Pecunia Andrea

are performed by hand. In the field, techniques aimed at promoting soil fertility and preserving soil structure are adopted, including cover cropping and mulching, while in the fight against pathogens, only copper and sulfur are used, thus excluding the use of synthetic chemical products, as well as non-natural herbicides and fertilizers. In the winery, fermentations are carried out by indigenous yeasts only and take place exclusively in unglazed terracotta amphorae, where the wines also remain for the subsequent maturation phase. Throughout the entire winemaking process, no clarifications or filtrations are performed, nor is sulfur dioxide added, in absolute respect of the purest expression of the terroir.

The Andrea Pecunia winery produces just 1,000 bottles each year, a small part of which is made up of the ‘Terre Sospese’, a rare orange wine from the Cinque Terre worked in amphora that can encapsulate the indomitable character of this extraordinary territory.

are performed by hand. In the field, techniques aimed at promoting soil fertility and preserving soil structure are adopted, including cover cropping and mulching, while in the fight against pathogens, only copper and sulfur are used, thus excluding the use of synthetic chemical products, as well as non-natural herbicides and fertilizers. In the winery, fermentations are carried out by indigenous yeasts only and take place exclusively in unglazed terracotta amphorae, where the wines also remain for the subsequent maturation phase. Throughout the entire winemaking process, no clarifications or filtrations are performed, nor is sulfur dioxide added, in absolute respect of the purest expression of the terroir.