Sardinia is a large island off the western coast of mainland Italy, and is the second largest in the Mediterranean other than Sicily. As an autonomous region that is situated a considerable distance from the other Italian regions, it has developed its own distinct culture and identity. Winemaking is not a historic part of Sardinian culture as it has been in the rest of Italy, and the wines produced there bear little resemblance to those from the other regions. The terroir in Sardinia is very well suited to viniculture. There is much topographical diversity and climate variation between the hills, plains, and coastal regions. Additionally, the nutrients in the soils vary from mineral-rich clays to free-draining sands with bedrocks of granite, limestone, and sandstone. Many of the grapes grown in the region have French and Spanish origins, or are varieties exclusive to the region. Some of these varieties, such as Nuragus and Monica, feature their own DOCs. Only a small portion of Sardinia’s land is devoted to grapevines, though Italian wine authorities are working to develop the island’s wine potential. Sardinia currently has the lowest wine production per hectare of any wine region, but some producers are creating high-quality wines that are recognised on a wider scale. The majority of vineyards in the region lie to the west where most of the DOCs are also found, however Vermentino di Gallura DOCG (one of four white DOCGs in Italy) is produced in the north east of Sardinia.