We’ll open up to you the legend of Cinque Terre vineyards where smell of the sea rising up the steep cliffs with vineyards clinging to their sides mingles to the aroma of herbs growing wild and flowers scent.
You will learn all about the mysterious and hard way of making wines in the Cinque Terre and Colli di Luni area, today producers of excellent and top rate wines. Under the guide of our wine expert, famous and talented winemakers are ready to explain you the unique techniques used today to join tradition and innovation with the only aim to create a genuine, natural and exquisite wine.


In the stretch of the Ligurian Riviera to the east of Genoa named Cinque Terre (with the famous villages of Monterosso, Vernazza, Corniglia, Manarola and Riomaggiore) we find today grape varieties that are somewhat particular to the district. Here Albarola, Bosco and Vermentino are cultivated.

The first two are of unknown origin, while the third, Vermentino, was introduced into the area fairly recently. It was originally known as Piccabon and had, at least initially, no relation to the wine produced in the Cinque Terre. There is a vast literature dealing with the wine of the Cinque Terre but people have to come here and see with their own eyes what vineyards and grape picking mean in this area. The vineyards are carved out of the rock wall of the slopes rising steeply from the water’s edge to form peaks overlooking the sea. Many of Italian poets tried to describe in their verses the magic of wine in this place: Boccaccio, Petrarch, Carducci, Pascoli, D’Annunzio. Even in Roman times Pliny the Elder described it as a “lunar wine”. Despite the tributes, the wine has not gone far in this world and it has not yet succeeded in assuring it a place on foreign markets. While there is strong and steady demand for the wine, it is generally limited to the immediate area. And the greater part of the production is acquired by numerous private consumers who go to the Cinque Terre in person to buy it. So, do not miss a chance to come to the Cinque Terre and taste the “inebriation of the Dionysians” as Giosuè Carducci wrote.


Most of Liguria’s limited commercial wine production is concentrated along the Ponente coast to the southwest. Most famous ones are: Rossese di Dolceacqua, an uncommonly attractive red, white Pigato and Vermentino, the red Ormeasco (a local Dolcetto) and Rossese.

But the legend among Liguria’s wines is offered by Cinque Terre, a white made around the “five lands,” a series of fishing villages

nestled in the cliffs along the coast north of La Spezia. Vines there have been planted since antiquity on scarcely accessible terraces, some close enough to the Ligurian Sea to catch the spray from breaking waves. The vineyards here are sometime so steep that they were only accessible by boat and for this reason the most difficult ones have been abandoned in modern times. It is still possible seeing from the boat ruins of old “dry walls” that used to hold the land and allow vineyards to grow even on the closest rocks to the sea.

Most Cinque Terre is dry, though the sweet Sciacchetrà is coveted by those in the know.
Near La Spezia and crossing the border of Tuscany we find the DOC zone of Colli di Luni where red and white wines, mainly Vermentino, show class. The recent DOCs for Colline di Levanto and Golfo del Tigullio cover most of the other vineyards along the Riviera Levante, the coast to the south-east of Genoa, though some wines are still scarcely known beyond their localities.

white wine