Scimiscià

The Scimiscià grape is a rare and ancient white variety native to Liguria. Once on the brink of extinction, it has been saved from oblivion thanks to the passion and dedication of a handful of local producers. Today, it survives in extremely limited quantities, cultivated almost exclusively in the Val Fontanabuona - a secluded valley in the province of Genoa, nestled in the inland hills behind Chiavari and Lavagna. In recognition of its cultural and viticultural value, Scimiscià was officially included among the recommended and authorized grape varieties for the Liguria region in 2003.

The name Scimiscià comes from the local dialect and means “cimiciato” or “spotted,” referring to the tiny dots that appear on the grape’s skin - a characteristic it shares with another Ligurian grape, Pigato (from picau, meaning speckled). The origins of Scimiscià remain shrouded in mystery, but it is widely believed to be an ancient variety, likely once more widespread across the region.

Scimiscià is a low-yielding grape with high sugar content, making it suitable for both dry and sweet winemaking styles. While primarily vinified into elegant dry white wines, some rare dessert wines made from Scimiscià demonstrate remarkable complexity and aromatic intensity.

Wines made from Scimiscià grapes are typically pale yellow with greenish hues, almost crystalline in appearance, and show excellent consistency in the glass. On the nose, they offer refined floral and fruity aromas, with notes of citrus, acacia blossom, and hints of wild herbs. The palate is warm, savory, and mineral, marked by a fine balance and harmonious structure - a true expression of Liguria’s unique terroir.