Poggi al Bosco

Albarola is an important grape of our territory and our tradition, though in recent years somewhat forgotten, perhaps because of the success of Vermentino. It is a grape historically present in the land of Liguria and of Lunigiana. It is not very aromatic, generally with a delicate skin and tightly packed berries. At Santa Caterina we found, in the old vineyards, a biotype that differs from the more commonly grown Albarola, with a thicker skin and a looser bunch, and we have worked on propagating it. In our experience, Albarola finds its best expression through fermentation in the presence of skins, where its light aromatic note takes on unexpected nuances, recalling fruit and aromatic herbs.

• Appellation
  Liguria di Levante – Typical Geographical Indication (IGT)
• Grape
  Albarola
• Vinification
  Once the Albarola grapes reach the winery, they are destemmed and then fall by gravity into open vats, where fermentation begins spontaneously. Then, for a few days, punching-down and cap-wetting take place. After the wine is drawn off at the end of fermentation, it matures for a year in clay jars. Bottling follows.
• Location
  Santa Caterina hill, in the municipality of Sarzana. Clay soil of alluvial origin, marked by a red colouring.
• Area
  Ha 0.25