In one of the most suggestive paths of the Cinque Terre, there is the Possa farm of Heydi Samuele Bonanini. Despite the difficulties caused by the extreme topography of the land, this area was once entirely destined to viticulture, but today it has become a desert at hydrogeological risk and with very few farmers to breed the vine on the steep slopes. Er Giancu di Possa is made from Albarola and Bosco grapes, which are destemmed and macerated on the skins for 20 days, with spontaneous fermentation in stainless steel vats. Aging is done in the same containers. Er Giancu di Possa is a fresh white wine, savory and great to drink. A true champion of versatility and excellent companion of the table, it is distinguished by agility and frankness, ending up streamlined and clean, as it had begun. A carefree wine, to be enjoyed on a sunny day with a packet of fried anchovies in hand. Don’t put lemon in it, the wine will give those citrus shades for a perfect combination with the dish. Beware of glasses, they are like anchovies: one pulls the other. To fully appreciate its style, this wine should be served at a serving temperature of 12/14 ºC.
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