Possa

Growing wine in the Cinque Terre (in steep Liguria) is not easy, but don't tell Samuele Heydi Bonanini that. Yes, he is the owner of the Possa agricultural company, located where we don't think in hectares, but in square meters (!) and where, due to the conformation of the land and the terraces, it is practically impossible to enter the vineyards with agricultural machinery ; all this means that the workers can only do manual work, but in doing so they also help to preserve an ecosystem and a unique hydrogeological morphology and a very delicate balance. The company's philosophy is not to just follow the market, obviously essential, but an identity of a territory that has been known, from a wine-growing point of view, since ancient times. And it is in this way that it has been possible to recover several native varieties that had almost disappeared, replanting them and then putting them into production; in the cellar, they were able to use traditional wood, i.e. acacia, chestnut and local cherry and not necessarily oak. Even in the wines produced, nature is the master: no clarifications or yeasts are used or even added sulphites, everything is organic as are the copper and sulfur treatments when still in the vineyard. The wine that most distinguishes this company is above all the Sciacchetrà: a passito made of white grapes, famous since the times of the ancient Romans, which is obtained by sieving only the best grapes, shelling them after about two months by hand, grape by grape . The love for this special land has also managed to resurrect the old Passito, typical of these wonderful areas, made of red grapes and an infusion of wine in peach leaves. The entire production is limited to a few thousand bottles and can be found in the catalog of the Triple A Association (Natural Wines).