The Gulf & the Farm

The story of Cerrolungo begins in the Gulf of La Spezia, one of Liguria's most spectacular coastal landscapes — a deep, sheltered bay framed by steep, terraced hillsides that plunge into the sparkling Mediterranean Sea. This is a land of contrasts: rugged mountains meet calm waters, ancient olive groves cling to vertiginous slopes, and citrus orchards perfume the air with their blossoms. It is here, in this dramatic setting, that Cerrolungo was established as a winery — a place dedicated to capturing the essence of the Gulf in every bottle. The name itself evokes the landscape: "cerro" refers to the Turkey oak, a tree native to the Mediterranean basin, while "lungo" suggests the long, winding terraces that characterize the terrain.

From its origins as a winery, Cerrolungo has grown into a comprehensive agricultural project — a farm that produces not only natural wine but also extra virgin olive oil, citrus jams, honey, fruits, and vegetables. This evolution reflects a deep commitment to the land and to the traditional polyculture that has sustained Ligurian communities for centuries. The estate operates as an agriturismo, welcoming visitors to experience the rhythms of farm life, the beauty of the Gulf, and the authenticity of products grown with care and respect for nature. The farm is not merely a commercial enterprise; it is a way of life, a commitment to preserving the agricultural heritage of the Gulf of La Spezia and sharing it with those who seek genuine, place-based experiences.

The Gulf of La Spezia — also known as the Gulf of Poets — has long inspired artists, writers, and travelers with its dramatic beauty. Shelley, Byron, and Petrarch all found muse in these waters and hills. For Cerrolungo, this poetic landscape is not just backdrop but active participant in the character of its wines and products. The sea moderates the climate, the hills provide drainage and exposure, and the terraced vineyards capture the sun's energy while resisting the erosion that threatens these ancient agricultural structures. The estate's location within this UNESCO-recognized cultural landscape underscores the importance of maintaining traditional farming practices in the face of modern development pressures.

Today, Cerrolungo stands as a testament to the possibility of holistic, sustainable agriculture in one of Italy's most challenging yet rewarding terroirs. The farm's organic and biodynamic practices ensure that the land remains healthy for future generations, while its natural winemaking approach — spontaneous fermentation, minimal sulfites, and no chemical additives — allows the true character of the Gulf to express itself in every bottle. The estate's products — from the crisp, saline whites to the robust, sun-kissed reds, from the peppery extra virgin olive oil to the sweet-tart citrus jams — are all united by a common thread: they are expressions of a specific place, a specific moment, and a specific philosophy of respect for nature and tradition.

At Cerrolungo, the cellar philosophy is one of natural expression and minimal intervention: spontaneous fermentation with indigenous yeasts, minimal sulfites, and no chemical additives. The estate's approach to winemaking is inseparable from its broader agricultural philosophy — the wines are simply one expression of a farm that produces olive oil, citrus jams, honey, fruits, and vegetables, all grown with the same respect for nature and tradition. The winemaking is gentle, observant, and guided by the quality of the biodynamically farmed fruit. Temperature-controlled fermentation preserves freshness and primary fruit while allowing the natural character of the grapes to shine. The result is a portfolio of wines that are honest, vibrant, and deeply territorial — wines that carry the imprint of the Gulf's saline breezes, the terraced hillsides, and the Mediterranean sun.

The techniques are minimal and respectful, reflecting the estate's commitment to natural winemaking. Fermentation occurs spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. Sulfur dioxide is used in very small quantities only when necessary, preserving the wine's natural textures and authentic flavors. The choice of vessels — stainless steel tanks for freshness and primary fruit — is made according to the wine and the vintage, always in service of the wine's natural expression. The focus is on preserving the inherent qualities of the grapes: the salinity from the sea, the minerality from the schistous soils, the freshness from the cooling breezes. Everything is done to ensure that the wine in the bottle is as close as possible to the wine in the vineyard — a pure expression of place and time.

"Pentesilea" — The Vermentino: The Pentesilea is Cerrolungo's white wine — a pure expression of Vermentino, the great Mediterranean white grape that has found one of its finest homes in the Gulf of La Spezia. Named after Penthesilea, the mythical queen of the Amazons, this wine captures the strength and grace of its namesake — powerful in its saline minerality yet elegant in its aromatic finesse. The Vermentino is hand-harvested from terraced vineyards overlooking the sea, fermented spontaneously with indigenous yeasts in temperature-controlled stainless steel, and aged briefly on its lees to enhance texture and complexity. In the glass, it is pale straw with greenish-gold reflections. The nose offers citrus, white flowers, green apple, and a distinct saline, mineral note that speaks of the Mediterranean. The palate is medium-bodied, with vibrant acidity, a textured mouthfeel, and a long, refreshing, savory finish. It is a wine of the sea — perfect with seafood, light pasta, and sunny afternoons on the terrace. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~€18–€24 / ~$20–$26.

"Aetos Cerrolungo" — The Biodynamic Red: The Aetos Cerrolungo is Cerrolungo's biodynamic red — a harmonious blend of Cabernet Franc, Sangiovese, and Merlot that represents the authentic expression of the estate's vineyards. "Aetos" means eagle in Greek, symbolizing the soaring heights of the terraced vineyards and the bird's-eye view of the Gulf that the estate enjoys. The grapes are grown in dedicated plots on the estate, hand-harvested at optimal maturity, and fermented spontaneously with indigenous yeasts. The blend combines the herbaceous elegance of Cabernet Franc, the savory structure of Sangiovese, and the round fruit of Merlot — a trio that captures the Mediterranean character of the Gulf while offering complexity and depth. In the glass, it is ruby with garnet reflections. The nose offers red cherry, wild herbs, black pepper, and a distinct mineral, earthy note. The palate is medium to full-bodied, with elegant tannins, vibrant acidity, and a long, savory, slightly spicy finish. It is a wine of place and purpose — biodynamic, authentic, deeply rooted in the terraced hillsides of the Gulf. Serve at 16–18°C. Ages well for 3–7 years. ~€20–€28 / ~$22–$30.

Extra Virgin Olive Oil: Cerrolungo's extra virgin olive oil is produced exclusively from olives grown in their own Gulf — a pure expression of the Ligurian olive tradition. The oil is cold-pressed to preserve its aromatic complexity and nutritional qualities, resulting in a vibrant, peppery oil with notes of artichoke, green grass, and a distinctive bitter almond finish. The olive groves are tended with the same organic and biodynamic care as the vineyards, ensuring that the oil carries the true character of the Gulf's terroir. This is not merely a cooking ingredient but a finishing oil of exceptional quality — perfect for drizzling over grilled fish, fresh vegetables, or simply good bread. The oil represents the estate's commitment to preserving the full spectrum of Ligurian agricultural traditions, from vine to olive tree.

Citrus Jams & Farm Products: Beyond wine and olive oil, Cerrolungo produces a range of artisanal farm products that capture the scents and flavors of the Gulf. Citrus jams — made from lemons, oranges, and other fruits grown on the estate — offer a sweet-tart expression of the Mediterranean sun. The honey, produced by bees that forage among the farm's wildflowers, herbs, and citrus blossoms, is a complex, aromatic product that varies by season and reflects the biodiversity of the estate. Fruits and vegetables, grown in the farm's gardens and orchards, provide fresh, seasonal produce for the agriturismo's kitchen and for visitors to take home. These products are not afterthoughts but integral parts of the Cerrolungo project — a holistic farm where every element contributes to the whole, and where visitors can experience the full range of flavors that the Gulf of La Spezia has to offer.

Vessels & Ageing: Cerrolungo works primarily with stainless steel tanks for both fermentation and ageing — a choice that preserves freshness, primary fruit, and the natural saline character of the wines. The stainless steel allows for precise temperature control during fermentation, ensuring that the indigenous yeasts work slowly and steadily to extract the full aromatic potential of the grapes. Ageing on the lees, with occasional bâtonnage, adds texture and complexity to the whites without introducing oxidative notes. For the reds, brief ageing in stainless steel preserves the fruit and vibrancy while allowing the tannins to integrate naturally. The focus is always on purity and place — allowing the Gulf's distinctive character to shine through without the influence of oak or other vessels that might mask the terroir. All wines are bottled with minimal filtration and minimal sulfites, ensuring that what reaches the glass is as close to the vineyard as possible.