Possa
Possa Cinque Terre Bianco 2023
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CHF 26.00
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| Denomination | Cinque Terre e Cinque Terre Sciacchetrà DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Liguria (Italy) |
| Grape varieties | Albarola, Bosco, Rossese |
| Aging | In oak and acacia barriques. |
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Producer
Possa
From this winery
Possa was born from the link between the shared dream of reviving a valley and the project of building a farm. I was only 40 days old when my parents took me for the first time to Possaitara. A valley with a very special microclimate that until recently was destined to slide inexorably towards the sea, dragging with it, in addition to several centuries of history, even one of the most beautiful paths of the Cinque Terre, the one that leads to Canneto.
I spent every period of vacation and free time there during my childhood and adolescence and I still remember how a good part of that valley was worked, I remember the people who cared for it, from Pino to Enzo, from "Giemo" to Variste, Ilario, Renzo, Aldo and many others, people who cultivated this difficult territory only for the satisfaction of doing so to bring home some lemons, some grapes and some first fruits, privilege of this coast given by the particular exposure.
As the years went by, while I was growing up, the characters known because of their age left the hard work of the cultivation of the valley and the abandonment gradually took over, until the end of the nineties, when only a few portions of terraces had remained cultivated and the landslides had by now devastated the profile of the slope and destroyed part of the terraces.
The easiest thing I could have done would have been to leave the valley to its degradation and slow agony, no one, given my young age and the inaccessibility of the area, would have had to say, but it was not so easy. Read more
I spent every period of vacation and free time there during my childhood and adolescence and I still remember how a good part of that valley was worked, I remember the people who cared for it, from Pino to Enzo, from "Giemo" to Variste, Ilario, Renzo, Aldo and many others, people who cultivated this difficult territory only for the satisfaction of doing so to bring home some lemons, some grapes and some first fruits, privilege of this coast given by the particular exposure.
As the years went by, while I was growing up, the characters known because of their age left the hard work of the cultivation of the valley and the abandonment gradually took over, until the end of the nineties, when only a few portions of terraces had remained cultivated and the landslides had by now devastated the profile of the slope and destroyed part of the terraces.
The easiest thing I could have done would have been to leave the valley to its degradation and slow agony, no one, given my young age and the inaccessibility of the area, would have had to say, but it was not so easy. Read more
Fish
Shellfish
Cheese
Poultry
Beef
Veal
| Name | Possa Cinque Terre Bianco 2023 |
|---|---|
| Type | White green still |
| Denomination | Cinque Terre e Cinque Terre Sciacchetrà DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | Albarola, Bosco, Rossese |
| Country | Italy |
| Region | Liguria |
| Vendor | Possa |
| Origin | Riomaggiore (SP) |
| Climate | Altitude: 0 20 m. a.s.l. Exposure: South, East. |
| Soil composition | Shale, rocky and sandstone remains. Acid. |
| Yield per hectare | 40-50 q. |
| Harvest | Anticipated compared to tradition, to enjoy a higher acidity. |
| Wine making | Destemming, and put to ferment for 4 days together with the skins, afterwards it is separated from the skins and left in steel for another 4 days, after the upper part of the barrel continues to ferment in steel, while the lower part is put in barrique. |
| Aging | In oak and acacia barriques. |
| Allergens | Contains sulphites |
