La Zerba

La Zerba was founded by Ida Cozzio and Livio Lorenzi in 1973 in the Ligurian Apennines-Piemontese region and sub-region of Gavi in northwestern Italy near the village of Tassarolo. Gavi is also the estate’s DOCG designation. The port of Genoa is about an hour due south. In the local dialect, La Zerba translates to “uncultivated place.”

Livio’s daughter Grazia, her husband, Andrea Mascherini, and their son, Luigi, currently manage the estate. Their highly respected oenologist is Piero Ballario who also consults with other wineries in the area. He and the family are committed to producing wine in an organic and traditional manner.

The 25-year-old vines cover 12 hectares in one plot. Weeding is mechanical without chemicals. Organic manure and cover crops are used. Harvesting is done by hand and special baskets are employed to safeguard the quality of the grapes. Vinification begins as the grapes are softly pressed into stainless steel for a natural fermentation. There is minimal intervention throughout the winemaking process.

The hilly vineyards range in elevation from 886 to 960 feet with a south to southwest exposure. The soil is clay. The nearby Apennine mountains protect the vines from severe storms and cold from the north. Instead, the climate is influenced by gentle Mediterranean sea breezes which allow slow ripening. The resulting wines favor those of Burgundy.