I've been drinking as much vermentino (rolle) as I can find lately. It's perfect as a promise of Spring-to-come with it's bright, intense fruit and crispness.
Had a Provence version of 90% rolle/10% ugni blanc that was decent, pleasant, but light-bodied and not inspiring. Had yet another more exciting bottle of Maestracci E Prove Vermetinu from Corsica, lovely and structured and acidic and fruity and minerality to spare.
And recently when at SPQR in SF we had a perfumy version of vermentino with the Sardegnan Canayli di Gallura 2012. It's not as tightly knit and mineral as the Corsican version---you know those Corsicans, right?----and it has a lot more florality up front, almost of tutti-frutti kind of character, but it was quite versatile and delicious with the goat cheese green salad as well as two different pasta dishes (one being a smoked linguine verde with clams and arugula pesto which was awesome good).
I'd still pick the E Prove on points, if I gave points. But the Canayli has its charms as well. Especially when springtime does get here.