Winemaker Notes
More or less intense ruby red color. Ample, intense, persistent, fine and fruity to the smell with scents of rose, strawberry, raspberry,
blueberry and lightly winy. Dry and rich to the taste but fairly soft and pleasantly warm, medium-bodied and lightly tannic.
A dry red wine ideal to accompany first courses such as Genoese style ravioli, trenette pasta and risotto in meat sauce, cannelloni and second courses such as Genoese cima (stuffed veal pocket) veal with mushrooms, roast game birds, Liguria style salt cod, fish soup and many other dishes of the Italian regional cuisine.
Liguria’s most extensive DOC along its northwest coast from Genoa to France, the area concentrates on the production of Vermentino (called Pigato here), Dolcetto (called Ormeasco here), Alicante and Rossese di Dolceaqua.
Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.