📍 Liguria

Liguria is a narrow coastal region in north-western Italy between the mountains and the Ligurian Sea, made up of the provinces of Imperia, Savona, Genoa and La Spezia. Savona is sheltered to the north by the last spurs of the Alps; the valleys here are narrow and the slopes steep: on the Genoese hills gradients reach 35–50 %, and vines grow mostly at 100–300 m.

The vineyards sit on terraces held up by dry-stone walls. Wine was made in the Cinque Terre as early as the VI–V centuries BC, Pliny praised the wines of Luni, and most of the terraces were built in the nineteenth century. The coast of Portovenere, the Cinque Terre and the islands are on the UNESCO World Heritage List.

According to MASAF lists, Liguria has 8 DOC and 4 IGT, and no DOCG. The oldest are Cinque Terre and Rossese di Dolceacqua (protected since 1973); then come Riviera Ligure di Ponente, Colli di Luni, Val Polcèvera, Colline di Levanto, Pornassio and Portofino. The IGTs are Colline del Genovesato, Colline Savonesi, Liguria di Levante and Terrazze dell'Imperiese.

White Cinque Terre is at least 80 % Bosco, Albarola and Vermentino. Sweet Sciacchetrà is made from dried grapes with a potential alcohol of 19 % or more, and the riserva goes on sale only from 1 October of the third year. Rossese di Dolceacqua is at least 95 % Rossese, and wine from Pornassio at least 95 % Dolcetto.

Why it matters to you. Ormeasco is the local name for Dolcetto, not a separate grape. Sciacchetrà is not a fortified wine but a sweet one made from dried grapes. Varietal Pigato and Vermentino labelled Riviera Ligure di Ponente come from western Liguria. Whites are served at 4–10 °C, reds at 15–18 °C.