Practicing organic agriculture. 100% Pigato, native yeast fermentation in stainless steel. This is old-school, high-alititude (300 meters) Pigato from the hills of Vedone above Albenga. A steep and curvy ride up the hillside, and you arrive perched between sea and mountains. The sun sets there on the sporadic outcroppings of mountain scrub, olive trees and, of course, vines. If you were a giant, skipping regions from Piemonte to Liguria, it'd be a good place to cool off for a picnic lunch with some Pigato and pesto before heading to sea.
Claudio Vio has taken the reigns from his father, Ettore, in what amounts to only a patch-work of vineyards, gathered from rows of vines that seem more like they're trying to walk off the steep hillsides than form a vineyard.
There are but two hectares total; just drops of wine to be had. One bad hail storm can wipe out everything. It's a rare, magical place, and we have Claudio to thank for this rare example of heroic viticulture in Liguria. Very limited. Sustainable.
