Vermentino, fragrance of the sea, sun and wind

YiS Team: Annalisa Bucci


Friday, April 5th, 2024


Vermentino, fragrance of the sea, sun and wind

As the northwesterly wind whips across the rugged rocks of Gallura, it is the fresh, lively face of Sardinia at its best.

Intense, with a strong, fragrant and harmonious character. Vermentino embodies the distinctive features of nature and of the identity of Sardinia. When you think about Vermentino, the vineyards on the granite hillsides of Gallura, caressed by the sea breeze, or perhaps the green rows that adorn the rolling landscapes across the rest of the island come to mind. Everywhere, on the land that comes from granite weathering and on the chalky and clay-rich soils, Vermentino is synonymous with full-bodied, elegant wines, with an unmistakable straw yellow colour and a hint of green..

The northeast is the home of Vermentino di Gallura, a DOCG wine, while everywhere else the name becomes Vermentino di Sardegna. The first is made according to stricter rules: at least 95 percent of Vermentino grapes must be produced in Gallura and grown at altitudes not exceeding 500 metres, making the aroma more flavourful and flowery. The second requires that at least 85 percent of Vermentino grapes come exclusively from the Sardinian territory and provides fruitier notes.

80 percent the Vermentino vines grown in Italy are found in Sardinia. Its origin, however, is uncertain and debated: the most probable theory is its arrival in Europe from the Middle East, thanks to the Greeks, who introduced it in Marseilles. From the French city, it spread to Liguria and to Tuscany, reaching Sardinia via Corsica. Here, thanks to constant winds, a mild climate and the rugged ground, Vermentino found its chosen land.

Table wine? Also, but not only: its fresh taste and flowery and fruity flavours make it an excellent aperitif. It is perfect with fish dishes, from seafood starters to pasta and risotto “allo scoglio” or with shellfish and roasted fish. It is also excellent with cheeses, white meats and mushroom-based dishes. It is best as a young wine – one or two years old – and at low temperatures: taste it cool and you will be able to appreciate every note.

Sardegna Turismo

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