Also known as: Vernaccia, Granaccia, and Granazza.
Characteristics: During the last 2 decades, the quantity produced has decreased but the quality has been enhanced greatly. Wines made with Vernaccia can vary tremendously in characteristics. Most often a crisp, refreshing, clean, dry, structured wine. Some are sweet and golden in color, with almond, floral, and a slightly citrusy flavor. A few tend to exhibit a slightly oily characteristic.
Ageing: Vernaccia wines that are sweet and golden are best drunk young. Dry Vernaccia are typically aged a minimum of 2 years, allowing them to mellow. Those labeled superiore are aged 3 years, and those labeled riserva are aged 4 years.
Serving temperature: Serve at a temperature of 50º-58º F.
Food pairings: As well as being an excellent aperitif, Vernaccia wines also pair well with fish, pasta, grilled poultry, veal chops, shellfish, seafood, bottarga, and desserts (specifically almond).