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Because with passion and love you get a great wine
Region Liguria (Italia)
Foundation Year 1980
Vineyard hectares 9
Annual production 60.000 bt
Address Via Crociata 24 - 17031 Bastia d'Albenga (SV)

The family-run winery Bio Vio has for generations been committed to the constant enhancement of the hinterland of Albenga, Liguria, dedicating itself to the cultivation of various botanical species, such as aromatic herbs and olive trees, as well as vines, in a context of authentic polyculture. At the helm of this winemaking reality, located in the ancient medieval village of Bastia d'Albenga, are Aimone Giobatta Vio and his wife Chiara, who together with their daughters Caterina, Camilla and Carolina take care of all aspects of the production chain, as well as hospitality thanks to a splendid agritourism in typical Ligurian style. The winemaking and aging rooms were built by Aimone in 1980 on the ground floor of his house, creating an estate of extraordinary family charm.

Bio Vio has been certified organic since 1989, although producing with respect for nature, without the use of herbicides, pesticides and chemical fertilizers, is a cultural fact that has always been rooted in local traditions. The Vio family cultivates 9 hectares of vineyards, reserved for traditional Ligurian grapes such as Rossese, Granaccia, Vermentino and, above all, Pigato. They are grown on soils composed mainly of clay and marl, rich in iron oxide in some subzones. In the winery, fermentations take place mostly in steel tanks while the ensuing maturation periods take place either in steel or in wooden barrels, depending on the label in question.

The wines of the Ligurian production reality Bio Vio faithfully reflect the territory from which they come, whether white, rosé, red or passito. The pride of the Vio family are the Pigato Riviera Ligure di Ponente wines, seductive in their aromas capable of conveying the Ligurian land in the glass. Among them, the award-winning 'Grand-Père' and 'Bon in Da Bon' excel. The former name derives from the old winemaking technique involving contact between the fermenting white must and its skins, while the latter expression literally means "good indeed." The red wines from Rossese and Granaccia grapes are also notable.

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