The grape variety Albarola

Albarola is a distinctive white grape variety native to Italy’s Liguria region, most notably cultivated within the Cinque Terre and Colli di Luni DOC zones. This grape yields wines with a pale straw hue and a subtle yet enticing aromatic profile characterised by delicate notes of citrus blossom, green apple, white peach, and occasional hints of fresh herbs and saline, recalling its coastal provenance. On the palate, Albarola typically delivers fresh acidity, a lean body, and mineral-driven flavours, creating a crisp and refreshing sensation.

Wines produced from Albarola are most often vinified as dry, still whites, either as varietals or, more commonly, blended with grapes such as Vermentino and Bosco to enhance complexity and balance. These wines excel in expressing their maritime terroir, providing notable vibrancy and purity.

Albarola pairs exceptionally well with classic Ligurian cuisine. Recommended food matches include seafood dishes—such as grilled fish, octopus salad, anchovy crostini, and shellfish—alongside light pasta with pesto or lemon-based sauces. Its lively acidity and subtle salinity make Albarola a fine companion for simple, ingredient-focused dishes where freshness and delicate flavours are paramount.