Liguria Wine

Vermentino grapes are grown in both eastern and western Liguria. This white grape of Spanish origin makes wine that captures the wild, rugged nature of the region. Exotically aromatic, with an almost salty tang on the palate. It can also be described as herbal and delicate.

Vermentino is often grown on the steep slopes facing the Ligurian Sea in Cinque Terre, where the vines benefit from the additional reflected light.

Without a doubt, we reached for a bottle of Vermentino whenever seafood was on the menu. It also pairs well with the local focaccia and Genoese pesto.

Pigato is primarily confined to the western Riviera around the city of Albenga. Some people say Pigato is the identical grape to Vermentino. Producers of Pigato do not accept this and sell and label it as Pigato. Massive differences in the taste. This can be attributed to the terroir. Sharp, herbal, and distinctive. Pigato is a more intense wine than Vermentino but still enjoyed with local seafood and pesto.

Bosco is a relatively light white wine found principally in the terraces of Cinque Terre. Bosco grapes are often blended with Vermentino and Abarola grapes. Bosco adds weight, body, and texture to these blends.

Bosco grapes prefer dry hilly grounds, so they grow well in the Cinque Terre area. It is usually blended with Albarola and Vermentino.

Albarola is a small grape that is light-bodied and neutral in flavor.

Rossese is Liguria’s most distinctive red grape variety. It produces savory, woodsy red wines.

When we drank local red wine in Genoa, Rossese was the obvious choice.

Ciliegiolo is a cherry-scented red wine that makes light reds and roses.

Ormeasco is the Ligurian name for dolcetto. It is primarily found in the western end of the region, particularly around Pieve di Teco and Ranzo Borgo.

Due to its early ripening nature, the grape survives in the challenging vineyards higher above sea level. It produces wines that are earthy and mushroomy.

White wines with the Golfo del Tigullio DOC label must contain a minimum of 60 percent Vermentino or Bianchetta Genovese, with the remainder of the blend made from any “neutral white grape.”

Red wines must be made from 60 percent Ciliegiolo and Dolcetto, with the remainder of the blend made from any “neutral red grape.”

The Riviera Ligure di Ponente DOC allows the production of a range of wines, including several sweet styles.

White wines (Pigato or Vermentino) must be made from at least 95 percent of the designated grape.

Similarly, red wines must be made from 90 percent Rossese or Granaccia.

Val Polcèvera DOC was introduced in 1999. It includes many wine styles, including still white, red and rosé; frizzante and spumante; plus sweet, dried-grape passito.

Vermentino and Bianchetta Genovese are the only white grapes that may be made into a single-variety wine. Val Polcèvera Bianco may include Vermentino, Bianchetta Genovese and Albarola. The only requirement is that one or all of these white grapes must account for 60 percent of the blend.

Similarly, Val Polcèvera Rosso may include Dolcetto, Sangiovese, and Ciliegiolo. These grapes, alone or in combination, must comprise at least 60 percent of the blend.

The Cinque Terre DOC is a dry white wine made using Bosco, Albarola, and Vermentino white grapes.

The blend must contain at least 40% Bosco and may include up to 40% Albarola and Vermentino. It may also have as much as 20% from other white grapes approved for the Province of La Spezia.

The three types are Costa de Campu di Manarola, Costa de Sera of Riomaggiore, and Costa da Pose of Volastra.

Ormeasco di Pornassio, sometimes referred to as just Pronassio, is the most popular red wine from the Pornassio area of Liguria. Pornassio has a ruby-red color with notes of ripe red fruit and a dry, warm flavor profile. It pairs perfectly with meat ravioli.

Red wines must be made from 60 percent Ciliegiolo and Dolcetto, with the remainder of the blend made from any “neutral red grape.”

Sciacchetrà is a sweet wine made from the best bunches of Bosco and Albarola grapes. After harvest, the grapes are hung in the cellar for approximately 50 days before they are destemmed. The grapes make a concentrated juice that’s aged for more than a year. Because the production is limited, the wine is sold in .375 liter bottles.