Alessandri Pigato Riviera Ligure Ponente Costa de Vigne 2025

Alessandri Pigato Costa de Vigne is a fresh, characterful white wine from Liguria’s Riviera Ligure di Ponente, made entirely from the region’s distinctive Pigato grape. Grown in hillside vineyards behind Imperia, it combines Mediterranean brightness with the mineral, savoury edge that has made Pigato a classic of the Ligurian coast.

Tasting Notes
Bright straw-yellow in colour, the wine offers an expressive nose of citrus, white flowers and orchard fruit, complemented by subtle herbal and mineral notes. On the palate, it is dry and refreshing, with lively acidity, a gently textured mouthfeel and a characteristic savoury salinity that reflects its Ligurian origins. Six months on the lees add extra body and length without obscuring the wine’s freshness. It is enjoyable in its youth, while careful cellaring for two to three years may allow further complexity to develop.

Production
The Pigato grapes are sourced from vineyards in Ranzo, in the hills behind Imperia, at elevations between 280 and 400 metres above sea level. The vines are trained using the Guyot method across seven hectares, with harvesting carried out in September. After a cold static clarification, the wine undergoes fermentation without malolactic conversion, preserving its natural acidity and freshness. It then rests for six months on its lees, followed by natural clarification and approximately one month of bottle ageing.

Food & Serving
Serve chilled at around 10–12°C. This versatile Ligurian white is a natural match for seafood, shellfish, grilled fish and pasta with pesto, as well as lighter vegetable dishes, fresh cheeses and salads. Decanting is not necessary, although opening the bottle 10–15 minutes before serving can help reveal its aromatic detail.

Producer
Alessandri Massimo produces wines in Liguria, a region where steep, elevated vineyards and a strong maritime influence shape distinctive, food-friendly styles. With its vineyards in the hills of Ranzo, the estate focuses on expressing the character of local varieties—most notably Pigato—through careful vineyard work, restrained cellar intervention and extended lees ageing.

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