Possa
Cinque Terre Bianco 2025
| Denomination | DOC Cinque Terre |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Liguria (Italy) |
| Grape varieties | Albarola, Bosco, Rossese |
| Aging | Ageing for 6 months in stainless-steel tanks and in oak and acacia barrels/barriques. |
- Denomination: Cinque Terre DOC still white wine, dry and vibrant, 12.5% vol
- Grape varieties and origin: Bosco, Albarola and Vermentino grown on sea-facing terraces in Riomaggiore
- Quantity produced: Limited production of 6,700 bottles, from vines aged between 10 and 120 years
- Winemaking: Spontaneous fermentation, unfiltered, artisanal Triple A method
- Tasting: Golden colour, saline notes and a balsamic finish; pairs with fish and vegetarian dishes
Description
What type of wine it is
Cinque Terre Bianco by Possa is a still wine with a protected designation of origin that reflects the maritime soul of Liguria, obtained from a blend of Bosco, Albarola, and Vermentino grapes. It is born from spontaneous fermentation conducted by indigenous yeasts and a skilful maceration on the skins that gives it a textured structure, while maintaining a dry and vibrant profile. On the palate, it reveals a strong savoury note that intertwines with hints of Mediterranean scrub. The sip closes with an herbaceous and balsamic finish, perfect for accompanying shellfish, fried food, and vegetarian dishes.
Where it comes from
The grapes grow in Riomaggiore, on steep terraces overlooking the Ligurian Sea. The vineyards, cultivated in rows and low pergolas, are home to vines that reach one hundred and twenty years of age, ensuring naturally limited yields. The roots sink into schistose and rocky soils, characterised by sandstone gravel and an acidic matrix. This unique geology, combined with the south-east exposure and marine influence, gives the wine a vibrant minerality and a distinct saline character, an authentic expression of an extreme territory.
How it is produced
Following the harvest in early September, the de-stemmed grapes begin spontaneous fermentation. The must remains in contact with the skins for four days, with regular pump-overs aimed at optimising aromatic extraction. The wine then undergoes six months of ageing, split between stainless steel tanks and oak and acacia barrels. This balanced maturation shapes the structure and prolongs its persistence, preserving the lively freshness and saline tension that characterise the drink.
History and curiosities
The Cinque Terre Bianco from Possa originates in Riomaggiore from centuries-old vines cultivated on sandstone terraces. Its artisanal character emerges thanks to spontaneous fermentation and skin maceration, techniques that enhance its saline profile. Aged in steel and barriques and produced in a total of only 6,700 bottles, it offers a textural and persistent sip that authentically celebrates Ligurian biodiversity.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 2004
- Oenologist: Samuele Heydi Bonanini
- Bottles produced: 27.000
- Hectares: 5
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 2025 |
|---|---|
| Type | White green still |
| Denomination | Cinque Terre e Cinque Terre Sciacchetrà DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Albarola, Bosco, Rossese |
| Country | Italy |
| Region | Liguria |
| Vendor | Possa |
| Story | History and curiosities The Cinque Terre Bianco from Possa originates in Riomaggiore from centuries-old vines cultivated on sandstone terraces. Its artisanal character emerges thanks to spontaneous fermentation and skin maceration, techniques that enhance its saline profile. Aged in steel and barriques and produced in a total of only 6,700 bottles, it offers a textural and persistent sip that authentically celebrates Ligurian biodiversity. |
| Origin | Riomaggiore (La Spezia) |
| Soil composition | Schistose, rocky with sandstone residues; acidic soil. |
| Yield per hectare | 40-50 quintals per hectare |
| Harvest | Beginning of September (first week) |
| Fermentation | 4 days |
| Production technique | Spontaneous fermentation with indigenous yeasts; maceration on the skins for 4 days with pump-overs; ageing for 6 months in stainless steel and in oak and acacia barrels/barriques. |
| Wine making | Harvest at the start of September; destemming and spontaneous fermentation with indigenous yeasts for 4 days in contact with the skins with regular pump-overs; separation from the skins; ageing for 6 months in stainless steel tanks and in oak and acacia barrels/barriques. |
| Aging | Ageing for 6 months in stainless-steel tanks and in oak and acacia barrels/barriques. |
| Year production | 6700 bottles |
| Allergens | Contains sulphites |