Francesca Bruna and her husband Roberto make this deliciously light Pigato from young vines grown on blue clay soil, 260 meters above sea level in Liguria. “Majé” in the Ligurian dialect actually refers to the traditional stone-walled terraces dotted around these steep slopes. Starting out crisp and clean, it develops in the glass to be savory and aromatic showing stone fruit and herbs. Enjoy with fresh fish and shellfish, roasted vegetables, or anything with pesto. Christine Manula
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