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Vermentino is a grape varietal shrouded in mystery and celebrated for its vibrant, aromatic wines. From its potential Spanish origins to its sun-drenched Italian expressions, particularly in Tuscany, Liguria, and Sardinia, Vermentino offers a unique tasting experience that reflects the diverse terroirs it calls home.
The origins of the Vermentino grape remain a subject of passionate debate among viticultural experts. While its exact birthplace is uncertain, the prevailing theory suggests a Spanish lineage, from which it embarked on a remarkable journey across the Mediterranean. This migration led to its establishment in various regions of France and, most notably, in Italy, where it thrives along the sun-kissed coasts.
In Italy, Vermentino has found its most expressive homes in three distinct regions:
Tuscany: Tuscan Vermentino, often grown in the coastal areas of Maremma, exhibits a characteristic minerality and a richer, fuller body compared to its counterparts. It's known for its aromatic complexity, often showcasing notes of white flowers, citrus, and herbs.
Liguria: Ligurian Vermentino, known locally as Pigato, shares a close genetic relationship with the broader Vermentino family. However, it distinguishes itself with its intense aromatic profile, often featuring notes of peach, almond, and a distinctive saline minerality, reflecting the region's coastal influence.
Sardinia: Sardinian Vermentino, particularly from the Gallura region, boasts a crisp acidity and a delicate balance of floral and fruity notes. The island's unique terroir contributes to its distinct character, often marked by a slightly herbaceous quality.
The distinct expressions of Vermentino in Tuscany, Liguria, and Sardinia offer a fascinating exploration of the grape's adaptability.
Vermentino Nero is a rare and fascinating red grape variety believed to be native to the coastal hills of Tuscany, particularly in the provinces of Massa-Carrara and lower Lunigiana. Although its exact origins remain uncertain, many scholars suggest it may be a natural mutation of Vermentino Bianco, as the two share several morphological characteristics. Traditionally cultivated in this small area of northern Tuscany, Vermentino Nero nearly disappeared after the Second World War.
Fortunately, in the late 1980s, the variety was rediscovered and revived thanks to the vision and determination of a few pioneering wine producers in the Massa area. Since then, interest has grown, and other wineries within the province have resumed its cultivation, producing wines both in blends and in varietal (pure) expressions.
Today, Vermentino Nero is found as a complementary grape in the Colli di Luni Rosso DOC, and forms part of the blends for Rosso Toscana IGT (specific to the Massa-Carrara area) and IGT Val di Magra Rosso and Rosé. Despite its rarity, this native red grape offers unique qualities that set it apart in Tuscany’s diverse viticultural landscape.
The Vermentino Nero grape produces medium to large, black, spheroidal or short-ellipsoidal berries with a greenish-yellow waxy skin that turns golden-yellow to amber when well exposed to the sun. The bunch is medium-sized, cylindrical or pyramidal in shape, sometimes with one or two long, pedunculate wings. Typically, the bunches are loose or moderately compact.
Vermentino Nero vines show high vigour, medium-late ripening, and high productivity, making them well-suited to the warm, hilly terrain of coastal Tuscany.
When vinified, Vermentino Nero wines are ruby red in colour and offer a fragrant, fruity nose with floral and red berry aromas. On the palate, the wine is medium-bodied, well-balanced, and persistent, with a bright, elegant character. Whether used in blends or crafted on its own, Vermentino Nero delivers a unique and expressive taste of Tuscany’s lesser-known winemaking heritage.
Vernaccia di Oristano is an ancient white grape variety native to the province of Oristano, in western Sardinia, where it has been cultivated since antiquity. Today, its cultivation is limited to just around 45 hectares, preserving its status as a rare and historically significant grape. While it shares its name with Vernaccia di San Gimignano, the two varieties are ampelographically unrelated, representing entirely different genetic lineages and wine styles.
The origin of the term “Vernaccia” is debated. Some theories suggest it derives from the Latin “ver” (spring) or “vitis vernacula”, meaning “homegrown vine,” as referenced by Columella in his agricultural treatise De Re Rustica. Others speculate a connection to the Grenache (Garnacha) family, though this link remains unconfirmed.
Vernaccia di Oristano is best known for producing Vernaccia di Oristano DOC, a unique and traditional Sardinian wine. Grown exclusively in the Oristanese area, this grape variety thrives in the region’s saline-rich soils and warm climate. It is prized for its ability to age under a veil of flor (yeast), similar to the process used in sherry production, creating complex, oxidative wines with remarkable longevity.
The berries are white, medium-small, and round or slightly oval, with thin, fragile, and very waxy skins that range from yellow to golden-green hues. The bunches are small, cylindrical or cylindrical-conical, and fairly compact. The vine exhibits medium to high vigor, medium-late ripening, and consistent, abundant yields.
Wines made from Vernaccia di Oristano are typically amber-yellow, with the color deepening through extended aging. On the nose, they offer a delicate, ethereal bouquet, often featuring almond blossom, dried fruit, and oxidative notes. On the palate, these wines are dry, savory, and warm, with a light body and signature bitter almond finish. Their elegance and finesse make them a unique expression of Sardinian winemaking heritage.
Vernaccia Nera is a rare and distinctive red grape variety native to Marche, particularly cultivated around Serrapetrona, in the province of Macerata. Despite its historical significance, Vernaccia Nera is grown in very limited quantities today, with just 45 hectares under vine, making it a true rarity from both ampelographic and oenological perspectives.
The name “Vernaccia” likely derives from the Latin word ver, meaning spring, or from vitis vernacula, meaning “local vine,” as referenced by the Roman writer Columella in De Re Rustica. However, some scholars suggest a more recent origin, possibly linking it to the French variety Grenache or its Catalan synonym Garnacha. Indeed, Vernaccia Nera shares notable similarities with Garnacha, as well as with Cannonau of Sardinia and Tocai Rosso from the province of Vicenza. While all three varieties have a common genetic ancestry, they are still officially classified as separate cultivars in Italy’s National Register of Grapevine Varieties.
Vernaccia Nera is a late-ripening, vigorous vine with high yields. Its berries are black, medium-sized, and spherical, featuring a thick, black-purple skin. The grape clusters are medium in size, tight, and cylindrical-conical, often with wings. The leaves are typically medium, five-lobed (sometimes three-lobed), and orbicular in shape.
Vernaccia Nera is best known for its role in producing Vernaccia di Serrapetrona DOCG, a unique red sparkling wine. The winemaking process is particularly unusual: about 40% of the grapes are dried (appassimento method), and then blended with wine made from fresh grapes before undergoing a secondary fermentation. This labor-intensive process results in a wine of exceptional character and quality.
The resulting wine is a ruby red, though not very intense in color. It offers a vinous aroma and a fresh, harmonious palate that is medium-bodied with a slightly bitter finish.
The Vespaiola grape is a white variety native to the Veneto, particularly in the hills around Vicenza, with deep historical roots in the town of Breganze. While the precise origin of the grape remains uncertain, its documented presence dates back to 1825, when Acerbi mentioned it in the areas of Bassano and Marostica.
The name Vespaiola - much like Vespolina - comes from the Italian word “vespa”, meaning wasp, and refers to the insect’s strong attraction to the grape’s high sugar content in the period close to harvest. This natural sweetness is a key trait of the variety and plays a central role in its versatility.
Vespaiola is most prominently featured in two distinct wines under the Breganze DOC: the dry Vespaiolo, and the sweet, passito-style Torcolato. Vespaiolo is a dry white wine, appreciated for its freshness, fruit-driven character, and easy-drinking style. Torcolato, on the other hand, is made from grapes that are dried before fermentation, resulting in a sweet wine with impressive structure, intensity, and ageing potential.
The Vespaiola vine is moderately vigorous and reaches average ripening time. It produces small, winged, cylindrical-conical bunches that are not very compact, and features white, medium-sized berries with thick, yellow-golden skins that are very waxy and substantial. The vine’s leaves are typically small and round (orbicular).
When vinified as a dry wine, Vespaiola produces a pale straw yellow wine with delicate golden reflections. The nose is subtle and refined, offering gentle notes of fresh fruit and herbs, rather than pronounced intensity. On the palate, the wine is fresh, well-structured, and fruit-forward, with a clean, satisfying finish. The resulting wine is known as Vespaiolo, particularly under the Breganze DOC, where it is celebrated for its elegance and drinkability..
When the grapes are dried for Torcolato, the resulting wine is golden yellow with rich amber tones. The bouquet becomes intense and complex, with aromas of dried flowers, flint, and honey. On the palate, Torcolato reveals a harmonious balance of sweetness and acidity, giving it both depth and freshness, making it a standout among Italian dessert wines.
The Vespolina grape variety is an ancient and noble red grape native to northern Italy, primarily cultivated in the Oltrepò Pavese, the southernmost area of the Pavia province in Lombardy. Nestled between the gentle hills and valleys that rise towards the first formations of the Apennines, Vespolina thrives at elevations ranging from 100 to 500 meters above sea level. This grape has long been cherished for its ability to produce wines of remarkable elegance and aromatic complexity.
The name Vespolina likely stems from its attraction to wasps ("vespe" in Italian), which are drawn to the high sugar content of its ripe berries at harvest time - a trait it shares with other similarly named varieties like Vespaiola. Locally, Vespolina is also known by the synonym Ughetta, a name that hints at its historical importance in the Oltrepò area, where it was widely cultivated from the late 18th century until the devastation of phylloxera led to its decline.
Today, Vespolina has found renewed appreciation, particularly in the provinces of Novara, Como, and Piacenza, and is notably present in the prestigious appellations of Gattinara and Ghemme. While it is occasionally vinified on its own, Vespolina is traditionally blended with other indigenous varieties such as Nebbiolo, Barbera, Croatina, and Uva Rara. In blends, it imparts a distinctive spicy and peppery character, adding depth and aromatic lift.
From a viticultural perspective, Vespolina has medium vigor and prefers fresh, deep, moderately fertile soils that are not overly dry. It favors sunny exposures and matures at a medium-late stage in the growing season. The vine produces moderate but consistent yields, and is relatively easy to manage in suitable conditions.
The grapes are medium-sized, ellipsoidal with blue-black skins that are thin yet waxy, forming medium, moderately compact clusters that are typically cylindrical or conical and often winged. The leaves are wedge-shaped or pentagonal with five lobes, contributing to the vine's recognizable appearance.
Wines made from Vespolina are a true delight for the senses. They typically show a vibrant ruby-red color, with floral and spicy aromas reminiscent of violets, black pepper, and red berries. On the palate, Vespolina wines are fresh, lively, and light to medium-bodied, making them particularly enjoyable when consumed young. With its unique aromatic profile and food-friendly structure, Vespolina is a grape that offers both tradition and versatility.
The Vien de Nus grape variety takes its name from the town of Nus, located near Aosta in Italy’s Valle d’Aosta region, where it has been cultivated for centuries. The name translates to "plant of Nus," reflecting its strong connection to the area.
One of the most widely grown native red grape varieties in the region - alongside Petit Rouge - Vien de Nus is part of the "Orious" family, a group of autochthonous vines that have naturally evolved over time in their local environment.
Also referred to as Gros Vien or Gros Rodzo, Vien de Nus is cultivated across a wide area stretching from Donnaz to Avise, on both sides of the Dora Baltea River, at elevations reaching up to 750 meters. It is a key component in several DOC red wines from Valle d'Aosta.
The ampelographic characteristics of Vien de Nus are distinctive and well-adapted to its alpine environment. The berries are black, large, and spherical, featuring a thick, waxy blue-black skin that contributes to the grape’s resistance and rich color. The bunches are medium to large in size, conical-pyramidal in shape, often winged, and moderately compact, ideal for balancing ripeness and ventilation. The leaves are large, pentagonal, and deeply five-lobed, typical of many indigenous grape varieties from mountainous regions.
The vine is highly vigorous and typically mid-early ripening. While it is capable of producing abundant yields, its productivity can be inconsistent due to its susceptibility to disease and adverse weather conditions.
Wines made from Vien de Nus are deep purple-red in color, gradually shifting to garnet hues with age. They feature an intense, vinous aroma and a dry, soft, and light-bodied palate, with relatively low alcohol content. These wines reflect the terroir of the Alps and the long-standing winemaking traditions of Valle d'Aosta.
Viognier is a white grape variety originally from the Rhône Valley in France, where it was once on the verge of extinction due to its notoriously low yields and demanding growing conditions. For a time, just a few hectares remained - mainly in the Condrieu and Château-Grillet appellations - but the grape has since enjoyed a remarkable revival. Much of Viognier's resurgence is due to its seductive aromatic profile and full-bodied character, which have captured the attention of winemakers and wine lovers around the world.
In Italy, Viognier was introduced relatively recently and in small quantities, initially as a blending grape. Early plantings appeared in Tuscany and Piedmont, where it was often added to local or international varieties to lend aromatic lift and textural richness. However, in the last decade, Italian winemakers, particularly in Tuscany’s coastal Maremma region, have begun producing pure Viognier wines, with remarkable results.
Maremma Toscana has quickly established itself as the premier Italian region for Viognier. The area's sun-drenched hills, cooling maritime breezes, and well-drained soils provide ideal growing conditions for this temperamental variety. Here, Viognier achieves full ripeness while retaining enough acidity to balance its naturally high sugar and alcohol levels, crucial for creating wines of structure and elegance rather than flatness.
Today, Viognier can be found across several Italian regions, but few areas match the balance and depth achieved in Tuscany. While some producers offer lighter, more refreshing styles aimed at easy drinking, the most compelling expressions remain those with greater weight, depth, and complexity - often from Maremma - where the grape’s full potential is realised.
Viognier wines are known for their intensely aromatic character. When young, they display expressive floral and fruit notes, think white peach, apricot, honeysuckle, and tropical fruits. With age, Viognier becomes more elegant and nuanced, showing subtle spice, minerality, and a creamy texture that enhances its gastronomic appeal.
Though it remains a niche grape in Italy, Viognier's versatility and distinctive profile have secured it a growing place in modern Italian winemaking.
The Vitouska grape is an authochthonal Slovenian variety present in the Karts area, both in the Friuli-Venezia Giulia and in the Slovenian side. Its name seems to have come from the town of Vitovlje in Slovenia, known as Vitovska Gargania and it has been present in this area since time immemorial.
It is primarily known by the synonymous of Vitovska. Until a few years ago it was almost exclusively vinified in blends, but recently there has been a trend towards the rediscovery of authochthonal and forgotten grapes and wine quality of this variety have made that more and more producers propose it vinified alone.
The berry is white, medium, spherical, slightly elongated with medium waxy, green skin. Its bunch is large, pyramidal, winged, and compact with a large, pentagonal, five-lobed leaf.
The Vitouska grape has medium vigor and mid-early maturing. In spite of a tendency towards floral abortion, its production is generally good and regular. The wine produced from this grape gives a pale straw yellow colored wine. The fragrance is fruity and light balsamic, with hints of pear and sage. The taste is dry, fresh and fruity.
The vine Vuillermin, after having risked extinction, is currently cultivated sporadically and almost exclusively in the municipalities of Chambave and Chatillon and in the province of Aosta.
This ancient red grape variety was once called Eperon or Spron, now missing names. The Vuillermin seems to be genetically related to the Fumin, although according to recent studies it derived from Prié and has some closeness with Cornalin.
The berry is black, medium-small, spherical with solid, waxy, opaque blue skin. The bunch is medium-small, pyramidal, winged, medium compact.
The Vuillermin vine gives a deep red purple color wine. The scent is vinous and intense; the taste is full-bodied with good tannins and good structure.
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