Cerrolungo was born as a winery, but also produces Evo Oil, exclusively with olives from our Gulf and citrus jams. In the garden you can pick seasonal vegetables that are also the basis of our cuisine. Buy our products and you will take with you the most authentic scents and flavors of our Liguria.
Cerrolungo also produces fruit, vegetables, oil, honey and jams, all products that you can taste on site and buy to take home the scents and flavors of our land.
We do not weed, we only use essential treatments also allowed in organic farming and we practice old fertilization practices such as "green manure" with broad bean plants.
Our wines, white and red, are strongly linked to the territory: the vineyards located on the first hills still feel the strong influence of the sea, which guarantees iodine scents and a great persistence; the western exposure ensures sunshine for almost the entire day and allows perfect ripening, when the vintage allows it. The climate, different every year, offers always unique nuances, also thanks to the presence of aromatic herbs in abundance on the edges of the vineyard. The rest is done by the passing of time, as it once was, in our ancient cellar where, with the precious contribution of Walter de Batté, fermentation, as in the past, is still done on the skins to infuse all the aromas of our territory into the wine.
Grapes – 95% Vermentino -5% varieties from old vines (Trebbiano, Albarola…) Fermentation on the skins 4-6 days – one year in barrel -two years in bottle Tasting : the nose has floral and iodine aromas, golden color. The palate is rich and round, mineral and floral. It is recommended to open it at least an hour before pouring, serve it fresh and never too cold. Pairings: shellfish, cod, blue fish, all white meat specialties, vegetables and seafood, tasting cheeses.
Grapes – 95% Vermentino -5% varieties from old vines (Trebbiano, Albarola…) Fermentation on the skins 8-10 days – one year in barrel -two years in bottle Tasting : the nose has floral and iodine aromas, golden color. The palate is rich and round, mineral and floral, particularly pleasant and persistent. It is recommended to open it at least an hour before pouring, serve it fresh and never too cold. Pairings: shellfish, cod, blue fish, all white meat specialties, vegetables and seafood, ravioli and fresh pasta with vegetables or delicate ragù such as rabbit or poultry.
Fermentation on the skins 8-10 days – one year in barrel - two years in bottle Grapes – Granaccia, Sangiovese, Canaiolo, Ciliegiolo Tasting : it is a red sea wine with an intense ruby color that introduces iodine and balsamic aromas. The subtle and mineral palate presents itself with finesse and elegance. Pairings: fish soups, fresh tuna, red meat and fish sauces, octopus, octopus, calamari, but also cured meats and red meats.
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