Historical notes

the name derives from the village of Ormea where it seems it was previously cultivated. Between the 200th and 300th centuries it was introduced in the Alta Valle Arroscia, on the Ligurian side of Colle di Nava, in the extreme north-east of the province of Imperia, still recognized today as the most suitable area for its cultivation.


medium-large, conical, with wings, a little loose, medium grape, bluish-black color, thin skin. Ripens in October


in red, it produces a dry wine with a ruby ​​color, aromas of red fruits and violets, which are found in the mouth. Ormeasco Superiore is usually harmonious and softer. In rosé it takes the name of Ormeasco Sciac-trà and it is a dry wine, with floral aromas and a delicately fruity taste. Some producers also present the “passito” and “passito liquoroso” versions.


Pornassio or Ormeasco di Pornassio (also Superior), Doc Ormeasco di Pornassio sciac-trà, Doc Ormeasco di Pornassio passito (also liqueur).