[ver-mehn-TEE-noh]

Claims native terroir in the very heart of the Mediterranean Sea, it is most widely known from the Island of Sardegna but thrives along the coast of Italy, in Liguria and Tuscany, and in pockets along the south of France as well. It can make a versatile range of wines with beautiful aromatics and, most importantly, ample natural acidity. It is certainly grape to be on the lookout for more of here in the states and could even be the first Italian native white variety to truly take off in California (Pinot Grigio doesn’t count.) It’s also likely your new favorite thing, that is, if you’ve not fallen in love with it already.

*Sardegna: Dettori / Pala

*Liguria: Ottaviano Lambruschi / Il Monticello / Giachomelli

*Pigato Liguria: Bruna / BioVio