All about Vermentino
Ten years ago, we had a hard time even spelling Vermentino – yet today it is one of the most popular white grapes in Italy and seems to be catching on in California, too.
So what is it about Vermentino that makes it so appealing? Vermentino was thought to be a variant of Malvasia, an aromatic “kissing cousin” of the Muscat/Moscato family of grapes. However more recent DNA analysis indicates it is related to Furmint, a grape closely associated with Hungary. It will take a while longer to unravel which came first and what cultivar may be a derivation of the other – however the early consensus is it was introduced into Hungary from Italy. In the meantime, we hope you enjoy its subtle floral and fruity aromatics, with an effusive flavor profile hinting at sweet but devoid of any residual sugar.
Vermentino is traditionally grown in Liguria, Toscana, Corsica, in parts of southern France (the Languedoc and Provence) but probably reaches its highest level of expression in Sardegna – all relatively warmer regions, just like Lodi, California. Besides, most of our cooler coastal regions are really too cool to produce an outstanding example of Vermentino.
As we work to keep things local, we have found a new home for Vermentino in California, and it loves it here. Whether you are wine connoisseurs or wine neophyte, there are several ways to consider Vermentino, truly a versatile and often amazing variety:
Open a bottle of Uvaggio Vermentino to see for yourself. It is dry, crisp, aromatic and thoroughly drinkable. And because it's made by two guys with day jobs (and delusions of grandeur) you can afford two bottles. Escape the innocuous and embrace this grape.