||carbesso o carbes, malvasia grossa, verlantin; in Franca è conosciuto come malvasia à fros grains e malvasie du Dourc.
||Last decade of September.
||It is abundant and constant because it is hardly subject to scrubbing.
|Areas of cultivation
||It is spread mainly in Liguria, Tuscany and Sardinia, where it gives the best results in coastal areas.
||The origin is not well known, so experts are still considering the various hypotheses. Among the various origins are Arab and Spanish, but also the one that wants it as derived from the Malvasie group. This hypothesis avails itself of the great breadth of this group, but there is no scientific basis for the other, and fans rely on their theories only on the little news delivered by the various historical characters. The Arab hypothesis seems less likely, considering the aversion of Muslim religion towards alcoholic products. In the Spanish origin, however, there is consolation in the geographical locations where the vine is historically cultivated, which seem to recalculate the Greek shifts from the town of Massalia, the ancient port of Marseilles, from which this people organized many commercial trades. Ancient Marseille is the best spot to spread the vine in the islands and in Liguria. Wales describes instead the vine as native Liguria, originally from the Cinque Terre with the name of Piccabon or Piccabuon, a vine used for local Vernaccia. In Sardinia, however, the vine is part of recent history, considering the absolute lack of any past references from the various local scholars, who have never mentioned it in their writings. This would exclude its introduction from Spain, only possible during the domination of the Iberians in the Renaissance. In the Colli di Luni area there are finally references made by Pliny, but they confuse him with the Favorita and the Pigate, but failing to give any certainty. The vine is very adaptable, recalculating the characteristics of the Malvasie and reinforcing the hypothesis of this origin. Vermentino is aromatic, and delivers delicate but very distinctive fragrances to wines, and a natural acidity that is also useful for aging. The name does not come to the aid of experts, as neither etymologists have been able to provide certainty about its origin. Perhaps it is derived from the term vermen, which in the Middle Ages described the young and thin twigs. The Vermentino of the previous centuries was vinified in many types, even passito, while today it has found high-quality vinification in purity, almost always vinified in the dry type.
||Leaf: medium-large, pentagonal, quinquelobata, with petiolar breast U more or less wide and closed lira; Lateral upper limbs closed with overlapping edges; Lateral lower limbs closed; Flat flap or slightly bent; Lower brilliant page or arachnoid light green, protruding and green ribs; Upper leaf glabra, dark green color with green ribs; Very pronounced teeth irregular, with convex margins.
Bunch: medium or medium-large (15-20 cm long), mostly cylindrical but also pyramidal, medium spatula; Visible, herbaceous, medium-large peduncle.
Acino: medium-large, regular-shaped, circular cross-sectional spheroid with persistent shadow, pruinous peel, medium-sized yellow-amber color [Favorita is wholly yellow, with more amber color] in favorable climatic vintages during maturation , Otherwise the color is yellow-greenish; Regular color distribution; Juicy flesh with colorless juice, neutral flavor; Medium pedicels that easily separate from the greenish-colored acino, with evident greenish tendencies; Medium brush.
|Characteristics of the wine obtained from this grape variety
||The wine obtained from Vermentino is of straw yellow color with greenish reflections. The scent is fruity and vegetal, and the taste structure is based on pleasant soft and fresh notes, with soft and medium-density pseudo-caloric feelings.
||Resistance to adversity: rather sensitive to frost and frost due to sprouting a little earlier in the season; He is somewhat afraid of the mildew and the tincture of the grape, while it is discretely resistant to the oge.