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2016 Vermentino


List Price: $24.00
If Vermentino was an auto, it would be a sleek white Lamborghini—angular but with curves enough to never be austere and edgy. It's full of zippy mineral and citrus notes—light, crisp, and refreshing. Pair with foods that are spicy and creamy.

2015 Vermentino (Lodi)

We love all things Italian: motorcycles (a due Ducati family), cars (loved that Alfa, even if it was always wanting tuned), and, of course, wine. In that vein, Vermentino is a fabulous addition to the UL family.

If Vermentino was an automobile, it would undoubtedly be a sleek, white Lamborghini, angular, but with curves enough that it was never austere, and edgy, but still classically beautiful. Originally from Sardinia and Liguria, the French love it, too, with growing interest in Languedoc and Roussillon.

In the glass, Vermentino is full of zippy mineral and citrus notes: lemon zest, wet granite, and a squeeze of grapefruit. While light, crisp, and always refreshing, it never lacks complexity with finishing notes of stone fruit, fresh almond, and salinity.


2015 was notable for lower than average rainfall and warm temperatures from January through harvest. Vermentino is typically one of the latest white varieties to be harvested so a warm, dry fall sped harvest to a date four weeks earlier than usual.


Lodi, Clements Hills


100% Vermentino




0.65g/100 mL

Residual Sugar:




Malolactic Fermentation: None

Barrel Aging:

Stainless steel fermented

Harvest Date:

September 21, 2015

Brix at Harvest:


Bottling Date:

February 15, 2016

Release Date:

May 1, 2016

Cases Produced:



From Italy to America, three generations of the Borra family lived la dolce vita with a vineyard on the north bank of the Mokelumne River in Lodi's Clements Hills. It receives an extra dose of cooling breeze from San Francisco Bay to produce grapes with fresh, zingy aroma and flavor.


Vermentino.'s crispness and complexity pairs well with dishes that feature rich spices, tangy herbs, and a degree of creaminess. Halibut, smoked trout, or salmon are lovely, maybe in a taco? Cheese, please—particularly creamy goat or burrata. Don't forget the veggies—and don't be afraid to bring out the spinach, arugula, or even asparagus..


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