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Liguria Wine

Liguria Wine

Liguria, a crescent-shaped region in northwestern Italy, known as the Italian Riviera, is not just a destination famed for its stunning coastline and picturesque villages but is also home to an array of exceptional wines that are as unique as the region itself. With its steep terraces overlooking the Mediterranean Sea, Liguria’s wine production is the product of its challenging terrain and a testament to the dedication of its winemakers.

Liguria's Wine Landscape: Between Sea and Mountain

Liguria's viticulture is profoundly influenced by its geography. With the Apennine and Ligurian Alps on one side and the Mediterranean on the other, the region is dominated by mountains and hills that plunge into the sea. This topography creates a microclimate where the maritime breezes act as a tempering force against the otherwise high altitude and steep terrain, which is not naturally conducive to agriculture.

The region's soil composition varies significantly, with sandy beaches transitioning into slate, granite, and limestone-clad hillsides. These soils, along with the temperate climate, contribute to the unique characteristics of Ligurian wines, which are often noted for their crisp acidity and saline notes—a direct reflection of the terroir.

The White Wines of Liguria: Freshness and Aromatic Complexity

Liguria is predominantly known for its white wines, which are celebrated for their bright acidity and aromatic complexity, thanks to the cooling sea winds and the warm Mediterranean sun.

  • Vermentino: Often considered the flagship white variety of the region, Ligurian Vermentino offers a refreshing profile with notes of citrus, green apple, and a distinctive minerality.
  • Pigato: A relative of Vermentino, Pigato is unique to Liguria and is distinguished by its intense aromatics and robust structure, which make it a perfect companion to the local seafood.
  • Bianchetta Genovese: A lesser-known varietal, Bianchetta Genovese is typically fresh and floral, with a delicate and light-bodied nature.
  • Albarola: Part of the blend used in the Cinque Terre DOC, Albarola contributes to the wine's crispness and sea breeze-like qualities.
  • Bosco: The primary grape in the famed Cinque Terre DOC, Bosco adds weight and alcohol to the wines, balancing the high acidity of the other varietals.
The Red Wines of Liguria: Elegance and Character

While Liguria’s red wines may be overshadowed by its whites, they offer an intriguing expression of the region's diverse landscape.

  • Rossese di Dolceacqua: The most prestigious red wine of Liguria, Rossese di Dolceacqua is known for its delicate yet pronounced flavor profile, featuring berry fruit, herbs, and floral notes, with a characteristic spiciness.
  • Ormeasco: Liguria's version of Piedmont's Dolcetto, Ormeasco is typically soft and fruity, with a pleasant bitterness in the finish.
  • Ciliegiolo: Often used in blends, Ciliegiolo brings cherry and other red fruit flavors to the table, along with a certain roundness.
  • Sangiovese and Canaiolo: Though more commonly associated with Tuscany, these grapes are also cultivated in Liguria, contributing to some interesting blends.
Ligurian Wine Regions: A Tapestry of Microclimates

The Ligurian wine landscape is divided into several DOC (Denominazione di Origine Controllata) zones, each with its own unique identity:

  • Cinque Terre DOC: Perhaps the most famous area, both for its scenic beauty and its wines, the terraced vineyards of Cinque Terre produce complex whites and the rare Sciacchetrà, a luscious dessert wine.
  • Rossese di Dolceacqua DOC: This appellation is dedicated to red wines made from the Rossese grape, offering wines with finesse and elegance.
  • Colli di Luni DOC: Spanning the border with Tuscany, this area is known for its Vermentino and red blends.
  • Riviera Ligure di Ponente DOC: Along the western part of the coast, this zone produces both white wines from Pigato and Vermentino and reds primarily from Rossese.
Viticulture: A Labor of Love and Tradition

The cultivation of vines in Liguria is labor-intensive due to the steep terraces, called 'fasce,' where mechanization is often impossible. This has led to a preservation of traditional methods of viticulture, which, while time-consuming and costly, results in low yields of high-quality grapes.

Winemaking in Liguria also tends to be a small-scale operation, with many producers following organic and biodynamic principles to highlight the natural characteristics of their wines. These artisanal methods have helped to maintain the individuality of Ligurian wines in the face of industrialization and standardization.

The Ligurian Palate: A Culinary Affinity

Ligurian wines are intrinsically linked to the local cuisine, which is rich in seafood, aromatic herbs like basil (famously used in pesto), and olive oil. The crisp white wines, with their citrus and mineral notes, are perfect for complementing dishes like Fritto Misto or Trofie al Pesto. The reds, though lighter in body, are versatile enough to accompany a variety of dishes, including meat and mushroom-based recipes.

Challenges and Innovations

Despite the natural and economic challenges faced by Ligurian winemakers, the region is experiencing a renaissance, with producers experimenting with both modern and ancient techniques to enhance the quality and reputation of their wines. From adopting new wine-making technologies to rediscovering old grape varieties, Liguria is an exciting region on the rise.


Liguria’s wines are as diverse and compelling as the landscape from which they emerge. From the sun-kissed terraces to the maritime-influenced vineyards, Liguria offers a wine experience that is both unique and enthralling. The wines reflect the region's rich cultural tapestry, varied climates, and the unyielding spirit of its winemakers. For those seeking to explore beyond the well-trodden paths of Italy’s more famous wine regions, Liguria offers a treasure trove of enological delights that await discovery.

The future of Ligurian wine is vibrant, with each glass encapsulating the essence of the Italian Riviera — a testament to the region's winemaking potential and the dedication of those who craft these exquisite wines. Whether through the crisp, saline whites or the nuanced, perfumed reds, Liguria’s wines continue to tell the story of this enchanting slice of Italy, sip by sip.

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Notable Wines of Liguria

Liguria, the coastal region of northwestern Italy, is known for its steeply terraced vineyards perched above the Mediterranean Sea. The region's viticulture is often considered heroic due to the challenging landscape. Liguria is home to a range of unique wines, many of which are made from indigenous grape varieties that reflect the region's diverse microclimates. Here's a comprehensive list of Ligurian wines:

White Wines
  • Cinque Terre DOC: Made primarily from the Bosco grape with smaller amounts of Vermentino and Albarola. This DOC also includes the sweet Sciacchetrà, a passito wine.
  • Vermentino di Liguria: A dry white wine from the Vermentino grape, known for its crisp acidity and citrus notes.
  • Pigato DOC: Pigato is a local variant of Vermentino and is known for its distinctive minerality and herbal flavors, often showcasing a slight almond note on the finish.
  • Rossese Bianco: A rare and ancient white variety, primarily grown in the western part of the region and used to make varietal wines.
  • Colli di Luni Vermentino DOC: Another appellation where Vermentino excels, producing aromatic and minerally wines near the Tuscan border.
  • Golfo del Tigullio DOC: A DOC that includes a variety of wine styles, with white wines often based on Vermentino and Bianchetta Genovese.
Red Wines
  • Rossese di Dolceacqua DOC or Dolceacqua DOC: From the Rossese grape, this red wine is known for its light body, fresh acidity, and delicate aromas of red berries and spices.
  • Ormeasco di Pornassio DOC: Ormeasco is the local name for Dolcetto in Liguria. The wines can be quite different from those found in Piedmont, with a slightly wilder character.
  • Colline di Levanto DOC: Producing both red and white wines, the reds are often based on Sangiovese, Merlot, and local varieties.
Rosé Wines
  • Riviera Ligure di Ponente Rosato DOC: A rosé style made primarily from the Pigato or Rossese grape, known for its bright acidity and floral notes.
Dessert and Passito Wines
  • Sciacchetrà: The renowned sweet wine from the Cinque Terre area, made from dried grapes, rich in honeyed and nutty flavors, often with a touch of sea salt.
  • Cinque Terre Sciacchetrà Riserva DOC: A version of Sciacchetrà that's been aged longer, acquiring additional complexity.
Rare and Lesser-Known Varietals
  • Bianchetta Genovese: A local white variety that is used in several DOCs, either in blends or as varietal wines, known for its crisp acidity.
  • Ciliegiolo: Found in some red blends, this grape adds a cherry-like aroma and is also popular in Tuscany.
  • Coronata: A rare local variety used for both red and white wines, mostly around the town of Coronata.
  • Granaccia: Similar to Grenache, found in the western part of Liguria and used in some blends.
IGT (Indicazione Geografica Tipica)
  • Colline Savonesi IGT: Covers a large area and permits a wide range of varietals, including international types.
  • Liguria di Levante IGT: This designation is used for wines that fall outside the stricter DOC parameters, from the eastern part of the region.
Grappa and Spirits
  • Grappa di Liguria: While not a wine, this traditional Italian spirit is distilled from the pomace of Ligurian grapes and can be a true reflection of the region's varietals.

Ligurian wines are typically consumed locally or exported in small quantities due to the limited production, which is constrained by the geography of the region. The whites are generally known for their aromatic qualities, freshness, and compatibility with the seafood of the region, while the reds are appreciated for their lightness and drinkability. The heroic viticulture of Liguria, with vineyards often only accessible by boat or monorail, adds a romantic allure to these wines that is hard to find elsewhere.

Italian Wines
  • Italian Red Grapes
    • Sangiovese

      • The most well known of the Italian grapes and responsible for the famous Tuscan wines. Using tradional techniques, the wines are earthy, full of cherry fruit and cedar. The wines produced include such famous names as: Chianti, Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso. The "Super-Tuscans", produced for the international market, blend the Sangiovese grape with Bordeaux varietals such as: Cabernet Sauvignon, Merlot and Cabernet Franc, and often used French oak barrels to age.

    • Nebbiolo

      • Translated, the name means: "Little Fog", which refers to the autumn fog common in the region of Piedmont where it is grown. The grape seems to like these conditions but is difficult to cultivate otherwise. It is responsible for the famous wines of Barolo and Barbaresco, both produced in the Cuneo province of Piedmont. Barolo is often kept for more than 50 years, and is considered by many to be the greatest wine produced in Italy.

    • Montepulciano

      • This grape is planted in Abruzzo,and should not be confused with the town of the same name in Tuscany. It produces a wine with silky plum-like fruit, friendly acidity, and light tannin, recent bottles have improved greatly on those in the past.

    • Barbera

      • This grape is the most widely grown in Piedmont and southern Lombardy, particularly around the towns of Asti, Alba and Pavia. Previously, the Barbera wines were considered a poor alternative to Barolo, but recently they have improved dramatically. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity. It is being produced increasingly for the international market.

    • Corvina

      • This is the grape that makes Valpolicella and Amarone, the best known wines of the Veneto. Valpolicella has dark cherry fruit and spice. If the grapes are dried, a process called "passito", they produce a wine called Amarone. Some are aged for more than 40 years and can command extremely high prices. Amarone di Valpolicella was awarded DOCG status in 2009.

    • Nero dAvola

      • A native varietal of Sicily, this grape was virtually unheard of a few years ago. Now, the quality of the wine is improving steadily and it is becoming increasingly popular on the international market for its plummy fruit and sweet tannins.

    • Dolcetto

      • This grape is called "Little Sweet One", because it is easy to grow and produces great wines for everyday drinking. It is grown alongside the Barbera and Nebbiola grapes in Piedmont and produces wine with flavors of concord grape, wild blackberries and herbs.

    • Negroamaro

      • Translated, the name means "Black and Bitter". It is grown extensively in the region of Puglia where it is used to produce the Salento wines: spicy, toasty, and full of dark red fruits.

    • Aglianico

      • Considered by many to be the "Noble Varietal of the south" Aglianico grapes are primarily grown in the regions of Campania and Basilicata. The name is derived from Hellenic, so the grape is considered to be a Greek transplant. Thick skinned and spicy, the wines are often both rustic and powerful.

    • Sagrantino

      • This grape is native to Umbria. It is only planted on 250 hectares, but the wines produced from it are world-renowned. Inky purple, with rustic brooding fruit and heavy tannins, these wines can age for many years.

    • Malvasia Nera

      • Red Malvasia varietal from Piedmont. A sweet and perfumed wine, sometimes elaborated in the passito style.

Other major red varieties are Ciliegolo, Gaglioppo, Lagrein, Lambrusco, Monica, Nerello Mascalese, Pignolo, Primitivo (Zinfandel in California), Refosco, Schiava, Schiopettino, Teroldego, and Uva di Troia. "International" varietals such as Merlot, Cabernet Sauvignon, Syrah, and Cabernet Franc are also widely grown.

  • Italian White Grapes
    • Catarratto

      • This is the most widely planted white varietal in Salaparuta, south western Sicily.

    • Trebbiano

      • This is the most widely planted white varietal in Italy. It is grown throughout the country, with a special focus on the wines from Abruzzo and from Lazio, including Frascati. Mostly, they are pale, easy drinking wines, but trebbiano from producers such as Valentini have been known to age for 15+ years. It is known as Ugni Blanc in France.

    • Moscato

      • Grown mainly in Piedmont, it is mainly used in the slightly-sparkling (frizzante), semi-sweet Moscato d"Asti. Not to be confused with moscato giallo and moscato rosa, two Germanic varietals that are grown in Trentino- Alto-Adige.

    • Nuragus

      • An ancient Phoenician varietal found in southern Sardegna. Light and tart wines that are drunk as an apertif in their homeland.

    • Pinot Grigio

      • A hugely successful commercial grape (known as Pinot Gris in France), its wines are characterized by crispness and cleanness. As a hugely mass-produced wine, it is usually delicate and mild, but in a good producers" hands, the wine can grow more full-bodied and complex. The main problem with the grape is that to satisfy the commercial demand, the grapes are harvested too early every year, leading to wines without character.

    • Tocai Friulano

      • A varietal distantly related to Sauvignon Blanc, it yields the top wine of Friuli, full of peachiness and minerality. Currently, there is a bit of controversy regarding the name, as the EC has demanded it changed to avoid confusion with the Tokay dessert wine from Hungary.

    • Ribolla Gialla

      • A Slovenian grape that now makes its home in Friuli, these wines are decidedly old-world, with aromas of pineapple and mustiness.

    • Arneis

      • A crisp and floral varietal from Piedmont, which has been grown there since the 15th century.

    • Malvasia Bianca

      • Another white varietal that peeks up in all corners of Italy with a wide variety of clones and mutations. Can range from easy quaffers to funky, musty whites.

    • Pigato

      • A heavily acidic varietal from Liguria, the wines are vinified to pair with a cuisine rich in seafood.

    • Fiano
      • Grown on the southwest coast of Italy, the wines from this grape can be described as dewy and herbal, often with notes of pinenut and pesto.
    • Garganega

      • The main grape varietal for wines labeled Soave, this is a crisp, dry white wine from the Veneto wine region of Italy. It"s a very popular wine that hails from northeast Italy around the city of Verona. Currently, there are over 3,500 distinct producers of Soave.

    • Vermentino

      • This is widely planted in northern Sardinia and also found in Tuscan and Ligurian coastal districts. Wines are particularly popular to accompany fish and seafood.

    • Verdicchio

      • This is grown in the areas of Castelli di Jesi and Matelica in the Marche region and gives its name to the varietal white wine made from it. The name comes from "verde" (green). The white wines are noted for their high acidity and a characteristic nutty flavour with a hint of honey.

Other important whites include Carricante, Catarratto, Coda de Volpe, Cortese, Falanghina, Grechetto, Grillo, Inzolia, Picolit, Traminer, Verduzzo, and Vernaccia. As far as non-native varietals, the Italians plant Chardonnay, Gewürztraminer (sometimes called traminer aromatico), Riesling, Petite Arvine, and many others.

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