Vermentino

WhiteVinifera white

Sardinia, Liguria and Corsica

Green almond, lime and a saline finish. Crisp without being austere, and it does not need oak or malolactic.

At harvest

Each bar drawn against the full range of all 54 varieties

Sugar

21-24 Brix

21 - 24

Titratable acidity

5.5-7 g/L

5.5 - 7

3.1-3.5

3.1 - 3.5

Juice yield

0.68 L/kg

free run plus a gentle press

Sugar per kilogram

167 g

at 22.5 Brix, the midpoint

Fruit for 23 litres

34 kg

before racking losses

Potential alcohol

12.4-13.5%

from 1.094 fermented dry. A range, because conversion varies by strain

What it punishes

Over-handling. Its charm is directness, and every cellar intervention takes some of that away.

Made into

Dry white

Sulphite at this pH

At pH 3.30, protecting a white wine to 0.8 mg/L molecular SO2 takes 26 mg/L of free SO2. Work it out for your own reading.

More vinifera white

21-24 Brix

Chardonnay

Burgundy, and every wine country since

20-23 Brix

Sauvignon Blanc

Loire and Marlborough

19-24 Brix

Riesling

Mosel and Rheingau

21-24 Brix

Pinot Gris

Alsace and northern Italy

21-26 Brix

Muscat

Everywhere around the Mediterranean

22-26 Brix

Gewurztraminer

Alsace

23-26 Brix

Viognier

Condrieu

20-25 Brix

Chenin Blanc

Loire and South Africa