Our first Vermentino has bright aromas of lemon verbena, fresh flowers, and spring rain. You’ll find flavors of Meyer lemon curd, cream, and Marcona almonds. This Vermentino boasts racy acidity up front balanced by round creaminess across the palate and a mild salinity on the finish.
Upon reaching the winery in the morning these grapes were destemmed and pressed immediately to stainless steel tank where they fermented slow and cold. We chose to ferment with a Chardonnay yeast to encourage additional body in the finished wine. After primary fermentation no malolactic fermentation occurred, to keep the aromatics and flavors fresh and fruit forward. We bottled as quickly as possible to keep it crisp and bright.
Oysters, scallops, and fish soups such as cioppino are classic coastal pairings. Tomato bruschetta, white bean soup, pesto, and farinata are all delicious and traditional pairings with Vermentino. Being by its nature a coastal grape, Vermentino is a perfect pairing with seafood dishes typical of the Ligurian coast or Italian island of Sardinia. Vermentino is also considered one of the few wines that pairs well with artichokes, so don’t be afraid to pair with a variety of artichoke preparations, and we think stuffed roasted artichoke halves would pair perfectly.
No oak aging, held in stainless steel until bottling.
Vermentino grows primarily in the Italian regions of Sardinia, Liguria, and Tuscany. It also grows in France, where it is known as Rolle, and is said to have possibly migrated to Italy after originating in Spain. We think that makes it a truly Mediterranean grape! It produces a white wine that is sometimes aged in oak and sometimes not. It tends to have a fuller bodied profile and herbaceous notes along with flavors or aromas of tart citrus, green apple, almond, and spring flowers.
126 cases produced