Pornassio Doc is produced on the Ligurian Coast in Ponente with Ormeasco grapes, a vine imported from Piedmont. Documentation on the cultivation of this vine in Liguria dates back to the early 1300s. The first testimonials are connected to the House of Clavesana, Lords of Pornassio, who imposed, on pain of decapitation, the planting of this vine, known at the time as Dolcetto, with an edict in 1303. It has a more intense odor, a brighter colour and fuller bodied nuances than the Piedmontese Dolcetto, at the same time conserving the slightly bitter vein. Before the recognition of this Doc, in September of 2003, Ormeasco appeared as a specification of the Doc Riviera Ligure di Ponente.
The Pornassio Rosso goes very well with both Ligurian land and sea cuisines. The young wine is a good accompaniment for the pasta agnolotti with meat sauce, polenta with sausage, and stewed pork. The aged Superiore goes well with stuffed squab, stewed rabbit, and rabbit with fennel and spices, as well as meat shish kebabs, wood pigeons in bacon and soft cheeses. The recommended serving temperature is 16-18°C and it should be served in medium sized Bordolese goblets. The Passito type goes well with traditional sweets of the area, such as jam-filled panserotti, for example, Pontedassio biscuits and the "stroscia" of Pietrabruna, a sweet short pastry typical of inland Imperia.
Each label must carry a mention of the Controlled Denomination of Origin besides all the other indications foreseen by law, such as: The determined Region from which the product originates; Denomination of the product composed of the combination of the variety of the vine from which the wine originates and the geographic area in which that variety is cultivated; Nominal volume of the wine; Name or company name of the bottler and its registered address; Number and code of the bottler, which may also appear on the closing system (cork or cap); Name of the Country; Indication of the batch; Ecological indications.