Vignachiusa

The Canaiolo grape, which we locally call Merla, has been established in our territory for a long time. It is particularly widespread in the municipalities of Sarzana and Fosdinovo. We vinify it together with Sangiovese and Ciliegiolo. But we also vinify it after letting it dry in crates, in this case as a single variety. It is a grape that contributes preciously to our red blend, and that also takes wonderfully to drying.

• Appellation
  Liguria di Levante – Typical Geographical Indication (IGT)
• Grapes
  Canaiolo (Merla), Sangiovese, Ciliegiolo
• Vinification
  The destemmed grapes go to ferment in open steel vats, where punching-down and pumping-over follow one another. As with any fermentation in the presence of skins, pressing off is decided according to the characteristics of the vintage. In autumn the wine is then transferred partly to clay jars and partly to steel, where it remains for about a year. Bottling generally takes place about a year and a half after harvest.
• Location
  The Canaiolo comes from the gravelly alluvial plains of the Ghiarétolo vineyards, while the Sangiovese comes from the Santa Caterina hill, from a clay soil of alluvial origin marked by a red colouring. The two plots were replanted in 2002 and 2004.
• Area
  Ha 0.70