# Vermentino Riviera Ligure di Ponente (2022)

- **Producer:** Azienda Agricola Laura Aschero
- **Colour:** white
- **Type:** still
- **Grapes:** Vermentino
- **Region:** Liguria, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €20
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, peach, blossom, herbaceous, fennel, honey, almond

## About this wine

Azienda Agricola Laura Aschero was founded in 1980 in the historic center of Pontedassio, a small village in the province of Imperia, Liguria. Laura Aschero, a pioneer of modern Ligurian winemaking, revived her family's ancient vineyards to produce wines that authentically express the unique maritime terroir of the Riviera Ligure di Ponente. Today, the estate is managed by her son Marco and granddaughter Bianca, who continue her legacy of crafting highly expressive, elegant, and terroir-driven wines from local varieties.

## Interesting facts

- Laura Aschero founded the winery in her 50s, transforming a family passion into one of Liguria's most respected estates.
- The vineyards are planted on traditional Ligurian dry-stone walled terraces called 'fasce' overlooking the sea.
- The estate's Vermentino is highly regarded for its distinct saline minerality, a direct result of the close proximity to the Ligurian Sea.

## Food pairing

The wine's vibrant acidity and distinct saline minerality make it a perfect match for fresh seafood and traditional Ligurian dishes. The herbal notes of Vermentino beautifully complement basil-forward pesto, while its crispness cuts through the richness of fried fish or olive-oil-rich dishes.

## Wine making process

The Vermentino grapes are hand-harvested from steep, terraced vineyards. Upon arrival at the winery, the grapes undergo gentle pressing followed by temperature-controlled fermentation in stainless steel tanks to preserve the fresh, primary fruit characteristics. The wine is aged on its fine lees in stainless steel for several months to build texture and complexity before bottling. Malolactic fermentation is blocked to maintain the wine's signature crisp acidity.