RARE GRAPE VARIETAL RESOURCE

History: Vermentino Nero is a red grape variety native to northwestern Tuscany, with a historical focus in the provinces of Massa-Carrara and Lucca of northern Tuscany and the eastern Liguria region.

Nearly extinct after WWII, it was revived by a small group of pioneering producers in the late 1980s. Its earliest mentions date back to the 19th century, often in connection with viticulture in Lunigiana and Versilia. Its genetic origins have not been fully elucidated: despite its name, a suspected mutation from the Vermentino Bianco variety has not been proven; some research suggests possible crosses or ampelographic convergence with grape varieties from the Tyrrhenian coast, but no definitive evidence.

After a period of decline in the 20th century, Vermentino Nero has been rediscovered and valued for its ability to produce elegant, fragrant wines with distinctive character. It produces aromatic musts with good acidity, fine tannins, and an elegant profile. Aging can take place in steel or large oak barrels: the use of barriques is not always recommended, to avoid clouding the delicate aromatic profile. Officially registered in the National Catalogue of Vine Varieties since 1970, it expresses finesse rather than concentration. (Courtesy of: https://www.quattrocalici.it/)

VIVC: http://www.vivc.de/index.php?r=passport%2Fview&id=12992

Parentage: Unknown

Tasting notes: On the nose, it offers aromas of fresh red fruits ( cherry, raspberry ), pepper and light floral and balsamic notes. On the palate, it is fresh, with a well-defined acidity, subtle tannins, a medium-light structure and excellent drinkability. In the more refined wines, nuances of sweet spices, Mediterranean herbs and a mineral component emerge, enhancing its pleasantness. It is a supple yet refined red, capable of surprising with its elegance and an aromatic profile that is unusual in the Tuscan panorama. (Courtesy of: https://www.quattrocalici.it/)

Food pairings:Vermentino Nero pairs best with local Tuscan cuisine, including grilled red meats, mushroom stews, game (like venison), and matured cheeses. It is also unexpectedly good with grilled, fatty fish.

Production areas: Liguria di Levante IGT Vermentino Nero; Colli di Luni Rosso DOC; Candia dei Colli Apuani DOC and Colline Lucchesi DOC

Producers: https://www.autoctovino.com/grape/vermentino-nero/

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