92 Insider points
90 Points- Cellar Tracker Average
"Bright, lively and fresh: A perplexing, eyebrow raising and delicate pinot nero/noir-like red from Liguria. What can I say...I'm an Italaian wine nerd, gimme the most obscure varietal from the most obscure regions and I'll have a blast with it. Put something like this Rossese in front of me and I want to share it with you. Light to medium in body this wine truly has similarities to a pinot noir with lighter tart fruits mingled with well integrated tannins and acidity. I love balance. The eathy notes and pepper in this wine is what really won my attention and hense the comparison to Mercurey, Burgundy. This wine is basically an hommage to Biodynamic viticulture and highlights the true character of this indigenous Italian varietal at it's best, not that I claim to be an expert on Rossese wines, ha. This 2014 is ready now but will keep for a good 4-6 years.
~James Byus III, Premier Wine Concierge/Italian Wine Nerd
Northern Italy’s best kept secret: bright, summer drinking red with the elegance of Burgundy and the stature of Pinot Nero. This single-varietal Rossese from the daunting slopes of Liguria offers up delectable flavors of roses and ripe raspberries. And like the Italians, we’re loving each glass!
Bio Vio is the landmark winery in Liguria and stands head and shoulders above its neighbors for quality and dedication to organic and biodynamic vineyard care. The family head, Giobatta Vio, gained local fame for his amazing wines and it didn’t take long for our sourcing team to hear about this modern producer from an ancient region.
Fabled for its golden hills and abundant sunshine, Bio Vio is in the heart of Northern Italy’s Liguria region. The soils glint with red thanks to high iron levels and combine with the sunny aspect of these extreme slopes to offer the perfect place for an Italian exclusive to ripen.
Rossese is the signature red grape of Liguria and its Burgundian aromatics are nod to the nearby Franco-Italian border. This single-varietal shines brightly in a land that often leans on Dolcetto for quaffable reds. Oh no, this is no shrinking violet. Rossese commands respect from its dedicated fan base. And we are happy to give it.
Fun Fact: Liguria can be a pretty treacherous place. Along the steep slopes of this seaside region, landslides are a major concern and can make harvest a daunting feet.
The lighter soils of this area as opposed to the iron rich clay soils of Dolceacqua next door, create a more femminine, subtle, elegant and delicate expression of the Rossese grape.
A varietal already known for drinking like a central Burgundy red (Mercurey...), this version becomes a wine of extreme elegance and olfactory lift, showcasing beautifully fresh red fruits, roses and spice. With its low tannins and gentle demeanor, this wine highlights even better the seafood pairing capabilities that Rossese normally and traditionally possesses. The wine is 100% Rossese, aged for 4 months in stainless steel only to preserve freshness and primary varietal characteristics.
Bio Vio is the epitome of a family run, nature conscious, territorially authentic and quality driven biodynamic winery. Located in the "golden" town of Albenga, right in the heart of North Western Italy's iconic Liguria region, within the most significant appellation, the Riviera Ligure Di Ponente DOC (literally the "Western Ligurian Riviera"). The Giobatta family has been growing grapes here for generations and started producing their own wine entirely with estate grapes in the year 2000.
BIO VIO is an unspoken legend in the small, impressive and magical Northern seaside region of Liguria. A land often struck by landslides, low yields, missed vintages and tough labor. Liguria is a Sommelier favorite and one of Italy's best kept secrets. Overall the region has very low production volumes, due to the extremely steep and impossible terrain. Everything is done by hand, everything is extremely old-school farming.
The family run winery of BIO VIO is located in the town of Albenga, known as the "jewel wine village" of this region and producing the best quality grapes. Amongst the first if not the first to produce wine here through biological organic agriculture (hence the name...), Aimone Giobatta Vio tends to the 30+ year old vines and minimal intervention winemaking with the help of his 2 daughters.
The winery produces the 3 classical and traditional Ligurian varietal wines : VERMENTINO, PIGATO and the rare red gem ROSSESE. The ROSSESE of Bio Vio is grown just outside the only appellation dedicated to this varietal (Rossese Di Dolceacqua DOC). Hence the wine is labelled with the more generic Riviera Ligure Di Ponente DOC, but "not all bad comes to harm" as the Italians would say themselves.
Rossese immigrated to Italy from France, brought most likely into Liguria by soldiers of the powerful Genoese Doria family in the high Renaissance. Rossese owes its name to the vibrant color of the grape bunches, although the wines are not so deeply colored, ranging in hue from garnet to light ruby. Varietal characteristics include bright wild strawberry, blackcurrant and other forest fruit flavors, heralded by enticing rose and black-pepper aromatics. Modest of alcohol and vibrant of acid, Rossese shows intense fruit aromas when young, and does quite nicely with a slight chill—typically a wine for the pantry rather than the cellar.
With its low tannins and gentle demeanor, this wine highlights even better the seafood pairing capabilities that Rossese normally and traditionally possesses.
Ravioli, or stuffed pasta was said to be created in Liguria, Italy so that is a good start. I'd like this with 3 cheese and spinach stuffed ravioli or even some baked penne or shells with cheese and meat sauce. When it comes to seafood I think this would be great with grilled, marinated Octopus and some white beans.
Tocco di funghi: Fresh porcini mushrooms (abundant in Liguria) are cooked with garlic, rosemary, butter, oil, and the ever-ubiquitous pine nuts. It’s usually served with risotto or pasta.