All about Vermentino

Sweet wine is always made by concentrating the sugar in grapes one way or another. This can be done by harvesting the overripe fruit late, for example. Or by drying the grapes, as is the case with the majority of Italian sweet wines. Or else by freezing the water in the grapes, like they do with ice wine, which ensures that only the sweet juice is extracted during the pressing. Whichever method the winemaker chooses, producing sweet wine is an elaborate process and the yields are small. In view of this, many of these elixirs are real bargains!

In Piedmont, Vermentino is known as Favorita, although this is increasingly giving way to the popular Arneis.

Along the Ligurian coast, it is known as Pigato. The name comes from the Ligurian word «pigau», meaning speckled – a reference to the pattern that appears on the ripe grapes.

Indigenous grapes are in demand, so Vermentino is also becoming increasingly widespread in Tuscany, where it has long been a native resident. Every now and then, 
it even crops up as an ingredient in Vin Santo.

Sella & Mosca are considered the guardians of native Sardinian grapes. It’s no wonder they do so well with Vermentino, as their flagship wine comes from the granite soils of the Gallura docg. On the nose, notes of ripe apple, apricot, acacia blossoms and bergamot appear. It is full-bodied yet wonderfully crisp and fresh on the palate. The taste of holidays and the sea! 

Vermentino also comes in red! Vermentino nero is grown in small amounts in Tuscany. However, its relation to its white brother is uncertain.

Vermentino goes wild for herbs and garlic. Enter pesto alla genovese! These two are a real dream pairing, both geographically and culinarily.

There’s almost nothing Vermentino likes more than seafood. Whether it’s oysters, garlic prawns, fish carpaccio, grilled or baked Mediterranean fish, spaghetti alle vongole or a crispy, hot and greasy fritto misto, Vermentino is a fantastic match for them all!