Winemaker Antonio Basso represents the third generation of farmers from Ortovero, and tends some 259 separate, small vineyards on steep hillsides just three miles away from the azure Mediterranean as the crow flies. Altitude here ranges from 150 feet to as high as 2,100 feet! This is the inspired madness of vine growing in mountainous Liguria—so much so that there are only a few dozen, full-time producers in the region.

Yet for those stubborn, inspired few, what Liguria can give is nothing less than extraordinary. The thread that connects the wines of Liguria is indeed the sea: limpid, invigorating, and saline-kissed. Each bottle begs for Mediterranean cuisine and lively company.

Estate-owned vineyards are found across both terraced hillsides above the Mediterranean coast and flatter lands near the towns of Ortovero and Garlenda. Soils predominantly sandy, with limestone.

The winemaking starts with hand-harvesting, destemming and cold maceration for 24-48 hours, pressed and fermented on indigenous yeasts in temperature-controlled tanks, and it’s aged in tank for one year. Aromas of honeycomb, citrus, yellow wildflowers. Delicate and fresh, very juicy; finish suggests lightly bitter almonds. Pair with fresh seafood; pesto dishes; baked fish.