WINE INFORMATION

Established in 1970 by Riccardo Bruna, Azienda Agricola Bruna is a small, 7.5 hectare estate consisting of 5-6 plots on terraced vineyards located 15km from the Mediterranean Sea and perched at 200-300 meters above sea level.  The property is carved out of the mountainside in the Maritime Alps, an area well-known for its production of olives, cherries and aromatic herbs. In ideal conditions, the region produces only 3,000 cases of wine per year.  Currently, Riccardo’s daughter, Francesca, and her husband, Roberto, oversee the estate’s operations. Since 2009, the estate focused on organic (though not yet certified) farming practices  and emphasized the harvest of Pigato grapes along with a handful of red wines based on the local Granaccia variety…a variant of Grenache.

Bruna Majè Pigato Riviera Ligure Di Ponente 2019 is made entirely from Pigato grapes from vines approximately 50 years old planted throughout Italy’s Arroscia Valley (the historic home for Pigato grapes) in the villages of Ortovero and Ranzo. Vineyards in this region feature southern exposure to sunlight and grow on the typical Ligurian-terraced hillsides with stone walls called Majé that contain limestone-rich soils mixed with white and blue clay which are dense with fossils from the Pliocene era.  The grapes come predominantly from the hill of Garaxi above the village of Pogli at 210-260 meters above sea level.

Azienda Agricola Bruna excels at the production of wines from the local grape, Pigato, a late-ripening variety named for the amber spots that appear on the grape clusters. While numerous academicians apparently believe that Pigato and Vermentino are the same grapes, many of Liguria’s wine producers disagree. According to recent genetic testing, western Liguria’s Pigato appears to be a biotype of the Vermentino grape, rather than a distinct variety.

Bruna manually harvests the grapes for this wine in mid-September and then places them in 20-kg perforated crates. After soft pressing and removal of solid matter from the must, the grape juice undergoes controlled-temperature fermentation at 16°C. Subsequently, the wine ages in barrels on fine lees for six months and then goes through natural stabilization at wine-cellar room temperature.

TASTING NOTES

Mineral and saline notes integrate with honeycomb; dried, soothing herb (sage, thyme, lemon balm, peppermint), under-ripe appealing yellow pear; subtle waxy texture; and tropical fruit on the nose.  The palate echoes the nose noticeably. Tropical fruit flavors are prominent – star fruit and golden kiwi notes stand out. Intriguing salinity and seashell notes combine with yellow pear and fig. Mid-palate, savory notes of dried herb (parsley) and white pepper combine with golden fruit notes through the lingering finish. A deliciously classic, yet intriguingly round Italian white wine.

FOOD PAIRING

Enjoy this wine with olive oil-based salads as well as dishes that highlight tomatoes and vegetables such as artichoke, asparagus, spinach, arugula, and zucchini. Equally complementary foods include those rich in seafood, salmon, halibut, trout, calamari, crab, and lobster.  Try also seafood pasta, spaghetti with clams, Italian-Japanese fusion meals, and sushi or tempura. Italian specialties, Mediterranean cuisine, linguine with crab, Fritto misto di Mare, and a variety of pesto dishes work nicely, too. Pairing with cheese? Try mozzarella, feta, ricotta, or chèvre.

Brunch Foods, Cheese, Chicken/Turkey, Cream Sauce Pasta, Fish (white), Just for Cocktailing, Shellfish