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Fill out your info and we will notify you when the 2014 Rossese di Dolceacqua Superiore “Luvaira” Tenuta Anfosso is back in stock or when a new vintage becomes available.


2014 Rossese di Dolceacqua Superiore “Luvaira”

Tenuta Anfosso

2014 Rossese di Dolceacqua Superiore “Luvaira” Tenuta Anfosso - Kermit Lynch Wine Merchant

Luvaira showcases the concentration achieved from vines planted in 1905, with an ample mouthfeel and wilder, almost meaty aromatics rounded out by the sweet, earthy fragrance of faded rose petals.

Anthony Lynch

Vintage: 2014
Bottle Size: 750mL
Blend: Rossese
Appellation: Rossese di Dolceacqua
Country: Italy
Region: Liguria
Producer: Tenuta Anfosso
Vineyard: .9 ha, planted in 1905
Soil: Flysch (a sedimentary rock consisting of alternating strata of marl and sandstone; proportions of clay and sand vary between each vineyard, and within each vineyard)
Farming: Organic (practicing)
Alcohol: 13.5%

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About Liguria

A long, crescent-shaped sliver of mountainous coastline ranging from the French border in the west to that of Tuscany in the east, Liguria is a region of unrivaled Mediterranean charm. This applies not only to its colorful seaside villages and carefree, welcoming people, but also to the wines it produces—crisp whites and light reds designed to be quaffed with locally caught seafood.

Viticulture has thrived along these coastal hillsides since Etruscan times. Ancient stone terraces line the steep slopes all along the Riviera, many abandoned while others still host olive trees, lemon trees, and of course, the vine. What Liguria lacks in acreage, it makes up for in diversity and originality: home to numerous indigenous grape varieties, it produces wines of infectious local character.

The hallmarks of Ligurian wines are fragrant aromatics and lively freshness. Whites from grapes like Vermentino and Pigato capture the pervasive flavors of wild herbs and citrus with a sea-breeze salinity, while the rare reds from Rossese, among others, have a brightness of flavor that allows them to complement dishes from the sea or land—served with a slight chill, of course.

While Kermit’s history in the region is relatively recent, Liguria has rapidly become one of his favorite places to visit. It’s hard to blame him—enjoying a crisp, perfumed white with a platter of fried sea critters on the Mediterranean is definitely not the worst part of the job.

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If you're looking for value, look where no one else is looking.

Inspiring Thirst, page 211

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