Pristine local wines from the land where Pesto was invented.

Key Facts

  • Proprietor Marco Foresti from local farming family
  • Based in Camporosso, NW Liguria, 15 miles east of Monaco
  • Foresti focuses on native varieties: Rossese, Pigato, Vermentino
  • Sells primarily for local market with limited exports
  • Vineyards are steep, rocky, low yielding, expensive to tend
  • Farming is organic and sustainable
  • Modern winery with light touch in the cellar
  • Native yeasts

The Story

Based in Liguria’s most sought-after region — Riviera Ligure di Ponente — Foresti is a third-generation grower-producer turning out some of the most iconic Pigato and Rossesse in the area. Foresti’s treacherous vineyards and low yields make the wines very scarce and desirable, and we are honored to share them with the California market.

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Liguria is a unique among Italy’s regions as it consists of a narrow crescent of land clinging to steep hillsides overhanging the deep blue Ligurian sea. It runs from the border of France all the way to the Tuscan coast. Grapes have been cultivated here for 25 centuries, and came into prominence in the medieval period. Napoleon was said to have been a fan of Ligurian Pigato, which further burnished the region’s identity as an outstanding winegrowing region.

Vineyards dot the little villages, many of which are so isolated they can only be reached by boat. The vineyards can be so steep they need to be terraced with stone walls. Harvesting is almost entirely done by hand and monorails are often used to transport grapes during harvest. As there is virtually no flat land in Liguria viticulture is very small in scale and very local. Many wines are only sold in local Osterie around the town where they are grown. What distinguishes the climate from other Mediterranean areas are the autumn rains, and the constant presence of westerly winds, which help preserve the grapes’ acidity.

Foresti comes from a family who functioned as both growers and consolidators for local farmers. As many of the tiny vineyards are so small as to not produce substantial quantity for commercial production, Foresti brought together the best fruit from around the region, vinified the wines and sold them to local restaurants and inns. In addition to their 20ha estate vineyards, they currently work with over 50 small growers from all the top villages of the region.

Foresti’s focus is predominantly on the light bodied red Rossesse and the local white varieties, Pigato and Vermentino. Their top bottling of Rossesse comes from untrellissed 100 year old vines that climb the stone walls of the vineyard just as wild vines do.

The winery itself features modern winemaking equipment and wines are fermented in stainless steel tanks. All farming is organic and sustainable.