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Liguria Wine Magazine

  • Home
  • Wines
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    • Producers
      • Genova
      • La Spezia
      • Imperia
      • Savona
      • Massa-Carrara
    • The wine guide
    • Regulations
    • Traditional Products
  • Events
    • Events

      Liguria is featured in Sorgente del Vino Live…

      Events

      5 Star Wines: also the Ligurian wines in…

      Events

      Grenaches du Monde: one gold and three silver…

      Events

      Vite in Riviera “challenges” Vinitaly with its own…

      Events

      Liguria at Vinitaly: a change of look and…

  • Stories
    • Stories

      Letter to the wine-producers to begin again with…

      Stories

      Happy Birthday Liguria Wine Magazine!

      Stories

      Liguria at Vinitaly… told in pictures

      Stories

      “Vinibuoni d’Italia” awards Liguria

      Stories

      Cinque Terre and its wine, in words and…

  • Interviews
    • Interviews

      Liguria gets ready for Vinitaly. Interview with the…

      Interviews

      Filippo Rondelli and the excellence of wine, passed…

      Interviews

      “Ligurian wines are our calling card” Giuseppe Peluso…

      Interviews

      “My first grape harvest was love at first…

      Interviews

      Maurizio Anfosso and the Reinassance of Rossese

  • Trends
    • Trends

      A 141 thousand Euros budget from the region…

      Trends

      Agriculture 4.0, digital technology in farming

      Trends

      Not only Stoccafisso at Cantalupo

      Trends

      Critical Wine: wine, territory and freedom

      Trends

      Wine Influencer: who are they and what they…

  • Itineraries
    • Itineraries

      Drinking Ligurian wines in Genoa, wandering through the…

      Itineraries

      La Spezia: a walk among its wine shops…

      Itineraries

      Tour in the Towns of Wine in Liguria

      Itineraries

      Cinque Terre Tour. Discovering the Sciacchetrà

  • Feature pages
    • Marriage at Cana Soulkitchen and Wine
      Feature pages

      Cheo, Vernazza: a wine less “sofisticated”

      Soulkitchen and Wine

      Mesciüa and Ciliegiolo to the sound of grunge beat

      Feature pages

      Mesciüa and Ciliegiolo to the sound of grunge beat

      Feature pages

      Cheo, Vernazza: a wine less “sofisticated”

  • Special guest speakers
    • Gabriella Molli Gilberto Volpara
      Gabriella Molli

      Trenette with stewed beans sauce

      Gilberto Volpara

      The Durin company and its spumante, aged in…

      Special guest speakers

      The Durin company and its spumante, aged in…

      Special guest speakers

      Trenette with stewed beans sauce

  • The cellar
    • The cellar

      I Soli: the 2017 Pigato by Foresti

      The cellar

      “Bon in da Bon” 2016 by Bio Vio

  • Video
    • Video

      Sarzana DOC | 24-25-26 agosto 2018

      Video

      Cantine Aperte 2018 a CÀ LVNAE

      Video

      Mare&Mosto – Le vigne sospese Ed.2018

      Video

      VINITALY 2018 – Not only Liguria at the…

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      Silent Wines 2018

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Front pageInterviews

Giuseppe Privitera: “My wine set out to conquer Switzerland and beyond”

Chiara Gallo 29 December 2017
An interview to a young wine-maker, who chose a pirate name for his company, Il Bey, and he aims to the international market.
Il Bey

Il Bey

Giuseppe Privitera, athlete and sports coach, in 1995 took over the family business. The centuries-old vineyard and olive trees of the Bey are located in Oliveto, not far away from the coastal city of Imperia. Oliveto is a wonderful hill village, tight between the Alps and the Mediterranean Sea. Since his childhood, while living such a bucolic life, dipped in the old Ligurian countryside, he has always taken stock from the familiar tradition, and in the last years he has successfully conjugated his passion for the old fascinating countryside with his entrepreneurial spirit. Tradition, Professionalism and innovation are only a few of the corporate values he believes in, in order to produce only quality products. The Bay wines – Vermentino, Pigato and Rossese – tell about a a charming an charateristic land such as Liguria, talking to Italian client but also foreign ones: from Switzerland, Germany, France and even from area of the ex-Jugoslavia. 

Bay is a very particular name, where it does come from?

Bay used to be an Arabic peerage, which literally means leader (commander) or governor. We have chosen this name in order to remind a forgotten story, and to honor our origins, the ones of Corsair who founded Oliveto. His name was indeed Bey. The story tells that one of the Bay of Mustafa, the Tunis Sultan, fled in the XV century, stealing away a huge treasure. He roamed and roamed all over Europe, trying to find a safe place in one of the biggest European cities, without success. Then, once tired and bruised, he has been found by a local farmer, right next to my ancestor house, in Oliveto. Everything is history so far, but now we need to immerse ourselves in the myth. They say that the farmer and his daughter took care of the Bay, and on the other hand, the corsair has fallen in Love with the farmer’s daughter. They got married, and had 7 sons, all called Bayo (the sons of Bay). From here on out around the city of Imperia we will see growing up fast the line of Beiro, now one of the most common family name of Liguria.

The Business is owned by your family since longtime ago, lots of generations, someone says even from the XVIII century…

My ancestor at the very beginning were used to produce only olives, just like every family. We also did have a part of the field dedicated to the vineyard and a small animal farm, but oly for the family livelihood. Only in 1995 I decided to develop what my family left to me, transforming it into a real farm business. I left behind what I though was my future, being a soccer coach and teacher of sport, and I became a farmer, because of my deep passion. The base of our corporate philosophy is the affection to our land and to our products  we try to tell a story through our wines, the “Vermentino della Riviera di Ponente”, the “Pigato” and the “Rossese”, the story of a farming vocation and attachment to our territory.

Please, tells us about the relation between the Bay and the territory…

I grew up in this farm. Since I was in first grade, I use to help to my mom, working in the vineyard and gathering olives. I always kept in my heart the slow and fascinating rhythm of the countryside life and the respect my parents taught me for the fruits of nature. Respecting traditions is one of our core value, and goes together with the attention to the future, and the innovation. We keep some old practices, as maintaining the old walls made by stone which we call “muretti a secco”, but on the other hand we decided to abandon intensive work techniques. The Bay practices an integrated agriculture, without using any herbicide nor artificial fertilizer. We also care about sustainability, as we use a photovoltaic capacitor.

In March you took part to the Slow Food Expo in Bern, Switzerland. Can you tell us about this experience…

This was our third year of participation to this exposition, and here we met an interesting market niche, where clients were particularly interested to the Ligurian gastronomic traditions, especially concerning wine and extra-virgin olive oil. Thanks to this experience we built important networks. In fact, we don’t have an export manager for the Swiss Market, but we go personally to expositions to promote our products. The Bern exposition is oriented to the B2C (direct selling to privates) market and, as such, we are able to make people know everything about our products.  Our goal is to represent the Ligurian region, participating to as many international expositions as possible, such as “Slow Food Germany” or “French Expos”. Every year we come back home richer, in terms of experiences.

How’s gone in Switzerland? How did they like the Ligurian wines?

The answer could not have been more positive. Aside from the gastronomic point of view, the Swiss market is interested in tourism industry as well. The majority of people already knew Liguria, and they remembered the quality of products, and its excellences. To them, buying our products, is just like buying a postcard full of memories. The ones who do not know the territory, as soon as they teste the product, want immediately to know what is the origin, and how is the relation with the territory. We tell them about our work, about the influence of the Mediterranean wind, about the particular configuarion of the territory and about the passion we put into our efforts to maintain it. It happens often that people met at exposition, come to our farm to explore the land of good wine.

Projects for the future?

From Switzerland to the former Yugoslavia, this would be our challenge for our future. We met our representative for the Balcans Slow Food Exposition, and we discovered the growing interests of these countries for the Italian wine. This would be a difficult match, but we’ll face it even thanks to the OCM vino, which helped us in finding always new satisfying prospective. Our farm door is open to anyone who wants to know about the story of our products, our territory. We are ready to go!

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liguria wine magazine

Liguria Wine Magazine is specialised magazine created by the Enoteca Regionale della Liguria thanks funding by the OCM-Wine 2016-2017 – Project: Liguria and Piedmont, between tradition and innovation. Ligurian and Piedmontese wines in Switzerland and Brazil . The magazine focuses on wine and territory, vineyard itineraries and wine-food specialties to help promote Ligurian viticulture and to keep track of the new trends in the world of wine and its surroundings.

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Publication listed in the ” Registro della stampa” (Press Registration office) of the La Spezia Court with No. 3/2017 of 2/10/2017.
VAT Number: 0185021116 Proprietor: Enoteca Regionale della Liguria / Editor: Alfio Antognetti / Editor in chief: Annamaria Giannetto Pini

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