Vermentino Reserve
Native to the maritime growing regions of Liguria, Corsica and Sardinia, Vermentino has adapted splendidly to our 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.
Featured Profile
The flourishing adoption of VermentinoVintage Factors
Year
2017
Cellar Life
5yrs
We were fortunate to enjoy a fine growing season in 2017. This 20th consecutive harvest under our viticulturist Fernando Franco rewarded us with a beautiful crop. The season started with an early bud-break followed by ideal gentle Spring rains, which supported a good bloom for the clusters. The early Summer was warm, although never becoming hot, and the grapes ripened with good speed. We started harvesting in perfect conditions with Moscato on August 8th, and finished on October 8th with Cabernet Sauvignon. All varietals showed great character, making this harvest reminiscent in style to 2007 and 2014, among the best we have experienced.
Awards
| Virginia Governors Cup 2019 | Gold Medal & Governor's Case of 12 Best Wines |
| Winemakers Challenge IWC 2019 | Platinum Medal and Best in Varietal |
| Critics Challenge IWC 2019 | Platinum Medal and Best in Varietal |
Vinification
| Fermentation | In stainless steel and aged with lees stirring for 7 months |
| Aging | On the lees for 7 months |
| Composition | Vermentino 100% |
| Analysis | Alcohol, 13.5 |
| Residual Sugars, .2% | |
| Total Acidity, .57 |
Food Pairings
Venison scaloppine in Vermentino and lemon juice
Pan-fried blue crab cakes & braised mushrooms
Sea scallop gratin in cream sauce with fresh basil
Tasting Notes
The Vermentino Reserve has vivid citrusy aromatics with a deep, dry palate of sustained structure, excellent body, lingering minerality and finesse of finish.
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