Possa
Possa Cinque Terre Bianco 2024
Regular price
£27.00
Immediate availability
| Denomination | Cinque Terre e Cinque Terre Sciacchetrà DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Liguria (Italy) |
| Grape varieties | Albarola, Bosco, Rossese |
| Aging | In oak and acacia barriques. |
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Pairings
Fish
Cheese
Poultry
Beef
Veal
Producer
Possa
From this winery
- Start up year: 2004
- Oenologist: Samuele Heydi Bonanini
- Bottles produced: 27.000
- Hectares: 5
Let me introduce myself: my name is Bonanini Samuele Heydi and I live in Cinque Terre, where I started a farm in 2004 and began producing wine.
I have always made unconventional choices, starting with the use and rediscovery of ancient grape varieties, avoiding the use of more commercial and well-known varieties.
From day one, I have been determined not to use chemicals, out of respect first and foremost for myself and for the entire ecosystem and biodiversity that surrounds us, because the protection of biodiversity is one of the cornerstones of my philosophy. Read more
I have always made unconventional choices, starting with the use and rediscovery of ancient grape varieties, avoiding the use of more commercial and well-known varieties.
From day one, I have been determined not to use chemicals, out of respect first and foremost for myself and for the entire ecosystem and biodiversity that surrounds us, because the protection of biodiversity is one of the cornerstones of my philosophy. Read more
| Name | Possa Cinque Terre Bianco 2024 |
|---|---|
| Type | White green still |
| Denomination | Cinque Terre e Cinque Terre Sciacchetrà DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% 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 |