Transparency in the glass

The Possa Farm was officially founded in 2004, when Samuele Heydi Bonanini decided to restore some vineyards in Riomaggiore and start making his own wine, with an approach that was far from fashionable and close to rural tradition. The first batches were only a few hundred bottles; the project grew step by step, following a clear idea: to give voice back to the Cinque Terre through wine, without bending it to standardization.

Viticulture in Possa is defined as “heroic” not because it is fashionable, but because it is necessary: steep slopes, difficult access, rows of vines that can only be reached on foot or by small monorail. Every operation—pruning, tying, leaf removal, thinning, harvesting—is done by hand. Over the years, this work has also had a territorial function: combating the abandonment of vineyards, maintaining dry stone walls, and reducing the risk of landslides and degradation.

In our cellar, we have resumed the use of wood for both fermentation and aging, not only oak but also other traditional woods. Depending on the wine and vintage, steel and amphorae are used alongside wood. Fermentation is often spontaneous, carried out by indigenous yeasts, and the use of sulfur dioxide is carefully measured. Cleaning work—including the use of steam—allows us to reduce invasive treatments and keep the wines lively and precise.

From the outset, Possa’s approach has been to avoid synthetic chemicals, both in the vineyard and in the cellar, favoring respectful, low-impact agronomic practices and energy-efficient choices. It is not just about producing wine, but about preserving a fragile landscape and doing so in a way that it can be passed on to future generations.