It was actually Etna-domptören Frank Cornelissen, who told us that if he could start over, he would grow vermentino in Liguria instead. This has aroused our curiosity for the Ligurian wines in general and vermentino in particular, but the available supply here at home is not exactly impressive, but there are one or two Sardinian interpretation of grapes available. We have, after all, has his sights on a Ligurian Biological variation in the order range from producer Giobatta Vio in Bastia d'Albenga which we must try.
Albenga is quite due south from the Piedmont and the Langhe seen, the family has grown grapes and olives on these plots since time immemorial, but only produced its own wine since 2000. It grows organically and has, in addition vermentino, even a couple of different pigato in the portfolio.
We tried to cook delicious salted cod with pea purée and fennel salad, actually given us a clear taste combo from it, in this context, oddly enough television program Go'kväll .
Aimone is a light yellow, some light veil of wine. The scent opens up directly with a delicious palette of black olives, hot tire rubber, diesel, citronzest and ripe golden delicious - it feels like equal parts ripe Mosel riesling and Vouvray, Chenin Blanc. Lovely complex fragrance that develops all the time and is hard to tear themselves away from.
In the mouth we meet of an oily texture and a high acidity with a solid fruit body in the middle facing up. Good fill, impeccable balance and a long finish with subtle lemon acidity. Not absolute measurement requirements despite its high acidity, this is so much backbone that stands on its own. Very interesting, opinionated and above all enjoyable wine. A taste hereby brought!
No. 72 282
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