Albarola

The Albarola grape is a lesser-known but historically significant white variety primarily grown in Liguria, stretching from the Riviera di Ponente to the border of Tuscany. It shares strong morphological similarities with Bianchetta Genovese, and many believe the two may be synonymous, though definitive ampelographic proof remains uncertain.

Albarola plays a key role in the composition of Cinque Terre Sciacchetrà DOC, a rare and elegant passito-style wine that has become a jewel of Ligurian viticulture. Its subtle character and natural acidity make it well-suited for blending, especially in wines that seek freshness and delicate aromatic lift.

The Albarola vine produces medium-small, ellipsoidal berries that are white in color, with thin but strong waxy skins, ranging from greenish to pale yellow. The bunches are typically medium to small, cylindrical or conical in shape, often winged, and accompanied by pentagonal or orbicular leaves of medium size. This variety performs best in cooler hillside vineyards and thrives under traditional training systems, often requiring short or mixed pruning. It offers good and consistent yields, making it a dependable component in regional blends.

Wines made from Albarola are usually light straw yellow in color, occasionally displaying greenish reflections. The aroma is subtle and fresh, often recalling the scent of an open grass field or wild herbs. On the palate, the wine tends to be light, crisp, and delicately structured, with a clean finish that makes it an ideal partner for seafood, light appetizers, and summer fare.

While rarely bottled as a single varietal, Albarola’s contribution to Liguria’s traditional wines is invaluable, particularly in maintaining balance and freshness in both dry and sweet blends.