The Gulf of Tigullio is home to one of the most picturesque wine-growing landscapes in eastern Liguria, stretching between the Portofino headland and Punta Manara, with the immediate hilly hinterland encompassing the areas of Rapallo, Chiavari, Lavagna, Sestri Levante and numerous towns in the Genoese valleys. Vine-growing takes place in a bright, coastal environment, characterised by steep slopes, terraces supported by dry-stone walls and a constant breeze that promotes the health of the grapes and good aromatic ripening.
The climate, tempered by the influence of the Ligurian Sea, features relatively mild winters, sunny summers and significant local variations in temperature determined by altitude and aspect. The geological substrates consist mainly of limestone-marl, claystone and sandstone formations, with the presence of sedimentary rocks linked to the complex structure of the Portofino promontory. This results in varied soils, often well-drained and rich in coarse material, which impart freshness, savouriness and a distinct territorial character to the wines.
The Golfo del Tigullio-Portofino appellation showcases a typically Ligurian range of grape varieties. Among the white grape varieties, Bianchetta Genovese, Vermentino, Scimiscià and Moscato stand out; among the reds, Ciliegiolo and Dolcetto are particularly prominent. The production regulations cover white, red and rosé wines, including semi-sparkling and sparkling versions, as well as passito wines and wines bearing the name of the grape variety.
In the glass, the terroir expresses itself through light, fragrant and Mediterranean profiles: the whites combine floral, citrus and herbal notes with a distinct savoury character; the rosés retain their liveliness and delicacy; the reds display fruitiness, smoothness and a pleasant freshness. For the passito wines, tradition dictates that the grapes are left to dry naturally on the vine, on racks or in suitable rooms, following a practice that preserves the link between technique, climate and local agricultural culture.