Liguria is best known for its crisp, aromatic whites—perfumed quaffers that get along nicely with the seafood-based cuisine. The region’s rare red wines often feature Sangiovese imported from nearby Tuscany or Granaccia (Grenache) from southern France, but other Ligurian reds spotlight indigenous grapes planted only in very localized areas. Nothing could be truer of Crovino, a dark-skinned red grown, as far as we know, exclusively by the Ruffino family of Punta Crena, in their vineyards overlooking the seaside town of Varigotti. Crovino gives low yields, and its berries tend to fall to the ground upon achieving full ripeness, inciting other growers to tear out their vines in favor of less fussy varieties. Fortunately, we can still enjoy a taste of Varigotti history through this delightfully soft, spicy, medium-bodied red. It shines alongside Ligurian pasta dishes—pansotti with salsa alle noci (walnut sauce) is a classic—or cuisine from the region’s mountainous interior, such as roast rabbit with taggiasca olives and wild herbs.
The vineyards of Punta Crena (which is named for a large promontory jutting into the sea at the edge of the village) are all within 1200 meters of the water and enjoy sea breezes that help keep the grapes healthy and happy. The Ruffino family are proud to work almost exclusively with local varietals, but they dont have much company. As a result, several of Punta Crenas wines are one of a kind: the Mataòssu and Cruvin are entirely unique, and the Barbarossa is the only one produced in Italy. They believe that their only job after the harvest is simply to avoid ruining their lovely fruit as it turns to wine. These are light, fun wines with no pretension.
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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