A micro-terroir on a small island, between white stone and sea.

Palmaria Island closes off the Gulf of La Spezia opposite Portovenere: rocks, Mediterranean scrub, trails, and sea everywhere. In the midst of this landscape stands a small vineyard of about 3,000 m², nestled between white stone and vegetation, which is the inspiration for Possa’s project on this island.

The Palmaria vineyard is one of the very few vineyards on the island.

Everything here is done by hand, and once harvested, the grapes are loaded onto boats and taken to the winery in Riomaggiore. It is a slow and delicate process, which shows just how isolated, rare, and precious this micro-terroir is.

In Palmaria, the soil is made up of crumbly white stone, very different from that of the Cinque Terre, and the sun exposure is opposite to that of the vineyards on the coast. The sea surrounds the vineyard, the wind blows freely, and the salt spray is constant: the grapes ripen slowly, maintaining their freshness and delicate aromas.

This vineyard produces Parmaea, a white wine made from Vermentino, Trebbiano, and Albarola grapes. It is a bright wine, with aromas of yellow flowers, chamomile, herbs, and light honey, and a textured but lively palate, finished with a subtle salinity reminiscent of rock and sea spray.

The number of bottles produced by Palmaria is necessarily limited: the vineyard is small, access is difficult, and transport by boat takes time. Each bottle carries with it a fragment of this island: scrubland, wind, white stone, and sea, distilled into a white wine with character, recognizable and impossible to replicate elsewhere.