In Liguria, wine production is very low, around 83,000 hl in 2009, with a predominance of white ones, but its tradition is firmly anchored in time. The rational cultivation of the vine is perhaps due to the Greeks, but viticulture was already known by the ancient people of the Ligurians, even before the sixth century BC.
Most of the vineyards are obtained on terraces carved into the side of the mountain, supported by stone walls towards the sea.
The most cultivated grape is Vermentino, followed by albarola and pigato, from which the white flag-bearer wines of Liguria are obtained. The first, which presents genetic analogies with the Hungarian furmint, has probable Spanish origins, arrived in Sardinia at the time of the Aragonese domination and then in Liguria between the fourteenth and eighteenth centuries.
In the Ligurian Riviera of Ponente are mainly cultivated vermentino and pigato, in addition to Dolcetto from the Ormeasco di Pornassio DOC, and to Rossese, from which we obtain the Rossese di Dolceacqua DOC, the most structured wine with similarities with Piedmont reds. In the Riviera di Levante, you start to feel the influence of Tuscany, but on all wines emerges the rare and precious Cinque Terre Sciacchetrà DOC, white dessert wine obtained from vermentino, albarola and forest bunches, made to wilt and then let stand for years in small wooden caratelli.