Pigato is one of the most important grape varieties in Liguria, and in this case we have a wine, Il Vivo, that faithfully expresses its terroir, but with bubbles.

The winemaking reflects the philosophy of its creator: minimal intervention to transform grape juice into wine. It begins with a gentle pressing of the grapes, followed by a short skin maceration, and then fermentation carried out by indigenous yeasts.

The wine then undergoes a secondary fermentation in the bottle, following the ancestral method. It rests in the cellar, kept cool, until summer, and is released with the first warm days.

A refermented Pigato with sediment: full of fruit, a lively sparkle, incredibly drinkable, and unfortunately it always runs out too quickly.

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 turn them into wine without heavy intervention. Wine should have its own time, evolving, transforming, and 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.