We The Italians | Italian wine: Golfo del Tiguglio

Italian wine: Golfo del Tiguglio

Italian wine: Golfo del Tiguglio

  • WTI Magazine #18 Feb 21, 2014
  • 1125

WTI Magazine #18    2014 Feb, 21
Author : Vino OK      Translation by:

 

The "Golfo del Tigullio" is a wine produced in the hilly area of the Gulf of Tigullio, comprising fourty municipalities in the Liguria region in the province of Genoa including Rapallo, Santa Margherita and Portofino. The wine Golfo del Tigullio got the title of recognition of Denomination of Controlled Origin, better known by the acronym DOC. The land used for the viticulture of this wine should be characterized by the presence of not moist soil and with a good exposure to sunlight to allow a proper ripening of the grapes.

The Golfo del Tigullio exists in different types:
• Golfo del Tigullio Red, consists of the following grapes in the following amounts: Ciliegiolo, between 20 and 70%, Dolcetto, between 20% and 70%, plus the addition of any non-aromatic red grapes of the Liguria area, in an amount not higher than 40%;


• Golfo del Tigullio White, consists of the following amounts in the following grapes: Vermentino, between 20 and 70%, the Bianchetta Genovese, between 20 and 70%, and additions of other local white grapes in an amount not higher than 40%;


• Golfo del Tigullio Sparkling wine: produced with the same grapes of Tigullio White;


• Golfo del Tigullio Raisin wine: made with white grapes of the area, used alone or in combination, best with Vermentino or Bianchetta Genovese, withered on the vine or on straw mats in appropriate locations;


• Golfo del Tigullio Rosato, made with the same blend of Tigullio Red.


The Golfo del Tigullio also exists in the following sub-denominations of varieties: Ciliegiolo Golfo del Tigullio, the Golfo del Tigullio Bianchetta Genovese; Muscat Golfo del Tigullio, the Golfo del Tigullio Vermentino.
Each category and variety of the Golfo del Tigullio presents different organoleptic characteristics:
• Golfo del Tigullio Red wine is ruby red, more or less, tending to purple. It has a lingering scent, slightly tangy, with hints of berries and a dry, medium-bodied and fruity, with a tannic vein. Its minimum alcohol content is 10.5% vol. It has to be served at a temperature of 16-18 ° C and must be accompanied by savory pasta dishes with meat sauces, white meat, mixed fried;


• Golfo del Tigullio Blanc is a wine with a straw yellow color more or less intense, with a lingering scent, delicate, with hints of fruit. Its taste is dry, full-bodied. Its alcohol content is 10.5% vol. This wine can be found in two types: Still and sparkling. It has to be served at a temperature of 9-11 ° C, depending on whether Still or Sparkling. To be able to taste its best quality it has to be aged for at least a year. It must be accompanied by dishes such as appetizer, delicate appetizers, stuffed vegetables, fish dishes, pasta with vegetable sauce;


• Golfo del Tigullio Sparkling wine is a wine with a straw yellow color, tending to greenish, with a lingering scent, delicate, with hints of fruit. Its flavor is dry, light, cool. Its alcohol content is 11% vol. It should be served one year aged. It goes perfectly with appetizers and hors d'oeuvres;


• Golfo del Tigullio Raisin wine has an intense golden yellow color, with a ample intense scent, persistent with hints of dried fruit. Its flavor is sweet, hot, tangy, full. Its alcohol content is 16.5% vol. It should be served at a temperature of 10-13 ° C and it matures in 1-3 years. It goes perfectly with desserts, rolls, pastries;


• Golfo del Tigullio Rosé wine is a wine with a pale red or cherry color, with an intense and delicate aroma with a hint of fruit. Its taste is dry, full-bodied and slightly, even lively. Its alcohol content is 10.5% vol.


This wine is available in two types: Still and Sparkling. It should be served at a temperature of 11 ° C-14. To be able to taste its best quality this wine should be drunk within the yearof bottling. The Golfo del Tigullio Rosé wine fits perfectly with dishes such as local meats, rice, vegetables, traditional dishes such as eggplant parmigiana.