{"id":72800,"date":"2022-04-23T09:51:23","date_gmt":"2022-04-23T09:51:23","guid":{"rendered":"https:\/\/sardiniapoint.it\/wine-in-sardiniatraditional-winesvermentino\/"},"modified":"2022-04-23T09:51:23","modified_gmt":"2022-04-23T09:51:23","slug":"wine-in-sardiniatraditional-winesvermentino","status":"publish","type":"page","link":"https:\/\/sardiniapoint.it\/en\/an-island-a-continent\/wine-in-sardiniatraditional-winesvermentino\/","title":{"rendered":"WINE IN SARDINIA>TRADITIONAL WINES>VERMENTINO&nbsp;"},"content":{"rendered":"<p align=center><a class=\"rent\" href=\"http:\/\/www.sardiniapoint.it\/6789.html\">wine in Sardinia<\/a>&nbsp; | <a class=\"rent\" href=\"http:\/\/www.sardiniapoint.it\/6831.html\">traditional wines<\/a>&nbsp;<\/p>\n<p align=left>VERMENTINO<img decoding=\"async\" hspace=10 vspace=3 src=\"http:\/\/www.sardiniapoint.it\/opsmedia\/jpg\/753.jpg\" align=right><br \/>synonyms: Favorita, Pigato, Rollo, Vermentinu&#8230; <\/p>\n<ul>\n<li>Alcohol Content: 12-13% Vol. (Vermentino of Gallura); 10,50-12% Vol.(Vermentino of Sardinia);\n<li>Serving temperature: 8-10&#176;C (Vermentino of Gallura);&nbsp;6-8&#176;C (Vermentino of Sardinia) <\/ul>\n<p>Vermentino of Gallura: organoleptic characteristics <\/p>\n<ul>\n<li>organoleptic characteristics <br \/>straw-coloured, with greenish reflections; intense smell; fruity apple fragrance, floral fragrance of acacia, field flowers and mimosa, of roasting and bread crust. Rich, dry, warm taste, medium-bodied, sufficiently round, well balanced, sapid, with a light bitterish aftertaste.\n<li>other types: Superior. <\/ul>\n<p>Vermentino of Sardinia: organoleptic characteristics <\/p>\n<ul>\n<li>organoleptic characteristics&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<br \/>white paper colour, or light straw-coloured, with greenish reflections. Intense smell; lightly fruity&nbsp;(ripe golden apple), floral fragrance of acacia and citronella. Lightly acidulous, sapid, dry taste. It has a very low alcoholic content and is light-bodied, but fairly soft.\n<li>other types: Sweet; Sparkling Wine (Dry or Sweet). <\/ul>\n<p>Food match<br \/>To be served with sea starters, fish and crustacean dishes, white meat and not seasoned cheese. It is a good aperitif if served cold.&nbsp;&nbsp;<\/p>\n<p>Origin<br \/>It probably came from Spain and was imported in Corsica around the XIVth century, during the Aragonese dominion. It probably spread in Liguria between the XIVth and XVIIIth centuries, thanks to the&nbsp;Genoese. <\/p>\n<p>It was probably introduced in Sardinia during the XIXth century, as it isn&#8217;t mentioned among the species of vines cultivated in the Island until&nbsp;the end of XXth century. <br \/>This species of vine may have been introduced earlier, but wasn&#8217;t considered important. <br \/>It was also used as table grapes in the&nbsp;past. <\/p>\n<p>It&nbsp;is as&nbsp;important among white Sardinian wines as&nbsp;Cannonau&nbsp;among red wines; it is very appreciated by local and not insular consumers. <\/p>\n<p>Areas of production <br \/>It is produced especially in Gallura, but also in other areas of Sardinia: Nurra, Logudoro, Campidani of Cagliari and Oristano. <br \/>Some very good sparkling wines-Charmat process- are produced on the same basis. <br \/>&nbsp;<\/p>\n<p>\t<!-- SOURCE 6845.html --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>wine in Sardinia&nbsp; | traditional wines&nbsp; VERMENTINOsynonyms: Favorita, Pigato, Rollo, Vermentinu&#8230; Alcohol Content: 12-13% Vol. (Vermentino of Gallura); 10,50-12% Vol.(Vermentino of Sardinia); Serving temperature: 8-10&#176;C (Vermentino of Gallura);&nbsp;6-8&#176;C (Vermentino of Sardinia) Vermentino of Gallura: organoleptic characteristics organoleptic characteristics straw-coloured, with greenish reflections; intense smell; fruity apple fragrance, floral fragrance of acacia, field flowers and mimosa, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":61320,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-72800","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/pages\/72800","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/comments?post=72800"}],"version-history":[{"count":0,"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/pages\/72800\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/pages\/61320"}],"wp:attachment":[{"href":"https:\/\/sardiniapoint.it\/en\/wp-json\/wp\/v2\/media?parent=72800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}