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.