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2017 Riviera Ligure Vino Bianco “Antea”

Tenuta Anfosso
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Sourced from 170 year old Rossese Bianco vines (the oldest of all our producers!) the Anfosso Bianco is a rare bird to say the least. The short skin maceration lends a bit of color and, most important, texture to this earthy, mineral, and exotic wine.

Clark Z. Terry

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Technical Information
Wine Type: white
Vintage: 2017
Bottle Size: 750mL
Blend: Rossese Bianco
Country: Italy
Region: Liguria
Producer: Tenuta Anfosso
Vineyard: 0.25 ha, > 150 years old average
Soil: Flysch
Farming: Organic (practicing)
Alcohol: 13%

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About The Region

Liguria

map of 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.

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