La Ricolla
Within the small Genoese municipality of Ne, among the hills of the Tigullio area, the small winery La Ricolla acts as a interpreter of the wine culture of the territory following the principles of biodynamics. The philosophy of the estate is based on passion and respect for the established winemaking tradition, values that Daniele Parma, owner of this winery founded in 2004, embraces in all phases of the production process, from the vineyard to the bottle.
The artisanal winemaking reality La Ricolla has almost 5 hectares of vineyards, often very old, located in 6 different plots surrounded by olive groves. The main variety cultivated is Bianchetta Genovese, a name that in the province of Genoa refers to Albarola. The remaining grape varieties are Vermentino, one of the most important grapes of Liguria, Granaccia, Sangiovese, Ciliegiolo, and Cimixà, also called Scimiscià, an ancient indigenous variety whose name comes from the dialect term “cimiciato”, meaning “spotted”, referring to the small spots present on the berries similar to those left by the bugs on the fruit. These grapes have grown following the dictates of biodynamic agriculture and the harvests are carried out strictly by hand with a meticulous selection of the bunches that allows only the best berries, suitable for being processed with artisanal methods, to be brought into the winery. The winemaking is traditional, based on one of the few elements that man cannot control: time. The interventions are minimal and always measured, aimed at accommodating the spontaneous transformations that from grape lead to finished wine. Fermentations entrusted to indigenous yeasts, long macerations on the skins, and aging in terracotta amphorae and stainless steel tanks are some of Daniele's enological dictats. The masses undergo no clarification operations and are not added with sulfites.
With these premises, Daniele Parma of La Ricolla creates wines with a well-defined identity capable of sincerely expressing the character of the territory, whether they are vibrant orange wines or juicy red wines.
Within the small Genoese municipality of Ne, among the hills of the Tigullio area, the small winery La Ricolla acts as a interpreter of the wine culture of the territory following the principles of biodynamics. The philosophy of the estate is based on passion and respect for the established winemaking tradition, values that Daniele Parma, owner of this winery founded in 2004, embraces in all phases of the production process, from the vineyard to the bottle.
The artisanal winemaking reality La Ricolla has almost 5 hectares of vineyards, often very old, located in 6 different plots surrounded by olive groves. The main variety cultivated is Bianchetta Genovese, a name that in the province of Genoa refers to Albarola. The remaining grape varieties are Vermentino, one of the most important grapes of Liguria, Granaccia, Sangiovese, Ciliegiolo, and Cimixà, also called Scimiscià, an ancient indigenous variety whose name comes from the dialect term “cimiciato”, meaning “spotted”, referring to the small spots present on the berries similar to those left by the bugs on the fruit. These grapes have grown following the dictates of biodynamic agriculture and the harvests are carried out strictly by hand with a meticulous selection of the bunches that allows only the best berries, suitable for being processed with artisanal methods, to be brought into the winery. The winemaking is traditional, based on one of the few elements that man cannot control: time. The interventions are minimal and always measured, aimed at accommodating the spontaneous transformations that from grape lead to finished wine. Fermentations entrusted to indigenous yeasts, long macerations on the skins, and aging in terracotta amphorae and stainless steel tanks are some of Daniele's enological dictats. The masses undergo no clarification operations and are not added with sulfites.
With these premises, Daniele Parma of La Ricolla creates wines with a well-defined identity capable of sincerely expressing the character of the territory, whether they are vibrant orange wines or juicy red wines.
