Possa works the cliffs above Riomaggiore, where dry stone terraces drop almost vertically to the Ligurian Sea. Heydi Samuele Bonanini founded the estate in 2004 to reclaim abandoned plots of Bosco, Albarola and Vermentino, and now bottles some of the Cinque Terre's most distinctive saline whites alongside the rare Sciacchetrà DOP passito.
Liguria
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Bookable experiences, curated by our editors. External booking where marked.
A 60-minute walk through the cellar, focused on how Possa uses steel, used wood and amphorae for native Cinque Terre grapes, ending with a guided tasting of three wines (typically two whites and a red or a Sciacchetrà, depending on availability).
Book this experienceA 90-minute introduction to viticoltura eroica that leaves the cellar to walk a section of the Possaitara terraces, covering dry stone walls, drainage and slope management, and ending with four wines, often including a Sciacchetrà.
Book this experienceA 75-minute focused tasting of Possa's passito, walking through multiple Sciacchetrà DOP vintages side by side to show how the wine moves from fresh citrus through dried fruit and iodised salt with age.
Book this experienceA 60-minute walk through the cellar, focused on how Possa uses steel, used wood and amphorae for native Cinque Terre grapes, ending with a guided tasting of three wines (typically two whites and a red or a Sciacchetrà, depending on availability).
Book this experienceHeydi Samuele Bonanini founded Possa in 2004 with a single ambition: reclaim sections of Cinque Terre terrace that had been abandoned for decades, and prove that working them by hand still made sense. The vineyards sit above the harbour at Riomaggiore on a stone amphitheatre carved out of the cliff, with rows so narrow that every basket of grapes still travels on shoulders, up dry stone steps, between olive trees. This is the Cinque Terre that postcards rarely show: not the trail and the gelato, but the slow, lung-burning labour the locals call viticoltura eroica.
The plantings are loyal to the area's history. Bosco runs at the heart of the white blends because it carries the flesh and texture, with Albarola adding aromatic lift and Vermentino sharpening the line on the palate. Yields are deliberately low, mowing is manual, and the harvest happens in stages so that fruit from the highest, most ventilated parcels can be picked at full salinity. The result is a set of wines that read the slope and the sea breeze rather than a single vintage formula.
Possa's cellar is a working room, not a showroom. Where the harvest allows, fermentations are spontaneous, sulfur is measured in low single digits at bottling, and ageing is split between stainless steel, used wood and clay amphorae depending on what each parcel needs. Steam replaces most chemical sanitation, the power supply is renewable, and the working philosophy is to follow rather than push the wine, so that the texture of the terrace, the salinity of the cliff face and the citrus tension of the native grapes all survive into the glass.
The range is small and deliberate. Cinque Terre DOP is the still white that anchors the estate, while U Giancu pushes the Bosco, Albarola and Vermentino blend into a longer skin maceration for grip. The reds and rosé, led by U Neigru and the Brio d'Amour Rosato Frizzante, draw on the warmer, more sheltered parcels. At the top sits Sciacchetrà DOP and its variants, including the Anfora bottling and the now well-known Underwater release that ages submerged off the Ligurian coast: a passito built on dried Bosco-led grapes that takes years to find its balance and rewards patience with iodised, candied-citrus depth.
Visitors who climb up to the cellar in Via Sant'Antonio find a small estate that takes hospitality seriously and hides nothing about the work. Tastings are walked, not sat through, and each wine arrives next to the precise vineyard it came from. For anyone trying to understand why Cinque Terre wines deserve a place beyond the souvenir bottles in trail-side shops, Possa is one of the clearest reference points the appellation currently has.
Editorially verified by ItalianWines.co.uk.
Plate I · LIGURIA
Tastings
Tours
Accommodation
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