In the most suitable areas of the Albenga hinterland, great grapes have always been produced. And it is precisely here that Giobatta Vio known as “Aimone” decided to build his winemaking “fiefdom”, enhancing and maintaining intact the elements dearest to him: family, territory, naturalness. Growing organically, claims Giobatta Vio, “is not a choice, neither technical nor economic: it is simply cultural”. Always using exclusively native vines, from Pigato to Vermentino for the whites, to Rossese and Granaccia for the reds, names such as MaRenè, Bon-in-da-Bon, Aimone, U Bastiò, Gigò quickly made inroads into the imagination of enthusiasts as synonyms of quality and productive unity. “Wines, as we know, are not created by the will of the individual but of the whole family” And in fact Giobatta Vio is also supported in the management by his wife and three daughters, who take care of the oenological, agronomic and commercial aspects. Company with organic certification. Giobatta Vio was awarded Winemaker of the Year 2017 by Gambero Rosso.
Fermentation takes place in stainless steel tanks, where the skins are macerated and pumping over is carried out daily. Subsequently, the wine is left to rest for approximately 4 months in steel containers, concluding the refinement process with further months in the bottle.
Ruby red color. On the nose aromas of dog rose, geranium and red flowers, combined with notes of raspberry, redcurrant and wild strawberries. Everything is accompanied by subtle nuances of aromatic herbs typical of the Mediterranean scrub. In the mouth it is characterized by a subtle delicacy, with a velvety tannic texture and a fresh and balanced finish.
To be enjoyed during the summer season, but also with rabbit and meat in general and also in combination with mature cheeses.