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.
Barboursville will be celebrating this growing season for many years to come, for giving us white wines of great intensity and fragrance, and reds of unquestionably long age-worthiness. The entire season was ideal, from a frost-free spring with abundant moisture, to a summer with moderate rainfall and steady warm temperature building to extended, emphatic heat, with clear skies permitting optimum pacing of picking in the early fall.
Vermentino Reserve has vivid citrusy aromatics with a deep, dry palate of sustained structure, excellent body, lingering minerality and finesse of finish.
Venison scaloppine in Vermentino and lemon juice
Pan-fried blue crab cakes & braised mushrooms
Sea scallop gratin in cream sauce with fresh basil
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