The Favorita grape is a white variety of considerable viticultural importance, originating from Piedmont, a region located in northwestern Italy. The Favorita grape, along with Arneis, forms the white grape base of Roero. Its name derives from the fact that over the centuries it has won the favor of local winemakers to the point of becoming the “Favorite Grape.” Of probable Ligurian origins, like Vermentino to which it is considered identical, or Pigato, from which it seems to derive, Favorita has found its ideal terroir in Roero since the late 1700s. In this area, it achieves excellent results, producing wines of great intensity and liveliness.
Ampelographically, Favorita is distinguished by its peculiar characteristics. The leaves are medium-sized, with a pentagonal shape and a lobed margin. The clusters are compact, medium-sized, and cylindrical-conical, sometimes winged. The berries, yellow-green in color, are medium-large and have a thin but resistant skin. The pulp is juicy and has a neutral flavor, characteristics that contribute to producing a wine with particularly appreciated organoleptic qualities.
Favorita is mainly cultivated in the hilly areas of Langhe and Roero, two areas renowned for the production of high-quality wines. The terroir of these areas, characterized by calcareous-clay soils and a temperate climate with good temperature variations between day and night, favors optimal ripening of the grapes. These climatic and geological conditions give the Favorita grape its distinctive characteristics.
The wine obtained from Favorita grapes is generally straw yellow in color, often with greenish reflections. On the nose, it offers a delicate yet complex aromatic bouquet, with floral notes of hawthorn and acacia, accompanied by fruity hints of green apple, pear, and citrus. On the palate, the wine stands out for its freshness and liveliness, with good acidity that enhances its drinkability. The structure is light but balanced, with a clean and harmonious finish.
From an enological perspective, Favorita wine is often vinified in purity to enhance its intrinsic characteristics, but it can also be used in blends with other native varieties to enrich the aromatic and gustatory profile of Piedmontese wines. The winemaking technique usually involves fermentation at a controlled temperature in stainless steel to preserve the primary aromas and freshness of the wine. In some cases, the wine can be briefly aged in oak barrels to add complexity and structure.