About Azienda Agricola Possa
Heydi Samuele Bonanini founded Possa in 2004 with one aim. He wanted to take back terraces that had sat abandoned for decades, and to prove that working them by hand still made sense. The vineyards rise above the harbour at Riomaggiore, on a stone amphitheatre cut into the cliff. The rows are so narrow that every basket of grapes still travels out on shoulders, up dry stone steps, between olive trees. This is the slow work the locals call viticoltura eroica.
The planting follows the area's history. Bosco leads the white blends and brings the flesh. Albarola adds lift, and Vermentino sharpens the finish. Yields stay low on purpose, and the mowing is done by hand. The harvest runs in stages, so the highest and breeziest parcels can be picked at full salinity. The wines are made to read the slope and the sea breeze, not to follow a fixed recipe.
The cellar is a working room, not a showroom. Where the harvest allows, the wines ferment on their own. Sulphur at bottling stays in low single figures. Ageing splits between steel tanks, used wood and clay amphorae, depending on what each parcel needs. Steam does most of the cleaning instead of chemicals, and the power is renewable. The idea is to follow the wine rather than push it, so the salt of the cliff face and the citrus bite of the native grapes survive into the glass.
The range is small and deliberate. Cinque Terre DOP is the still white that anchors the estate. U Giancu pushes the same blend through a longer soak on the skins for extra grip. The reds and the rosé, led by U Neigru and the Brio d'Amour Rosato Frizzante, come from the warmer, more sheltered parcels. At the top sits Sciacchetrà DOP, a passito made from dried, Bosco-led grapes. Its variants include the Anfora bottling and the Underwater release, which ages submerged off the Ligurian coast. The wine takes years to find its balance, then rewards patience with candied citrus and a salty, iodine depth.
Visitors climb to the cellar in Via Sant'Antonio. The estate takes hospitality seriously and hides nothing about the work. Tastings are walked, not sat through, and each wine is poured beside the exact vineyard it came from. For anyone wondering why Cinque Terre wine deserves better than the souvenir bottles in trail-side shops, Possa is one of the clearest answers the zone has.
Editorial · ItalianWines.co.uk
Liguria
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Albarola
