WINE EXPERIENCE LIGURIA PORTOFINO & CINQUE TERRE


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FOR NOVICES


If you are not a wine expert, visiting the winery is an excellent opportunity to look out on this world: learning about the different types, and their processing, directly from the producer.

FOR EXPERTS


If you are a wine lover and you already know a lot about it, you have the opportunity to test yourself and compare yourself with the producer, discovering in detail the different winemaking methods and the choices that make Ligurian wines great.

FOR EXPLORERS


To fully understand Liguria you need to understand wine: the culture, the landscape and the history of our land have their roots in the peasant culture, which today finds one of its most appreciable expressions in the wine world.

ROSSESE DI DOLCEACQUA


Some believe that the introduction of the vine in Liguria occurred by the work of the ancient Greeks; others claim that the Etruscans first started growing vines in the western part of the region.
Both are probably right, although the sapling crops, still present, testify to the significant trace left by the Hellenic colonists.
Other news dates back to the centuries between the late Middle Ages and the beginning of the Modern Age. Andrea Doria himself elected Rossese di Dlceacqua as the festive wine of his fleet; Napoleon Buonaparte also had the pleasure of meeting him, a guest of the Marquise Doria at the end of the eighteenth century. He appreciated him to the point of sending a few blows to Paris, while many others comforted him during the Italian countryside as they guaranteed him, as he himself said, rest and relaxation.

WINE TOUR HILLS OF LUNI


Production area: includes the municipalities of Ameglia, Arcola, Beverino, Bolano, Calice al Cornoviglio, Castelnuovo Magra, Follo, La Spezia, Lerici, Ortonovo, Ricco 'del Golfo, Santo Stefano di Magra, Sarzana and Vezzano Ligure, in the province of Spice; the municipalities of Aulla, Fosdinovo and Podenzana, in that of Massa Carrara

- white (vermentino min.35%; trebbiano toscano 25-40%; admitted others max. 30%vermentino (vermentino min.90%)

- red (Sangiovese 60-70%; canaiolo and / or black pollera and / or black cherry tree min.15%; others max. 25% allowed - cabernet max. 10% -)

In this denomination in close contact with Tuscany, the most important white grape is Vermentino, although the influence of the Tuscan Trebbiano in Bianco is clear and, in red wines, that of vines such as Sangiovese, Ciliegiolo and the canaiolo.
This is perhaps the real land of choice for Vermentino which, thanks also to slightly longer maturation practices, is capable of giving wines of a beautiful straw yellow color, an intense and fruity aroma with clear recognition of thyme and basil, a dry taste with good structure, freshness and flavor, which goes very well with fried fish and vegetables, baked fish with aromatic herbs.
The Colli di Luni Bianco is a still poorly characterized and slender wine, obtained from Vermentino, Tuscan Trebbiano and Malvasia, with clear organoleptic references to those of nearby Tuscany.
The Colli di Luni Rosso, although with the limits of a reduced production and therefore difficult to find, has good structure qualities. In the best vintages and in the Riserva type it can refine for a long time, enriching its fruity and floral aromas with slightly spicy hints. You can also perceive herbaceous memories due to the inclusion, on the basis of the tested Sangiovese, of cabernet, a grape variety that with merlot was already introduced in the period prior to the advent of phylloxera, before the rampant "experimentation" throughout the peninsula . Good structure and balance are the main qualities of this wine, which make it excellent next to first courses with meat sauce, baked sausage with potatoes, rabbit alla cacciatora and tripe alla carrarina.

We will guide you to discover the most suggestive typical cellars of the area, where you will taste unique wines and also historical vintages.

WINE TOUR FIVE LAND AND FIVE LAND WILL BREAK


Production area: it includes the municipalities of Monterosso al Mare, Riomaggiore, Vernazza and part of the territory of the municipality of La Spezia, called "Tramonti di Biassa" and "Tramonti di Campiglia", in the province of La Spezia.

Wines and vines
- white (forest min. 40%; albarola and / or vermentino max. 40%; others max 20% allowed)
- sciacchetra '(forest min. 40%; albarola and / or vermentino max. 40%; others max. 20% allowed) - also in the RESERVE type

In the province of La Spezia more than 50% of the Ligurian wines are produced, and the most famous is the Cinque Terre, one of the few wines of this region produced from grapes, compared to the general trend of preferring single grape vinification. The forest is the predominant grape variety, with good vigor and able to give above all structure, the Vermentino mainly gives the aromas, and the albarola, often confused in the past with the Genoese bianchetta, brings acidity and freshness.
Small villages on a coast that drops steeply into the sea are surrounded by terraces of earth mixed with stones, in a Dave territory a truly rare product is born, the Sciacchetra '. Wine produced only in particular vintages, when the heat of the sun makes the skins of the berries, albarola and vermentino "blush", with intense colors that we find, after many years, in the tasting glass.
The grapes are usually harvested by hand, with baskets, towards the third ten days of September, and after drying under cover, on racks sheltered from the direct action of the sun, the fermentation takes place in small barrels, chestnut barrels . Subsequently, the wine is left to rest for at least three years, so that it can perfect those wonderful qualities that nature had already made available. When time has finished its work, in barrel and in bottle, the wine appears a golden yellow color that tends towards amber, with intense spicy aromas and dried fruit with almond, and dried like apricot. Sweet or sweet, warm, velvety, structured and decidedly savory, it has a good taste-olfactory persistence, which makes it very pleasant with the classic Genoese pandolce, other dry desserts from the region and also with aged cheeses.
The other Cinque Terre wines are generally straw yellow in color with greenish reflections and with delicate aromas. Dried, fresh and quite savory, not very rich in structure or in alcohol, they are perfect with mushroom salads, lemon chicken, veal with bird and, of course, for a fish-based meal, as long as prepared in a simple way, to bring out the scents of the sea.

Our wine tour will guide you to discover the Cinque Terre and will take you on a visit to the best cellars of the producers of Cinqueterre Bianco and Sciacchetrà where you can taste wines and buy bottles of the best vintages.

WINE TOUR HILLS OF LEVANTO

Production area: includes the municipalities of Bonassola, Deiva Marina, Framura and Levanto, all in the province of La Spezia

Wines and vines:

- white (vermentino min.40%; albarola min.20%; forest min.5%; others admitted max 35%

- red (sangiovese min.40%; cherrywood min.20%; others 20-40% admitted)

The wines of the Colline di Levanto have no particular structure or complexity, and should be tasted especially in their youth. The Bianco has a blend similar to that of the Cinque Terre, with a predominance of Vermentino compared to the woods, with therefore strong scents but less structure. In Rosso, the fragrance and the youthful exuberance of the cherry tree recall the Ligurian matrix, while the more austere structure of the Sangiovese introduces towards more typical characteristics of nearby Tuscany. In summary, an excellent combination is obtained, which creates a full-bodied red wine, suitable for moderate aging but already pleasant in the first months of life. White is enhanced alongside preparations such as marinara clams, mussels alla spezzina and mullet alla genovese, Rosso with stuffed top alla genovese, Ligurian rabbit and chicken fricassee.

We will guide you to discover the most suggestive typical cellars of the area, where you will taste unique wines and also historical vintages.

DISCOVERING THE GULF OF TIGULLIO PORTOFINO


The grapes suitable for obtaining the "Golfo del Tigullio-Portofino" or "Portofino" denomination of controlled origin wines must be produced in the area of the province of Genoa as defined:
the city of Genoa and the Genoa-Caselle narrow gauge railway, located in the territory of the municipality of Genoa, up to the point of intersection with the territory of the municipality of Sant'Oleose, to the west;
the Ligurian Sea from Genoa to the border with the province of La Spezia, to the south and south-east;

- white, also sparkling, sparkling and passito; (Genoese Vermentino and Bianchetta alone or jointly contribute 60%; up to 40% contribute alone or together other non-aromatic white grape varieties suitable for cultivation in the Liguria Region)

- red, also in the sparkling and new types;

- rosé, also in the sparkling type; (for the two types red and rosé, cherry and dolcetto contribute alone or together for at least 60%; up to a maximum of 40% may contribute, alone or together, other non-aromatic black berry vines suitable for cultivation in the Liguria Region )

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