas. If grown on granite soils, it's characterized by mineral notes and fresh acidity
Bright straw yellow with greenish hints
The nose is characterized by a nice progression that goes from scents of rosemary, typical of the grape, to elderflower, white and yellow fruits and lychee.
It's smooth in the mouth, savory and lively, well structured, with an excellent alcoholic balance. The aromatic persistence matches with a pleasant drink, leaving a slight and typical bitter note.
It's a delicious aperitif served with cheese or cold cuts as Parma ham. It's nice with pasta served with white sauces, prepared for example with vegetables and Parmigiano, or with simply poached fish or chicken, seasoned with fresh herbs and finished with grated cheese. Very enjoyable if drank while eating white pizzas prepared to your liking, but avoid garlic seasoning--it will overpower the nuance to this wine! It fits well with Sardinian dishes served with bottarga (dried mullet eggs), as well savory cheeses and vegetables pies, dishes with shellfish and seafood also cooked au gratin, and moderately fatty cooked fish