“Dietro la Liguria dei cartelloni pubblicitari, dietro la Riviera dei grandi alberghi, della case da gioco, del turismo internazionale, si estende, dimenticata e sconosciuta, la Liguria dei contadini.”
(Italo Calvino)
Family Tradition
Azienda Agricola Lombardi conceives the viticulture project towards the end of the last century: it was about replanting the vineyards where the floriculture was dominant.
Our lands take us back to the most ancient history of the Ligurian viticulture: the Fundus Porcianus, the settlement from Roman times that is a few hundreds of metres apart from our vineyards, in fact, hosts the ruins of a ceramic furnace designed, by the way, to the production of wine jars; this proves how much copious the wine production was at the time to exceed the local needs and how the wine would be therefore exported and plenty commercialized.
However, the main role of the wine was slowly blurred by the olive growing that slowly took over around the Western Ligurian Riviera, so that, during the first decades of the last century, it became the most important agricultural income source. But the wealth came only afterwards, and it was with flowers. But this is another story…
LOMBARDI
Today, Azienda Agricola Lombardi wants to return value and historical memory to the beauty of the landscape and most of all to the “taste” of our lands. A forward-looking adventure, started far back and supported by History: Our History and Our family name: Lombardi. A surname that was ferried for centuries from the far Middle Ages to date from the “Terzorini” generations, the Terzorio inhabitants.
Our production
ROSATO
"Postu da Ve' "
I.G.T. Terrazze dell'Imperiese
Qualification: rosé wine
Grape variety: 100% Rossese
Colour: it ranges from vermilion to cherry and raspberry tones
Scent: true to its origin, rose
Taste: fresh and intense
Alcoholic content: 12,5%-13%
Wine-making: white wine making, with batonnage and aging in steel barrel for four months
Temperature: 10°
Side dish: grilled prawns, red mullets, fava beans and salami
VERMENTINO
"Treçoli "
D.O.C. Western Ligurian Riviera
Qualification: dry white wine
Grape variety: 100% Vermentino
Colour: pale yellow with greenish reflections
Scent: floral (white and yellow flowers) endemic spices (thyme and oregano)
Taste: fresh, solid structure, lasting, fine and elegant
Alcoholic content: 12,5%-13,5%
Wine-making: controlled temperature fermentation, then batonnage on the noble lees and aging in barrels for at least six months
Temperature: 10-12°
Side dish: perfect for cocktails, trofie with Pesto alla Genovese, brandacujun, with all the fish and the general Ligurian cuisine
PIGATO
“Abbajae”
D.O.C. Western Ligurian Riviera
Qualification: dry white wine
Grape variety: 100% Pigato
Colour: pale yellow
Scent: fruity
Taste: slightly savoury, warm, lasting, fine and elegant
Alcoholic content: 13%-13,5%
Wine-making: cryomaceration of the grapes for 12 hours, controlled temperature fermentation, then batonnage and aging in steel barrel for six months
Temperature: 10-12°
Side dish: all the Ligurian cuisine, in particular the vegetables pie, Sardenaira, boiled beef breast and all the fish dishes
GRANACCIA
“Colma Rosso”
D.O.C. Western Ligurian Riviera
Qualification: red wine
Grape variety: 100% granaccia
Colour: intense red with violet reflections
Scent: fragrant and intense aroma with hints of wild berries
Taste: warm, velvety, soft
Alcoholic content: 13,5%-14%
Wine-making: contact maceration with peels, delestage during the fermentation and aging in steel barrels for 6-8 months
Temperature: 18°
Side dish: game, first courses made of mushrooms, slightly seasoned cheeses, ligurian rabbit, truffle.
ROSSESE
“Al Sole del Garin”
D.O.C. Western Ligurian Riviera
Qualification: red wine
Grape variety: 100% Rossese
Colour: ruby red
Scent: intense, delicate with rose, violet and cherry fragrances
Taste: soft, warm, pleasant slightly bitter aftertaste
Alcoholic content: 13%-14%
Wine-making: maceration in contact with peels, with double delestage during the fermentation and aging in steel barrels for 6-8 months
Temperature: 14-16°
Side dish: Ligurian rabbit, Buridda, seasoned cheeses
ROSSESE
“Al Sole del Garin”
D.O.C. Western Ligurian Riviera
Qualification: red wine
Grape variety: 100% Rossese
Colour: red
Scent: intense, vanilla fragrances, red apple
Taste: warm, pleasant slightly bitter final
Alcoholic content: 13%-14%
Wine-making: as per the Rossese up until the end of the batonnage, then aged in barriques for 12 months.
Temperature: 16°
Side dish: general red meat and game meat
RED WINE
"Pepin "
Terrazze dell'imperiese I.G.T.
Qualification: red wine
Grape variety: rossese 50%, granache 40%, local vineyard 10%
Colour: intense ruby red
Scent: intense and complex
Taste: warm and soft
Alcoholic content: 12,5%-13,5%
Wine-making: contact maceration with peels, delestage during the fermentation and aging in steel barrels for 6-8 months
Temperature: 18°
Side dish: ligurian rabbit, slightly aged cheeses, red meats and legumes
PASSITO
White wine made
from dried grapes
Qualification: white wine made from dried grapes
Grape variety: 50% vermentino, 50% pigato
Colour: Golden yellow color
Scent: Intense, lasting aroma, hints of citrus and honey.
Taste: Pleasant, not cloying.
Alcoholic content: 13% – 14%
Wine-making: Drying in a natural ventilated area in special boxes. Vinification at the achievement of the right sugar content.
