Valpolcevera
Valpolcevera
Valpolcevera. White wine with a pale straw yellow color and greenish reflections. Delicate but persistent aroma, with hints of dried herbs, wildflowers, and a slight hint of berries. Dry, fresh, light but lively flavour with limited continuity. It is cultivated along the Polcevera stream and its tributaries within the province of Genoa. White and red wines are produced, using the corresponding grape varieties as listed below. The Coronata subzone is the reference area for White, Red, Rosé, and Moscato types.
Insights
The Bianchetta Valpolcevera DOP pairs optimally with dishes based on vegetables such as Genoese minestrone, green bean meatloaf, broccoli with anchovies, Easter pie (torta pasqualina), mixed legume soup (mesciüa), herb rice, and seafood dishes such as soup with whitebait or red mullet, sole à la meunière, whitebait omelette, and codfish...
Features
Certainly, the Bianchetta Genovese grape variety is indigenous, indeed, it seems exclusive to the area around Genoa, specifically the hills overlooking the city, once rich with vegetable gardens and vineyards. In fact, many authors argue that Bianchetta (called Gianchetta in dialect) originates from the Val Polcevera region (mentioned by Maineri at the end of the 1700s). This hypothesis is supported by Gallesio (1839), who stated that Bianchetta grapes form the basis of Coronata wine and their cultivation begins precisely in the Val Polcevera area.
How it's made
It should be served at 11-12°C, in slightly flared tulip-shaped glasses with a tall stem. It is best stored in a suitable cellar, with bottles laid horizontally on shelves designated for rosé wines. It is advisable to consume it within a year of the vintage.
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