wine in Sardinia | traditional wines
synonyms: Granaccia, Granazza...
- Alcohol content: 14-15,5% Vol.
- Serving temperature: 12-14° C
yellow in colour, which becomes amber maturing. Delicate, ethereal, intense penetrating fragrance. Dry, rich, warm, very intense, tonic taste. It has a strong almond-bitterish aftertaste.
It's a classical wine which can be served as aperitif or with almond paste desserts, but also with bottarga (dried mullet eggs).
Normal Vernaccia needs at least two years to be mature, while the superior one "waits" in chestnut or English oak barrels for three years.
Name and origins
This name of this species of vine, like the seveal synonyms and its Spanish name Guarnacha, seems related to the term Vernacolo, which means typical of the area and derives from the Latin Vernaculum.
The Vernaccia species of vine certainly precedes the Spanish invasion; it was in fact already used, referred to wine, during the "Giudicale" Age and probably dates to the Roman Age.
Areas of production
It is especially produced in the Low Valley of Tirso: it is the most widespread dessert-wine in Sardinia. It prefers alluvial, deep, fresh and fertile soils, and a warm climate.
It is the most renowned product of Sardinia's oenological history, along with Cannonau. It even boasts international recognition.
During the last twenty years, the quantity of produce has decreased and the quality has been enhanced. The production of this species of vine is nowadays considered very valuable.
The distinctive characteristic of Vernaccia is due to its natural composition and the absence of any alcoholic or enriching process.
- Other types: Superior; Vintage; Liqueur-like Wine; Dry or Sec Liqueur-like Wine.