Liseriet A rediscovered grape variety

Italy has the largest number of native grape varieties, and therefore a rich ampelographic biodiversity.

Indeed, in the last century many grape varieties were cultivated, but the arrival of the three plagues of the 19th century, powdery mildew, downy mildew and phylloxera, together with the reduction of vineyard surface area and other causes, significantly reduced their number.

Let’s take a closer look at a grape variety, the liseriet, well remembered by elderly winegrowers of the Bormida valley.

It was a small grape, with good acidity, used mainly as a table grape.

Paolo Crema

But until the last century it remained confined to a small area, in the Bormida valley of Cuneo and Savona.

Some professors from the Alba oenological school took an interest in liseriet, but purely for educational purposes.

Moreover, the area under vine was truly small, limited to a few rows or the occasional pergola for family use, the characteristic “topie”.

Only in 2018 was liseriet entered into the national register of Italian grape varieties.

In 2025, cultivation was authorized in Piedmont. As of October 2025, there are active vineyards covering 2.43 ha.

This information emerged during an interesting meeting in Bossolasco, on October 6, 2026, titled significantly: Liseriet, the return of the mountain grape variety, with talks by Stefano Raimondi, ampelographer at the University of Turin, Matteo Fenoglio, Producers’ Association, Sergio Germano, promoter of the project, and Sergio Miravalle, journalist. A tasting followed of liseriet, paired with local products from the Langa territory.

The Liseriet Project was also presented, developed by an association of producers, with the aim of promoting and spreading its use. In 2027, the first bottle of Liseriet should be put on the market, but in a sparkling version.

Liseriet: tasting and pairings

To the eye it appears brilliant, with the characteristic straw-yellow nuance, with greenish highlights, and good viscosity.

On the nose, sensory notes of fruit and herbs stand out first, and as the olfactory examination continues, hints of hazelnut and sage are also present.

On the palate, liseriet is persistent and pleasant, with a marked prevalence of acidity, and a pleasantly almond-like aftertaste.

Liseriet is best enjoyed at a temperature of around 10°C, using ISO tasting glasses or wine glasses.

At the table, it pairs well with cured meats, slightly aged cheeses, robiola, seafood dishes.

It can evolve for 3–4 years if the bottle is stored under optimal conditions, but it is recommended to drink it after one year.