{"title":"Liguria","description":"\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-bottom: 10px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eLiguria is almost always Terra Incognita, even for well-informed wine drinkers. The specialist literature is silent, wine journals usually search in vain for articles, and in trade and gastronomy, one rarely stumbles upon wines from this corner in the northwest of Italy. The vineyard area of Liguria has been declining for years, leaving just 2,000 hectares today—almost negligible by Italian standards, with only the Aosta Valley producing less wine.\u003c\/p\u003e\n\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-top: 1.25em; margin-bottom: 10px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eThis, however, has little to do with poor quality. On the contrary. What comes from Dolceacqua or the Cinque Terre—naming the two most famous appellations of Liguria—can be brilliant, both white and red (the opinion that the Rossese di Dolceacqua from Antonio Perrino's Testalonga winery is among the best and most elegant red wines in Italy is not just ours alone). It is much more decisively linked to the production conditions, which are difficult and extremely demanding throughout Liguria. The slopes, often cultivated in microscopic terraces, are usually only accessible on foot; on particularly steep cliffs, rope hoists and ladders are used. These are not ideal conditions, nor are they ones that can be modernized in any way. Winemaking in Liguria is cultural work in the truest sense of the word, a continual struggle between man and nature, in which nature often gains the upper hand. Additionally, over the past decades, growing tourism has provided new sources of income, offering an alternative that, while not stress-free, is at least less arduous and exhausting.\u003c\/p\u003e\n\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-top: 1.25em; margin-bottom: 10px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eTechnically speaking, Liguria consists of 65.1 percent mountains and 34 percent hills. Despite this, wine continues to be cultivated, mainly because a number of positive factors neutralize the inaccessibility of the territory. The climate is maritime and mild, and the vineyards facing the sea are exposed to a constant breeze, making fungal diseases rare. The average temperatures and hours of sunshine are ideal for viticulture, and the annual rainfall is also suitable.\u003c\/p\u003e\n\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-top: 1.25em; margin-bottom: 10px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eUltimately, the centuries-old wine-growing history of Liguria also plays a significant role. Wine has always been cultivated here, and knowing how intensely many Italians are connected to local and regional traditions, one understands why at least small vineyard areas continue to be cultivated.\u003c\/p\u003e\n\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-top: 1.25em; margin-bottom: 10px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eOnly 20 companies in Liguria produce more than 10,000 liters of wine; the vast majority are small to very small (86.7 percent own less than one hectare of vineyard area—compared to 50 percent in the rest of Italy). In total, there are 8 DOC (controlled designation of origin) areas, all of which have only local significance, and their wines are mainly consumed within Liguria itself. The only internationally renowned wine from Liguria is Sciacchetrà, a sweet wine that, while incredibly good (La Possa produces a version that every wine enthusiast should try at least once in their life), is hardly produced anymore.\u003c\/p\u003e\n\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-top: 1.25em; margin-bottom: 0px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eThis charming detachment from the global market also has positive consequences: for example, if you look at the grape variety spectrum of Liguria, you will notice that international grape varieties are virtually non-existent. There are only two hectares of Cabernet Sauvignon and 28 hectares of Merlot in the entire region. Chardonnay does not appear at all. Instead, Vermentino, Bosco, and Rossese are at the forefront, all of which either originate from Liguria or have been native there for centuries. Moreover, the isolation has led to modern vinification or vineyard methods being rarely adopted, relying instead on long-standing traditional knowledge.\u003c\/p\u003e","products":[{"product_id":"testalonga-vermentino","title":"Vermentino 2023","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eAntonio Perrino is a garage winemaker.\u003c\/strong\u003e\u003cbr\u003eHe was one even before the term was coined in Bordeaux, stripped of its true meaning, and turned into a marketing concept and communication strategy, which was then relentlessly implemented in Bordeaux.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThese ideas and strategies passed Antonio by like the overly concentrated, dark Merlots that, from the 1980s onward, became the contribution of Bordeaux garage winemakers to the history of wine culture, eventually conquering the world, with supporters even around his homeland in Dolceacqua, Liguria. Antonio, however, continued to focus on his monastic, pale Rossese, one of the most refined, delicate, and sophisticated red wines in Italy. And on his Vermentino, which, just like his red counterpart, consistently refused to follow overregional trends.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAntonio macerates the Vermentino for five days. But – and here we quote the words of others, which couldn’t be more accurate – “the maceration is not intended to give the wine tannin and a heavy chassis, but rather serves to emphasize its flavor nuances” (Castagno \u0026amp; Co.: Vini da Scoprire). The little tannin in the wine is so smooth and fine that it’s barely noticeable – the structure is primarily given by a mix of mineral substance and acidity, which gives the wine pressure and drive, carrying it towards the palate. There and a little further down, they remain for the next few minutes.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe wine is aged for 18 months in not-too-large oak barrels, where Antonio, unlike his French colleagues, exclusively uses 100% used oak.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 100% Vermentino\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Steep single vineyard above Dolceacqua, with a view of the sea, and thus influenced by it. Sandy, weathered soils. Old vines (50+ years old)\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand in 25 kg baskets\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, no temperature control\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 18 months in used oak barrels, five-day maceration\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt;50mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13.5% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eDrinking Temperature:\u003c\/strong\u003e 10-12°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2030\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€48.92\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Testalonga","offers":[{"title":"Default Title","offer_id":18466171125829,"sku":"","price":38.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Bianco_00b1f65d-e464-48bf-aa3c-23162a1688f7.jpg?v=1605426754"},{"product_id":"testalonga-rossese-di-dolceacqua","title":"Rossese di Dolceacqua 2023","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eRossese is sensitive, delicate, and subtle.\u003c\/strong\u003e\u003cbr\u003eIts color is as transparent as contact lenses and lighter than blood. After a few years, it shifts to a rust-colored orange. It ages moderately, oxidizes easily, and requires attention. It’s understandable, then, that there are only about 80 hectares of Rossese in total. What’s remarkable, however, is that from this small quantity, one of Italy’s best red wines is produced—something that requires some explanation.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAlthough it’s not easy to pinpoint exactly why Antonio Perrino’s Rossese di Dolceacqua opens new worlds, he probably knows best—though he’s not particularly talkative about it. So, let’s make a few assumptions and hope that some of them hit the mark. First and foremost, there is the winemaker himself. With the 2025 harvest marking his 64th, one can safely assume that he knows what he’s doing. Trends and fashions don’t interest him; he simply does what he believes is right and what tastes good to him. With just over two hectares of vines, he does everything by hand. His vineyard is steep, growing on a rock he calls \u003cem\u003esgruttu\u003c\/em\u003e, which geologists refer to as \u003cem\u003eflysch\u003c\/em\u003e. The proximity to both the sea and the mountains, as well as the thermic effects of both, surely contribute to the wine’s elegance. In the cellar, which is really his garage, the wine is allowed to develop at its own pace. Fermentation is spontaneous, and aging takes place in small, used oak barrels, without filtration or added sulfur.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eTransparent and light, the wine seems to be draped under a red veil. Wild strawberries, roses, thyme, and salt provide initial aromas and flavors, while pepper and Mediterranean herbs complement them. The tannins are velvety and soft, with a pulse of acidity that never pushes to the forefront. The texture is smooth yet dignified, and the body is elegant. The flow of drinking combines with substance and depth, and the finish is herbaceous and long-lasting.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 100% Rossese\u003cbr\u003e\u003cstrong\u003ePlant Protection:\u003c\/strong\u003e Sulfur, copper, and plant- or animal-based preparations, not certified\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Steep single vineyard above Dolceacqua, close to the sea and almost in the mountains, influenced by both. Sandy, weathered soils, \u003cem\u003eflysch\u003c\/em\u003e. Old vines (50+ years). Training system: \u003cem\u003eAlberello\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand in 25 kg baskets\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, no temperature control\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 18-day maceration, 18 months in used oak barrels\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e Unsulfured\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13.5% vol\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eDrinking Temperature:\u003c\/strong\u003e 14-16°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2032\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€48.62\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Testalonga","offers":[{"title":"Default Title","offer_id":18466344173637,"sku":"","price":38.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Rossese.jpg?v=1605426696"},{"product_id":"la-possa-er-giancu","title":"U Giancu 2023","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eFact Sheet\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Albarola and Bosco\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Sandstone soil, 50-year-old vines, 30hl yield\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e In stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e Unsulfured\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 12.5% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10–12 °C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePerfect Drinking Window:\u003c\/strong\u003e Now–2028\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"La Possa","offers":[{"title":"Default Title","offer_id":32613094228028,"sku":"","price":22.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/ErGiancu.jpg?v=1605895852"},{"product_id":"la-possa-cinque-terre","title":"Cinque Terre 2023","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eSamuele Bonanini\u003c\/strong\u003e is one of the few winemakers who continues to cultivate vines on the steep slopes of the Cinque Terre. Working on small, stone-walled micro-parcels connected by cable systems, he engages in what can truly be called cultural preservation. His \"Cinque Terre Bianco\" is a brilliant blend of Bosco and Albarola, two classic white varieties of the region. The grapes are hand-harvested in small crates and in some cases transported by sea to the harbor of Riomaggiore. They are gently pressed and undergo spontaneous fermentation. The wine matures for over a year in a combination of acacia barrels and stainless steel tanks.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eStyle \u0026amp; Aromas\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eNotes:\u003c\/strong\u003e Nutty aromas, citrus, eucalyptus\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eProfile:\u003c\/strong\u003e Compact, creamy, fresh, and linear\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePalate:\u003c\/strong\u003e Salty, herbal, Mediterranean warmth with a dense texture\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAcidity:\u003c\/strong\u003e Soft yet supportive\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eStructure:\u003c\/strong\u003e Calm with good tension and length\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eFact Sheet\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Albarola, Bosco\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Sandstone soil, 55-year-old vines, 30 hl\/ha yield\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e Partially in stainless steel, acacia, and oak barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e Unsulfured\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13% vol.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10–12°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePerfect Drinking Window:\u003c\/strong\u003e Now–2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size and Price per Liter:\u003c\/strong\u003e 0.75 l (€34.87\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All Vinonudo-listed winemakers use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"La Possa","offers":[{"title":"Default Title","offer_id":32613151834172,"sku":"","price":27.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/CinqueTerre.jpg?v=1605896390"},{"product_id":"la-possa-sciacchetr-dop","title":"Sciacchetrà DOP 2020","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003edata sheet\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eGrape variety\u003c\/strong\u003e: Rossese Bianco, Bosco\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eVineyard\u003c\/strong\u003e: Sandstone, 55 year old vines, 30 hl\/ha yield\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003ereading\u003c\/strong\u003e: By hand\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eFermentation\u003c\/strong\u003e: Grapes are dried, then crashed into your feet and fermented spontaneously. 28-day contact with the shells\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eexpansion\u003c\/strong\u003e: In pear tree\u003cspan data-mce-fragment=\"1\"\u003eand cherry wood barrels\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eFiltration\u003c\/strong\u003e: no\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eSO\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e₂\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e:\u003c\/strong\u003e \u003c30mg\/l\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAlcohol content\u003c\/strong\u003e: 13.5% vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eResidual sugar\u003c\/strong\u003e: 135 g\/l\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eClosure\u003c\/strong\u003e: Natural corks\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eDrinking temperature\u003c\/strong\u003e: 10-12 ° C\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003ePerfect drinking maturity\u003c\/strong\u003e: from now on - 2100\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eContent and price per liter:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e0.375 L\/(€ 152.75)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAll winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"La Possa","offers":[{"title":"Default Title","offer_id":32613196300348,"sku":"","price":68.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Sciacchetra.jpg?v=1605896990"}],"url":"https:\/\/vinonudo.at\/en\/collections\/region-liguria.oembed","provider":"vinonudo","version":"1.0","type":"link"}