In ancient times the peasants would go down to the sea of Levanto carrying on their backs mules or on their shoulders, through the paths traced in the woods, the “some” of albarola (the “soma” was a container of about 82 liters used to store and transport wine) to be able to trade them for oil and salt, very rare food in the villages of the hinterland.
The albarola present in the valley until ancient times is the white berry variety still more widespread and cultivated in Val di Vara.
“Campo Grande” born from a rigorous clonal selection of old strains of albarola, some of which are still on the free foot, is a fresh white, scented with fruit and white flowers, of great character and drinkability, with a pleasant mineral note.
It macerates on its own skins for about 60 hours at a temperature of 14° C and after the soft pressing it is left to ferment for over 1 month.
Try it with “cappon magro“, the main dish of Ligurian cuisine.
Cryomaceration for about 60 hours and vinification at a controlled temperature in steel vats with a 2-month rest on the fine lees
guyot planting of 200×90 with a density of 5200 vines per hectare
Main courses of fish and white meat, appetizers.