Native to the maritime growing regions of Liguria, Corsica and Sardinia, Vermentino has adapted splendidly to the warm climate in Piedmont Virginia. A spontaneously ingratiating white wine of self-proclaiming love for seafood and fish in all preparations, Vermentino’s dry but distinctly luscious minerality is complemented by generous palate weight and length, which we capture with fermentation and aging in stainless steel, under continuing lees contact of at least 7 or 8 months.
| Fermentation | In stainless steel |
| Aging | On the lees for 7 months |
| Composition | Vermentino 100% |
| Analysis | Alcohol, 13.0 |
| Residual Sugars, .1% | |
| Total Acidity, .64 |
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