Winemaker: Heydi Bonanini
Region: Riomaggiore (Cinque Terre), Liguria, Italy
Grapes: 50% Bonamico, 50% Canaiolo
Sulphur: none added
Suitable for vegans: Yes
Altitude: 100 m
Total area farmed: 4.5 ha
Soils: Volcanic sandstone, ‘Arenaria.’
Age of vines: 80-100+ 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 vineyard requires a monorail tram to access the bottom parts as it is so steep.
Vinification: The grapes were destemmed and fermentation kicked on in steel tanks. After 5 days of maceration the wine was pressed, and transferred to chestnut barrels to finish fermentation. It stayed on full lees until bottling in April.
Unfined, unfiltered, unsulphured.
Total production = 3,000 bottles
Other: ‘U Neigru’ means ‘the red wine’ in local Riomaggiore dialect