Wines of the extreme Ponente Ligurian:

Wines:

Introduction: This page that introduces you three wines more well-known of the extreme west does not want to do other that to illustrate you the principal characteristics of these and take you to approach them to the plates that leap again the taste and the aroma, more in the attempt of not dwell me wish good and healthy one drunk and you remind that too there: ''A glass of wine at the day can make live up to 100 years, while two have not you sent to 200 but they have you certainly made go by a more merry day.

Dolceacqua rossese disposes of the present older doc in Liguria, his origins go up again some 1600 to first. His alcoholic gradation is of 13°; service to a temperature of 18-20°C, better likes, better can be preserved from two to the five years, if in lying position; one approaches happily to plates of white meat and flat of local game, for these last one recommends the rossese superior what ages a year in wooden more in bangs. Organoleptic characteristics: Clear ruby colour, garnet if gotten older; delicate, characteristic, wine perfume; dry, delicate, soft, bitterish taste.

The pigato is a wine from the colour yellow straw-coloured that reaches an alcoholic gradation of 11°, very much suitable with the plates of fish with What bride magnificently is not to disdain either to the side of roasts fresh and cheeses; his origins are unsure, while his name comes from the macchiettatura of his grapes. His I taste white particular and so different from the aromas of the other wines thanks to the treatment that undergos during the fermentation, during this phase the must remains to contact with the grape-stalks, thing that does not happen in the white other and that gives an aroma and a very intense taste. Organoleptic characteristics: More or less loaded straw-coloured yellow colour, intense, characteristic, slightly aromatic perfume; dry, full, lightly bitterish, with almonds taste.

Vermentino

The vermentino is a white, quiet, dry wine with a 11° alcoholic gradation; service goes to a temperature of 10- 12°; he does not must be preserved beyond the year by bottling, approaches to hors d'oeuvres of fishes and vegetableses, support of fried fish, roast in grill and in sauce and to fresh cheeses. Organoleptic characteristics: Straw-coloured colour; delicate, characteristic, bear fruitsed perfume; dry, fresh, harmonic taste gently yielded.

Dario Meggetto

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