Deperi Wine House

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Deperi Wine House
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Wines from our land

The Deperi family cultivates the passion for grapevine and olive trees since the beginning of the 19th century. Established in Ranzo, in the heart of the Arroscia Valley, it has developped from an ancient family tradition to a modern winery equipped with innovative technologies. and olive oil mill for the cold pressing of olives.

Over the years, the Depery winery experiments new products using the best technologies available in respect of accurate procedures. Today the winery develops on 4 important estates between the Arroscia valley and the Riviera, under the skillful guidance of the oenologist Andrea Magliano.
Our Wine house is a perfect union between the authentic architecture of the past and modern renovation.

Come and try our tastings.
We are waiting for you!

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In the Deperi agritourism you can taste our wines combined with traditional recipes, Seasonal vegetables and fruit from our gardens together with products from selected ligurian farms.
Discover our tasting proposals:
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Farmhouse Tasting Menu
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Boutique dei Sapori

In the magical setting of Villa Colombera, you will find the complete range of our products inside the Deperi Boutique.

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    Vermentino "Colombera" DOC
    Riviera Ligure di Ponente
    A new project born a stone's throw from the sea and Gallinara Island, a different white that differs from the Vermentino traditionally aged in steel.
    WINE CARD

    Ormeasco di Pornassio
    The best grapes from the area of the Castello dei Marchesi di Clavesana in Rezzo and from a small vineyard in Pornassio become part of this Ormeasco which can be defined as a mountain wine.
    WINE CARD

    Pigato DOC
    Riviera Ligure di Ponente
    Pigato is produced from grapes of younger vines and obtained exclusively from the Caneto hamlet where the soils are more fertile but fully reflects the typicality of Pigato di Ranzo.
    WINE CARD

    Rosè Vittoria
    This rosé is also a new entry and aims to be a fresher and more summery alternative to our Ormeasco Sciac-trà, recalling the style of Provençal rosés.
    WINE CARD

    Metodo Classico Pas Dosè
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    Pigato Superiore "Cremen" DOC
    Riviera Ligure di Ponente
    A Pigato that returns to its origins.
    It is a tribute to the founder Clemente from which the dialect name "Cremen" derives.
    The grapes are carefully selected from the oldest and highest vineyards.
    WINE CARD

    Ormeasco Sciac-Tra
    The term sciac-trà comes from the Ligurian dialect and means “crush and pull” and this is exactly the type of vinification that we carry out in this wine, that is, pressing and racking immediately before the skins release their colour.
    WINE CARD

    Vermentino DOC
    Riviera Ligure di Ponente
    Vermentino comes from our grapes that directly overlook the Gallinara island.
    The wine is the maximum expression of this territory just a stone's throw from the sea.
    WINE CARD

    Pigato Passito DOC
    The grapes are left to dry on racks for about 3 months, then the white vinification takes place until reaching 15.5° and a residual sugar content of 60g/l is left.
    The refinement takes place initially in the tank for 24 months and then in the bottle for 18 months before being marketed.
    It pairs well with dry pastries and dark chocolate.

    Grappa di Pigato
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    Olive Oil cultivar Taggiasca

    Olive Taggiasche in Salamoia
    Preserved in water and salt, they are excellent used for traditional dishes such as rabbit, pizza, fish and sauces or to enrich delicious salads.
    It is recommended to rinse with running water before use to remove excess salt.

    Olive Taggiasche snocciolate sott'olio
    Ideal as an appetizer for an aperitif, if you learn to use them they will make your life easier in the kitchen.
    Try adding them to your cold rice, mixed salads, or more elaborate recipes such as stewed octopus or rabbit cooked in a casserole.

    Crema di Olive Taggiasche
    If you want to amaze your guests, prepare spaghetti with olive cream: put a few spoonfuls of olive cream in a bowl, add the cooking cream and a drizzle of extra virgin olive oil, finally add the well-drained pasta and...enjoy your meal.

    Battuto di Olive Taggiasche
    It is a perfect product for delicious bruschetta but also for seasoning tasty pasta dishes.

    Pesto Ligure con Basilico Genovese DOP
    Famous Ligurian sauce, excellent for seasoning trenette, lasagna and gnocchi.
    After draining the pasta, put it in a soup bowl, add a drizzle of extra virgin olive oil, season everything with parmesan or pecorino and serve immediately.
    The “Pesto Ligure” will also make your minestrone tastier, in fact adding a teaspoon at the end of cooking will release a very pleasant basil scent.
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