Two Ligurian stunners from Durin:
Durin Pigato  (Sustainable with Natural Farming and Winemaking practices)
Durin Rossese - (Sustainable with Natural Farming and Winemaking practices)

A bottle of each

Four generations of the Basso family have lived and worked in the mountains above the Mediterranean sea—less than three miles away as the crow flies—struggling with the elements to care for older vines grown in garden-sized plots more suitable for gnomes.  Liguria’s vibrant patchwork of vines, fruit trees and wild scrub has one particular star: Pigato.  This family estate is unquestionably a pioneer in exploring the seemingly infinite potential of Pigato on these rocky slopes, not only through their selection of single-vineyard bottlings but also through sparkling wines, stored for years in the Grotto di Toirano, an ancient cave with near-perfect humidity and temperature for extended wine aging.

The Basso family over generations has expanded their small holdings—literally some 259 separate vineyards, most just a handful of vine rows—in the plains around the village of Ortovero and coiled around the region’s terraced and steep hillsides, cut over the ages by the Centa and Arroscia rivers.  Vineyard altitude ranges from as low as 150 feet to as high as 1,400 feet; soils are equally varied, from dark, fertile patches to ruddy, iron-rich soils, to the “terra bianca” mix of white clay and sand.  The valley channels the cooler winds that sweep south from Piedmont, moderating the summer’s warmer temperatures; a boon for the cultivation of balanced white grape varieties. The family’s ‘Taverna’ vineyard, planted in the village of Onzo and exclusively to the Pigato grape, is a 17-acre plot and as such, is the largest in the region. Many of the estate’s Pigato vines were planted by Antonio Basso’s grandfather, and are now 70 to 80 years old.

Harvest is as a rule by hand, and grapes are cared for as naturally as possible. In general, white grapes are macerated in tank for one day then pressed; juice is fermented on indigenous yeasts at low temperatures. Reds are fermented and aged in tank.