Italian food

                                                  Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, Veneto

Cinque Terre


Curiosity There was a time when the only means of sustenance were grapes and the wine they were made from them.
 
Tips We recommend you should eat the famous Ligurian Anchovy Soup with your wine.
 
Caratteristiche Region: Liguria
Taste: dry, refined, harmonic
Colour: straw yellow
Fragrance: delicate, pleasant
Alcoholic strength: 11 to 11.5° C.
Associated food: anchovies, fish, seafood, salty flans
Served at: 14° C.
 
 
Description This wine is made from the following grapes: Bosco, Albarola and Vermentino. The Ligurian region runs along the coast where the scenery is out of the world, however there is very little land to be cultivated and the mountains run steep down to the sea. The vineyards have been eked out of the hillsides where not only is it difficult to plant but harvesting is even harder. The absolutely mild climate, perhaps one of the best in Italy, offers one of the sweetest products in the country