Winery Antonio BassoRiviera Ligure di Ponente Vermentino
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Riviera Ligure di Ponente Vermentino from the Winery Antonio Basso
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Riviera Ligure di Ponente Vermentino of Winery Antonio Basso in the region of Liguria is a powerful.
Food and wine pairings with Riviera Ligure di Ponente Vermentino
Pairings that work perfectly with Riviera Ligure di Ponente Vermentino
Original food and wine pairings with Riviera Ligure di Ponente Vermentino
The Riviera Ligure di Ponente Vermentino of Winery Antonio Basso matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti cacio e pepe, spaghetti with clams or gratin with chard leaves.
Details and technical informations about Winery Antonio Basso's Riviera Ligure di Ponente Vermentino.
Discover the grape variety: Vermentino
The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.
Last vintages of this wine
The best vintages of Riviera Ligure di Ponente Vermentino from Winery Antonio Basso are 2016, 0, 2017, 2015
Informations about the Winery Antonio Basso
The Winery Antonio Basso is one of of the world's greatest estates. It offers 9 wines for sale in the of Riviera Ligure di Ponente to come and discover on site or to buy online.
The wine region of Riviera Ligure di Ponente
The wine region of Riviera Ligure di Ponente is located in the region of Ligurie of Italy. Wineries and vineyards like the Domaine Laura Aschero or the Domaine Bruna produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Riviera Ligure di Ponente are Vermentino et Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Riviera Ligure di Ponente often reveals types of flavors of minerality, pear or red fruit and sometimes also flavors of floral, tropical fruit or green apple.
The wine region of Liguria
Liguria is a thin, crescent-shaped coastal region in northwestern Italy, stretching 250 km along the Mediterranean Sea from the border with southern France in the west to the port city of La Spezia in the east. Tuscany Lies beyond the latter, while the region's Central city, Genoa, is about 70 km southeast of Asti and Barolo (and even less so of Piedmont, parts of which run along the northern border of Liguria). Known as the Italian Riviera, this thin, beautiful strip of rugged land with a Mediterranean Climate and poor, stony soils is dominated by steeply sloping hills that fall almost directly into the sea. These steep elevations make Grape growing a challenge, resulting in scattered vineyards (some of which can only be reached by boat) with limited production.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
