Wine is the identity of a population. Splendid sun shines in Sardinia for a large proportion of the year. Soil composition and climate play an important role in grape growing. Such a favorable combination of elements contribute to make the "vermentino" di Gallura one of the only four Italians DOCG white wines. The vermentino with its delicate aromas of fruit and hint of almonds in the finish, is a wine to be drunk young. In addiction to being the perfect complement to all kinds of seafood dishes, this wine is delicious as aperitif. In the northwestern part of the island, the "torbato" vines grow on the seafront fields near Alghero. Of ancient Spanish origin, the torbato grape produces a dry white wine and the fresh, crispy and sparkly torbato brut. Around all the island are produced various brands of excellent cannonau di Sardegna and delicious monica di Sardegna. Cannonau is the most famous Sardinian grape, but especially in the south (cantina Santadi) there is an excellent producion of Carignano del Sulcis. Probably imported in ancient times by the French, the Carignano del Sulcis is today a precious wine that confirm the excellent connection between the ancient and the modern achieved by Sardinian oenology. From the Oristano area comes the Nieddera, a wine particularly good with barbeque and game. From around Cagliari there is the nuragus, from nuragus grape, arguably the most ancient grape cultivated in Sardinia. As a corollary to the wine list of Sardinian wines, liquor like wines that are usually "passiti" and contains higher alcoholic percentage. Excellent grappa from sigle grapes is produced all over the island: the most famous is the fil'e ferru, but others exceptional ones are the corbezzolo honey, the special selection of grapes, the cannonau and vermentino, and many more. The most famous liquor is "mirto" made from myrtle berries, but limoncello and orange are very popular too. These specialities have to be tasted after a meal as digestive or as a liquor.