Terenzuola
Among the wine-growing areas of Lunigiana, Colli di Luni, and Cinque Terre, straddling Liguria and Toscana, the Terenzuola winery is dedicated to producing highly territorial wines made according to a sustainable approach. Ivan Giuliani is the soul and founder of this estate, established in 1993 in Fosdinovo, in the province of Massa-Carrara. In fact, the roots of the winery date back to the 1930s when Ivan's grandfather, returning from New York after the Wall Street crash of 1929, acquired a small piece of land of just 3 hectares intended for the cultivation of vines, olives, and vegetables, as well as honey production. The activity was aimed at production for the family's sustenance and for direct sales to a small local market. From the moment Ivan took the reins of the estate, he initiated a series of modernizations of the facilities and expanded the vineyard area, acquiring land even beyond the border with Liguria.
The over 20 hectares of vineyards owned by the the Terenzuola estate is dedicated to a wide range of traditional varieties, such as Canaiolo, Vermentino Nero, Barsaglina, Pollera Nera, and Massaretta among the red grapes, and Bosco, Albarola, Vermentino, Trebbiano, and Ruzzese for the white grape varieties. All these varieties are cultivated with high planting densities according to the principles of organic farming, with the presence of old vineyards from which mass selections are practiced for the new plantings. The soils on which the grapes grow are quite heterogeneous, a testament to different territorial contexts, as the altitudes also vary greatly, from 70 meters above sea level to 450 meters in altitude. The harvest is carried out at full ripeness, and the fermentations take place in steel tanks or wooden vats, with more or less prolonged macerations on the skins even for white grapes. For the subsequent aging periods, cement tanks, steel, ceramic barrels, or oak barrels are adopted.
the Terenzuola estate is dedicated to a wide range of traditional varieties, such as Canaiolo, Vermentino Nero, Barsaglina, Pollera Nera, and Massaretta among the red grapes, and Bosco, Albarola, Vermentino, Trebbiano, and Ruzzese for the white grape varieties. All these varieties are cultivated with high planting densities according to the principles of organic farming, with the presence of old vineyards from which mass selections are practiced for the new plantings. The soils on which the grapes grow are quite heterogeneous, a testament to different territorial contexts, as the altitudes also vary greatly, from 70 meters above sea level to 450 meters in altitude. The harvest is carried out at full ripeness, and the fermentations take place in steel tanks or wooden vats, with more or less prolonged macerations on the skins even for white grapes. For the subsequent aging periods, cement tanks, steel, ceramic barrels, or oak barrels are adopted.Among the wine-growing areas of Lunigiana, Colli di Luni, and Cinque Terre, straddling Liguria and Toscana, the Terenzuola winery is dedicated to producing highly territorial wines made according to a sustainable approach. Ivan Giuliani is the soul and founder of this estate, established in 1993 in Fosdinovo, in the province of Massa-Carrara. In fact, the roots of the winery date back to the 1930s when Ivan's grandfather, returning from New York after the Wall Street crash of 1929, acquired a small piece of land of just 3 hectares intended for the cultivation of vines, olives, and vegetables, as well as honey production. The activity was aimed at production for the family's sustenance and for direct sales to a small local market. From the moment Ivan took the reins of the estate, he initiated a series of modernizations of the facilities and expanded the vineyard area, acquiring land even beyond the border with Liguria.
The over 20 hectares of vineyards owned by the the Terenzuola estate is dedicated to a wide range of traditional varieties, such as Canaiolo, Vermentino Nero, Barsaglina, Pollera Nera, and Massaretta among the red grapes, and Bosco, Albarola, Vermentino, Trebbiano, and Ruzzese for the white grape varieties. All these varieties are cultivated with high planting densities according to the principles of organic farming, with the presence of old vineyards from which mass selections are practiced for the new plantings. The soils on which the grapes grow are quite heterogeneous, a testament to different territorial contexts, as the altitudes also vary greatly, from 70 meters above sea level to 450 meters in altitude. The harvest is carried out at full ripeness, and the fermentations take place in steel tanks or wooden vats, with more or less prolonged macerations on the skins even for white grapes. For the subsequent aging periods, cement tanks, steel, ceramic barrels, or oak barrels are adopted.
the Terenzuola estate is dedicated to a wide range of traditional varieties, such as Canaiolo, Vermentino Nero, Barsaglina, Pollera Nera, and Massaretta among the red grapes, and Bosco, Albarola, Vermentino, Trebbiano, and Ruzzese for the white grape varieties. All these varieties are cultivated with high planting densities according to the principles of organic farming, with the presence of old vineyards from which mass selections are practiced for the new plantings. The soils on which the grapes grow are quite heterogeneous, a testament to different territorial contexts, as the altitudes also vary greatly, from 70 meters above sea level to 450 meters in altitude. The harvest is carried out at full ripeness, and the fermentations take place in steel tanks or wooden vats, with more or less prolonged macerations on the skins even for white grapes. For the subsequent aging periods, cement tanks, steel, ceramic barrels, or oak barrels are adopted.
