Estate: Ivan Giuliani grew up making wine alongside his uncle at their family estate in the picturesque region between Liguria and Tuscany. He was stationed in Friuli and Slovenia during his mandatory military service, where he worked with local winemakers, learning better winemaking techniques and a deep respect for the land. In 2007 he and his winemaker friend Marco Nicolini renovated the cellars at Terenzuola and increased the vineyard holdings to 18 hectares.
Today there are 22 hectares of vineyards that stretch from Colli di Luni “to the Candia fields lying in the shade of the marble quarries placed between Massa and Carrara, up to the heroic terraces in the Cinque Terre”. Organic [certified with the 2020 harvest] and low intervention methods are used in the vineyards and cellar. Dedicated to preserving the spectacular land, he experiments with different methods; he created his own “citric acid treatment for powdery mildew to further reduce his usage of copper”.
Winemaking: Spontaneous fermentation with native yeasts in stainless steel, skin contact for “24-48 hours maximum by parcel”, aged on the lees for 6 months.
Tasting Notes: Pale gold in colour, with aromas of lemon, sea spray, honeysuckle and herbs. Pear, lemon, grapefruit and herbs are complimented by racy acidity. Toasted nuts and citrus zest linger on the saline mineral finish. Creamy and sleek, a fantastic value.
95% Vermentino, 5%Albarola
Bianco Colli di Luni DOC
Estate Bottled by Terenzuola