Winemaker Notes
A rewarding and complex nose with aromas ranging from balsamic to wood notes. Hints of mature fruits: golden apple, William’s pear, Papaya. Becoming honeyed, wet stone, Mediterranean scrub and spices. Full and strong on the palate with great structure, and warm soft notes from the marked minerality. Its remarkable structure makes it suitable to accompany the most substantial dishes of the Ligurian tradition, such as Coniglio alla Ligure (rabbit), chicken cacciatore, stockfish with olives and beans, rich seafood dishes.
A fantastic, aromatic white grape that grows with great success in Sardinia, Tuscany and in lesser proportions on the island of Corsica. Somm Secret—Vermentino is thought to be genetically identical to Liguria’s Pigato grape and Peidmont’s Favorita. It comprises a large proportion of the whites in southern France where it is called Rolle.
Forming a crescent along Italy’s northwestern Mediterranean coast, Liguria is one of the country’s smallest regions. Though its ports, Genoa and Savona have welcomed foreign influence for centuries, the region today is experiencing a fresh interest in its own indigenous varieties. Liguria commits large efforts to the white Vermentino (also called Pigato) and the red varieties Rossese, Sangiovese and Dolcetto (also called Ormeasco in Liguria).
Liguria has no shortage of dizzyingly steep, coastal vineyards. On its eastern end in Cinqueterre, Vermentino grows along cliffs overlooking the Mediterranean. On its west, bordering France, terraced, seaside vineyards are home to Rossese di Dolceacqua, Liguria’s powerful yet highly aromatic red.