An unusual wine and grape variety for our Liguria, which over time has lost many of the ancient traditions linked to the cultivation and winemaking of Granaccia, a relative of the nearby French Grenache.

Giada chose to bring Granaccia grapes back into focus, a variety already cultivated by her grandfather. The result is remarkable and is called “Ego.”
The wine is produced with a skin maceration of about one week. This is followed by spontaneous fermentation in stainless steel, without the addition of artificial yeasts.

The wine is then aged in oak barriques for one year, and afterwards it rests in the cellar for some time before being released.

A concentrated expression of red fruits, grape juice, and a light spicy finish that makes the wine easy to drink. My suggestion is to enjoy it slightly chilled, perfect for an aperitif or paired with a first course.

The History of La Casetta:

3 hectares of vineyards, with a total of 12,000 vines of Pigato, Vermentino, Rossese, Ormeasco, and Granaccia.
La Casetta is a small winery now in its third generation, led by Giada, the woman who proudly carries forward her family’s legacy.

The vision is to work with native Ligurian grape varieties and transform them into wine without heavy intervention. Wine should have its own time, evolving and transforming, always remaining a work in progress.

All of this takes shape in the village of Ranzo, in the heart of the Arroscia Valley, a place that proudly represents the production of Pigato and more in Liguria.