Triple a liguria for sale online

Liguria, like Veneto and Trentino, has a long history of wine production. In 2009, over 83,000 hl were dedicated to wine, with white wines predominating. This picturesque location is all about quality of the wine that is produced and heritage. Wine making has ancient origins stretching back to Greek times, while viticulture is estimated to have been practiced as early as 600 BC. Very characteristic of the region is the peculiarity of the vineyards and their location. Most of the vineyards are obtained on terraces carved into the side of the mountain, supported by stone walls towards the sea. Vermentino is the most widely grown grape, followed by Albarola and Pigato. The latter is used to make the Ligurian flag-bearer wines, which are generally white. Albarola shares genetic similarities with the Hungarian Furmint; its origins are unknown, but it is thought to be of Spanish origin, having arrived in Sardinia during the Aragonese rule and spreading to Liguria between the 14th and 18th centuries. Vermentino is the most well-known and widely produced wine in the region. Other noteworthy wine varietals include Pigato, Dolcetto from the Ormeasco di Pornassio DOC, and Rossese, which yields the Rossese di Dolceacqua DOC. The most structured wine, with parallels to Piedmont reds, is the Rossese di Dolceacqua.DOC. Liguria can count on a series of important DOC wines such as the rare and precious Cinque Terre Sciacchetrà DOC, a white dessert wine obtained from Vermentino, Albarola and forest bunches, made to wilt and then let stand for years in small wooden Caratelli.

Liguria Numbers:

5,420

Km sq surface area

DOCG

DOC

IGT

Information about Liguria

Region	Liguria
Country	Italy
Morphology of the land	Plain: 35% Hill: 65% Mountain: 0%
Climate and soil	The climate is mild thanks to the sea breezes that cool in summer and mitigate in winter and to the mountain ranges that protect the coast from the cold northern winds. This climate is ideal for evergreen vegetation, such as maritime pine, olive, palm trees, cypress trees and laurel.
History	Already 2000 years ago the region comprising the present Piedmont and Lombardy was inhabited by the Ligurians. Also Turin (from the Latin 'Augusta Taurinorum') belonged to Liguria, under the control of the Romans. In Liguria, the rational cultivation of the vine is due to the Focesi, which already in the sixth century. B.C. founded several cities on the shores of the Mediterranean, including Marseilles. A few centuries later, the Roman conquest undoubtedly led to a qualitative improvement of production: in Liguria, the Romans produced the Lunense and Corneliae, coming from Corniglia, one of the "cinque terre", and Pliny the Elder recognized the Ligurian license expert winemakers. After the dark ages of the barbarian invasions, to find a better outline of the Ligurian viticulture we need to come to the Middle Ages: the vine is now almost everywhere and the wines of the Cinque Terre, the Riviera di Ponente and the spezzino begin to excel.
Typical products	The Ligurian output is modest, yet distinctive and deserving of attention. Vermentino (also known as Pigato in Italy) and Malvasia are widely grown grapes. The region is known for its white Albarola, Wood, and Buzzetto grapes. These grapes produce most of the wine from this Region, which tends to be white wine. Cinque Terre is an excellent white wine to pair with seafood. Scicchetrà makes the liqueur variant. The most renowned wine of Liguria, however, is Rossesse, which is produced in both Dolceacqua, near the French border, and Albenga, near Genoa. Unlike everything made in the west along the coast of the Maritime Alps, the Rossese may be exceptionally fresh, aromatic and pleasant, with a note of ripe fruit or berries reminiscent of Bordeaux. And, unlike the most well-known Northwest wines, it does not require aging.
Typical dishes	The core of Ligurian gastronomy is its agricultural production, which emphasises extra virgin olive oil, particularly the Ligurian Riviera PDO and its sub-areas, vegetables, particularly tomatoes and courgettes, Badalucco beans, and Aveto potatoes. Pesto is also very commonly used and is a typical condiment. Seasoned trofie, made with water and flour, and Genoese ravioli are also part of the cuisine. However, being region that while those of fish require a marine seasoning. As a location with a large coastline area, it offers a mastery of fish recipes that is unrivaled in the country.
Red grape varieties	Barbera, Canaiolo Nero, Ciliegiolo, Dolcetto, Rossese, Sangiovese
White grape varieties	Bosco, Pigato, Trebbiano Toscano, Vermentino
DOC	Cinque Terre e Cinque Terre Sciacchetrà, Colli di Luni, Colline di Levanto, Golfo del Tigullio/Portofino, Ormeasco di Pornassio, Riviera Ligure di Ponente, Rossese di Dolceacqua, Val Polcèvera
IGT	Colline del Genovesato, Colline Savonesi, Liguria di Levante