The grape variety Albarola

Albarola is a rare white grape variety indigenous to the Ligurian coast of northwestern Italy, particularly thriving in the Cinque Terre and Colli di Luni appellations. Known for its delicate yet distinctive profile, Albarola typically produces light to medium-bodied wines with bright, refreshing acidity. Aromatically, it offers nuanced notes of white blossoms, green apple, pear, and hints of aromatic herbs, underscored by saline and mineral undertones derived from Liguria's coastal terroir. On the palate, Albarola wines are crisp and vibrant, displaying flavors of citrus, green fruits, and sometimes a subtle almond finish.

Albarola is most commonly vinified as part of white blends, especially in Cinque Terre DOC, where it is combined with Bosco and Vermentino to produce harmonious, mineral-driven wines that highlight the coastal landscape. However, single varietal expressions are occasionally crafted to showcase its purity and finesse.

Albarola pairs excellently with the region’s seafood-driven cuisine, including grilled fish, shellfish, and anchovy-based dishes. Its zesty character also complements vegetable risottos, mild cheeses, and Mediterranean salads, making it an ideal match for fresh, light fare.