Possa

(RIOMAGGIORE – LA SPEZIA) Growing wine in the Cinque Terre is not easy, but Bonanini Samuele Heydi manages to produce excellent white wines and excellent Ligurian red wines such as Sciacchetrà, a wine famous since ancient Roman times, or the Cinque Terre Bianco.

Possa’s History and Philosophy

Bonanini Samuele Heydi has the combativity of a gladiator, a wine producer located in the Cinque Terre in Liguria , a region of undisputed charm, where you think in square meters and not in hectares, whose reality is difficult because you are inside a mix of micro-particles of soils that sometimes have no master. Bonanini Samuele Heydi built his company of around 24000 sq mfacing what is the Ligurian reality, that is: the conformation to terraces and the impossibility of entering into the vineyards without any type of machinery and where a totally manual work is required, which entails an increase in production costs; to be considered, however, is the fact that those who carry out this type of work, in addition to their direct interest, contribute to maintaining an invaluable hydrogeological system.

The philosophy of the company is to not only follow the market, which is indispensable it is obvious, but an identity of a territory that has been known, from the wine point of view, since ancient times. And it is in this way that it was possible to recover several indigenous varieties that have almost disappeared, replanting them and then putting them into production; in the cellar they have been able to make use of traditional wood, that is acacia, chestnut and local cherry and not necessarily oak; an excellent result that also pushes towards the preservation of local products by bringing back to production an old Passito made of red grapes and an infusion of wine in peach leaves typical of these wonderful areas.

The wines of Possa

The wines are all currently made without the use of yeasts, without clarification and filtration and from this year the decision to remove any added sulphite has been added. In the countryside, a biological practice has always been followed, made up of only sulfur and copper treatments. The wine that most distinguishes this company is above all the Sciacchetrà: a passito made from white berried grapes, famous since ancient Roman times, it is obtained by drying only the best grapes, shelling them after about two months by hand, grape by grape. After the start of fermentation, they wait 28 days, after which the liquid is pressed and put in anphorated finish fermenting. In an amphora, the wine spends about a year before being brought to steel to rest and deposit the impurities, and then go into the bottle.