The
winery has been producing grapes in the sunny hinterland of Albenga since time
immemorial, and, starting from the year 2000 harvest, we have begun to make our
own wine. Within a few years - thanks to the excellent quality obtained - the
wines have become very popular with the best wine shops and restaurants in
Liguria
and beyond. The excellent results achieved have prompted us to enlarge our
cellar and provide it with modern equipment. At the same time, one hectare of
Pigato grape vine has been planted in Ranzo, in the
Arroscia
Valley
. We firmly believe in this vineyard and anticipate to get just as many
gratifications from it. This year our Firm - consistently with its philosophy -
has selected the vineyard thought to be the best suited for a late harvest and
used traditional vinification methods. The aim here was to make a Pigato wine
the way our ancestors used to make it, and it is not a mere coincidence that it
will be called "Bon in da Bon" (from the Ligurian dialect meaning
really good).
The
Firm production is organic without the use of pesticides, herbicides,
fertilizers, as certified by ICEA in 1999.
VINEYARDS
At
a certain point in his life Giobatta Vio, called Aimone, decided to build
his own estate in his native village,
Bastia
d'Albenga, a hamlet placed since Medieval times to guard the main access
ways to the surrounding valleys. Here Aimone built his crenellated tower
castle: he rescued and joined together decaying buildings destined to let
their indefinable charm fade away with time. On the ground floor, like all
sagacious country gentlemen, he created the cellar: taken care of down to
the finest details, it is where the wine making and bottling take place,
the very heart of the Estate Farm. Next door is the cosy tasting room, the
realm of his wife Chiara or - with an enchanted although fleeting presence
- of one of their three beautiful daughters: Caterina, Camilla and
Carolina
.
wine review
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Rossese di
Albenga
ROSSESE DOC
Riviera Ligure di Ponente
“U Bastiò”
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Production
area: Regione Coasco
Bastia d’Albenga
Grape variety: 100% Rossese grapes
Altitude: 100 metres above sea level Ageing: 4 months
Refining: 2 months
Colour: ruby red more or less deep
Aroma: winy, with notes of fruits of the forest and dog rose
Taste: elegant and delicate,
soft with a slightly bitter aftertaste
Serving temperature: 17-18°C to be
opened at the time of serving
Alcohol content: 12-13% by volume
Best served with: stewed fish (stockfish), rabbit with Taggiasche
olives, “U Bastiò” Ligurian cheeses and cured meats
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Granaccia
GRANACCIA
IGT Rosso colline savonesi
“Gigò”
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Production
area: Regione Massaretti Bastia d’Albenga
Classification: dry red wine
Grape variety: Granaccia or Alicante Altitude: 100 metres above sea
level Ageing: 4 months
Refining: 2 months
Colour: deep ruby red with a purple rim
Aroma:
fruity (fruits of the forest),
slightly spicy
Taste: with a good tannic structure
when young, it becomes quite smooth,
almost velvety, when aged.
Serving temperature: 17-18°C to be opened one hour before serving if
aged
Alcohol content: 13% by volume
Best served with: Red meat of various types and game, mature cheese
except blue cheese
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Rosso
IGT Rosso colline savonesi
“Bacilò”
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Production
area: Regione Ciappe Campochiesa d’Albenga
Grape variety: 80% Rossese grapes and 20% Granaccia grapes
Altitude: 100 metres above seal level Ageing: 4 months Refining: 2
months Colour: ruby red more or less deep Aroma: fragrant with hints of
rose and fruits of the forest
Taste:
elegant and delicate, slightly warm medium-bodied with a slightly bitter
note
Serving temperature: 15-17°C to be
opened at the time of serving
Alcohol content: 12,5% by volume
Best served with: stewed fish (stockfish), rabbit Ligurian style,
“Bacilò” cheeses and cured
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Vermentino
VERMENTINO DOC
Riviera
Ligure di Ponente
“Aimone”
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Production
area: Regione Massaretti
Bastia d’Albenga
Grape variety: 100% Vermentino grapes
Altitude: 100 metres above sea level Ageing: 4 months
Refining: 2 months
Colour: light straw-yellow with greenish tints Aroma: fragrant with
hints of sage, rosemary and thyme all in gentle harmony,
and hints of cedar
Taste: dry, slightly sapid, with a good persistence
Serving temperature: 12-14°C to be opened at the time of serving
Alcohol content: 13% by volume
Best served with: vegetable starters, veloutè soups, fish dishes
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Pigato
PIGATO DOC
Riviera Ligure di Ponente
“MaRenè”
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Production
area: Regione Marixe
Bastia d’Albenga
Grape variety: 100% Pigato grapes Altitude: 100 metres above sea
level Ageing: 4 months
Refining: 2 months
Colour: straw-yellow with more or less green tints when young
Aroma:
ample with notes of musk, undergrowth, broom, cedar, peach kernel
Taste: dry, quite intense and persistent,
immediately reminiscent of flavours having
a slight almond aftertaste
Serving temperature: 12-14°C
Alcohol content: 13% by volume
Best served with: seafood starters, vegetable soups, pesto-based main
courses, fish dishes
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Pigato
PIGATO DOC
Riviera
Ligure di Ponente
“Bon in da Bon”
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Production
area: Regione Marixe
Bastia d’Albenga
Grape variety: 100% Pigato grapes Altitude: 100 metres above sea
level
Ageing: 6 months
Refining: 2 months in the bottle
Colour: dark straw-yellow
Aroma:
ample with aromatic and almond notes Taste: dry, intense and persistent
reminiscent of aromatic perfumes
Serving temperature: 13-14°C to be opened
at the time of serving
Alcohol
content: 13.5% by volume
Best served with: seafood first courses fish
cooked in rock salt, fish soup
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