Terenzuola

Terenzuola

In the heart of Colli di Luni, close to the coast on the Ligurian Sea, is the Terenzuola family business located. Grandfather Luigi Giuliani bought 3 ha of land with an old farm, halfway up the hill, which was ideal for growing vineyards, olive trees and vegetables. The fruits of their agricultural labour were sold to local markets to support the family.

In 1995 Ivan Giuliani, Luigi’s grandson, moved to the land owned by his grandparents. In addition to the vineyards that had already been planted, Ivan went looking for old vineyards nearby, and further afield. From Fosdinovo to Cinque Terre, no project was out of reach for Ivan. Since 2007, Terenzuola owns 22 hectares of land and has brought Marco Nicolini, a good friend and winegrower, to the company. Together they managed to restore the company into a winery with modern equipment and a larger cellar.

The two friends stand for loyalty to the landscape, working with respect for nature. They feed the vines with an herbal tea based on a number of biodynamic preparations such as horseshoe damsel and nettle, so that the plant can grow in a natural and healthy way and only produces the best fruit.

The grapes are harvested late to get the perfect balance in sugars and acids. According to Terenzuola, spontaneous fermentation and long maceration are essential to bringing out the identity of the terroir. The fermentation takes place in concrete and the wines are matured in large wooden barrels.

From Cinque Terre to the slopes of the Apuan Alps, Terenzuola makes Ligurian white and Tuscan red wines from vermentino bianco, vermentino nero, albarola, pollera, canaiolo, bosco, trebbiano and ruzzese.