Winemaker: Heydi Bonanini
Region: Riomaggiore (Cinque Terre), Liguria, Italy
Grapes: 80% Albarola, 20% Bosco
Sulphur: none added
Suitable for vegans: Yes
Altitude: 400 m
Total area farmed: 4.5 ha (this parcel is 1ha)
Soils: Volcanic sandstone, ‘Arenaria.’
Age of vines: avergae of 50 years old
Viticulture: Organic (noncertified) + biodynamic principles
Vineyards: Heydi farms a handful of parcels mainly dotted around the village of Riomaggiore. All are very rocky soils, with vines planted on volcanic sandstone. His main parcel called ‘Possa’ is perched on a steep rocky slope that leads straight down to the sea. Here he farms 10+ varieties, and the vines are interplanted with 60+ varieties of herbs and loads of vegetables. Heydi keeps bees here as well, and the entire slope is an absolute haven for biodiversity. This wine is made from grapes at a higher altitude in ‘Volastra,’ which is one of the last to ripen, and perfect for the Albarola variety.
Vinification: the grapes were destemmed and the wine fermented in steel with 25 days of skin contact. After pressing it was transferred back to steel where it finished fermentation and stayed on full lees until bottling in May.
Unfined, unfiltered, unsulphured.
Total production = 3,500 bottles
Other: ‘Er Giancu’ means ‘the white wine’ in Riomaggiore dialect