MEET THE WINE MAKER

Wine Tour

CINQUE TERRE WINEMAKERS

The basics

CINQUE TERRE VINES

Bosco,  Albarola (which the locals call Bianchetta) and Vermentino.
These vines are typical of the Cinque Terre and all of the wines made here have a bit of each.

During the private visit, the winemaker will explain the history, the wine making technique  in the Cinque Terre and his/her “style”.

Furthermore, he/she will illustrate the role of the dry-stone walls:  understanding the fatigue of the Cinque Terre people in building and then maintaining this impressive infrastructure helps a visitor understand a culture often perceived as angular and harsh.

Not Only White Wine

The Cellar

*Andrea Pecunia: in September, helped by some young students, Andrea begins to harvest the grapes, picking them by hand and carrying most of the boxes of grapes on his own back to his winery.  The grapes will then be destemmed and lightly crushed. Andrea places the juice, peels and seeds in open terracotta amphorae, where they will begin to ferment, and the sugar will turn into alcohol.  What is particular about Andrea’s wine is how he leaves it to ferment.  In fact, while red wine is left to ferment of its peels – this is how it gets its color – the peels of white wine are usually separated from the juice soon after the destemming process.  Andrea, on the other side, prefers to leave the peels to ferment with the juice in the slightly open amphorae for as long as 10 days.
It is very important to stir this mix a couple of times a day as the peels will tend to rise to the surface and oxidise, which would give the wine an acidic taste.  After finally separating the peels from the juice, he’ll place the latter within sealed amphorae for 4 / 5 months, until the wine is be ready to be bottled.

*Heidi Bonanini:

Try it!

La Sosta Wine List & Wine Tasting

Refursà: sweet wine wine. During the harvest, the healthiest grapes are hanged on a grid to dry until around December.
They are then pressed, left to ferment with their peels for up to 21 days and then usually left to mature in an amphora for one or two years.

Reservation

For a private tour please inquire at La Sosta Reception on site.