Heroic Viticulture on Ancient Terraces
Cián du Giorgi is a small but deeply passionate winery tucked into the steep terraces of the Cinque Terre National Park in Liguria, owned by Riccardo Giorgi and Adeline Maillard. More than producing wine, their work is a devotion to preserving a fragile landscape, reviving old vines, and crafting wines that embody tradition, place, and authenticity. The name "Cián du Giorgi" translates from the local dialect as "Giorgi's terraces" — a nod to the dramatic, hand-built terraces that have defined viticulture here for some 2,000 years. Riccardo, originally from the region, studied viticulture and enology — including work in Bordeaux — and spent years working in large wineries across Europe. Adeline, from France, brought expertise in wine marketing. Together, they decided to leave the comforts and certainties of their earlier lives to follow a dream: to restore and honour the vineyards of Cinque Terre, many of which had fallen into neglect. In 2017 they were struck by two parcels of vineyard land — one in Riomaggiore, another above Vernazza — and in 2018 they founded Cián du Giorgi. Their home base and cellar is in San Bernardino, positioned between their vineyard holdings. The vineyards include century-old vines, some pre-phylloxera and ungrafted, planted with autochthonous or ancestral grape varieties such as Bosco, Albarola, Ruzzese, Scimiscià, Bonamico, and Vermentino. The terrain is dramatic: steep terraces above the sea, no mechanization possible, work done entirely by hand, with great physical effort to restore terraces, clear scrub, and rebuild dry-stone walls. Winemaking is natural and minimal-intervention: spontaneous fermentations with no added yeasts, use of amphora, steel, or wood depending on the wine. Additives are avoided, and temperature control is minimal but applied when needed. The wines are reflections of their environment — salty sea breezes, intense sun, mineral soils, and the elements of heroic viticulture.
A Change of Life to Pursue a Dream
The story of Cián du Giorgi is a story of courage, conviction, and a profound love for a landscape — a story that begins not in Liguria but in Bordeaux, where Riccardo Giorgi worked as an enologist in some prestigious châteaux and Adeline Maillard, a French woman, was in charge of wine marketing. They had comfort, certainty, and successful careers. But something was missing. The long summers Riccardo spent in Italy deepened a nostalgia for his homeland, while Adeline developed an ever-deepening love for what would become her adopted land. And then, in 2017, fate intervened: a vineyard came up for sale in Riomaggiore, and another above Vernazza. The state of abandonment of the Cinque Terre vineyards was a blow to the heart of someone like Riccardo, who had spent years travelling around Europe restoring neglected vineyards. They made a decision that would change everything: they would leave France, leave their careers, and pursue a dream.
In 2018, "Cián du Giorgi" — translated from the local dialect as "Giorgi's terraces" — became a reality. Riccardo and Adeline moved into a lovely house with a cellar for future vinification in San Bernardino, precisely halfway between their two vineyard estates. From this moment on, they were to all intents and purposes winemakers in the Cinque Terre — the true maintainers of this unique landscape. The name itself is a declaration of identity: "Cián" means terraces in the local dialect, and "du Giorgi" ties the project to Riccardo's family name. It is a name that speaks of place, of heritage, of the deep connection between the people and the land that has defined Cinque Terre viticulture for millennia.
The land here is like an open-air museum: it has been a home to winemaking for some 2,000 years, and their own vineyards are more than 150 years old — century-old vines, some pre-phylloxera and ungrafted, silent witnesses to the history of this extraordinary place. The Cinque Terre National Park is one of the most dramatic and fragile wine regions in the world — a landscape of steep terraces carved into the cliffs above the Ligurian Sea, where viticulture is not merely agriculture but an act of heroism. The dry-stone walls that hold the terraces together were built by hand over centuries, and maintaining them is a constant, back-breaking labour of love. Riccardo and Adeline are not merely wine producers; they are stewards of a landscape, preservers of a heritage, and believers in the power of letting the land speak through the wine.
Today, Cián du Giorgi is recognized as one of the most passionate and authentic estates in the Cinque Terre — a winery that has earned the attention of natural wine enthusiasts, critics, and fellow producers who understand that Riccardo and Adeline's work represents something rare: a fusion of Bordeaux-trained expertise, French marketing acumen, Ligurian heritage, and an unwavering commitment to preserving one of the world's most fragile and beautiful wine landscapes. The estate has been featured by The Grape Reset, La Versione di Gunter, Italian Wine Podcast, Discover Portovenere, Ziveli Wine, ER Wine Shop, and a growing network of international importers and retailers who seek out wines of authenticity and place. Riccardo and Adeline's wines — Amante del Sole, Amante dei Venti, and Ade — are not merely beverages; they are stories of a couple, a dream, a landscape that has been cultivated for 2,000 years, and a conviction that the best wines come from the most honest relationship with the land.
"The land here is like an open-air museum: it's been a home to wine making for some 2,000 years and our own vineyards are more than 150 years old."
— Riccardo Giorgi & Adeline Maillard, Cián du Giorgi
Cinque Terre Heroic Viticulture & Century-Old Vines
Cián du Giorgi's vineyards are located in the Cinque Terre National Park, Liguria — one of the most dramatic and challenging wine regions in the world. The estate consists of two parcels: one in Riomaggiore, another above Vernazza, with their home base and cellar in San Bernardino, positioned between the two vineyard holdings. The terrain is extraordinary: steep terraces carved into the cliffs above the Ligurian Sea, where no mechanization is possible and all work must be done by hand. The physical effort required to restore terraces, clear scrub, and rebuild dry-stone walls is immense — but it is a labour of love that Riccardo and Adeline embrace as part of their commitment to preserving this fragile landscape.
The terroir is defined by its position in the Cinque Terre — a UNESCO World Heritage site where the Ligurian Sea meets dramatic coastal cliffs, creating a microclimate of intense sun, salty sea breezes, and mineral-rich soils. The vineyards are planted on steep terraces that face the sea, capturing the full force of the Mediterranean sun while benefiting from the cooling influence of the sea breeze. The soils are a mix of rocky, mineral-rich deposits — schist, slate, and limestone — that force the vines to dig deep for water and nutrients, producing grapes of extraordinary concentration and character. The salt-laden air imparts a distinct saline quality to the wines, while the intense sun ensures full phenolic ripeness and aromatic development. The result is a terroir of remarkable intensity: warm, sunny, and maritime, producing wines of great depth, freshness, and a distinct sense of place.
Farming at Cián du Giorgi is natural and minimal-intervention, with a philosophy that emphasizes preserving the landscape, reviving old vines, and working the land by hand. The vineyards include century-old vines, some pre-phylloxera and ungrafted, that have survived wars, phylloxera, and decades of abandonment. These old vines are not merely sources of grapes; they are living links to the history of the Cinque Terre, and Riccardo and Adeline have dedicated themselves to their restoration and preservation. All work is done by hand — pruning, training, harvesting — on terraces that are too steep and too narrow for any machinery. The harvest is entirely manual, with careful selection of only the healthiest, most expressive bunches, transported by hand up and down the terraces to the cellar. The focus is on quality over quantity: when you cannot bet on quantity, quality is everything.
The grape varieties are a collection of autochthonous and ancestral Ligurian treasures — varieties that have been grown in the Cinque Terre for centuries and that express the unique character of this maritime terroir like no others. The principal white varieties include Bosco — the great white grape of the Cinque Terre, prized for its body, saline character, and ability to express the dramatic coastal terroir — Albarola, a delicate, aromatic native variety of Liguria, Ruzzese, an ancient variety that has been preserved and revived by Riccardo and Adeline, Scimiscià, another rare local variety of extraordinary character, and Vermentino, the great Mediterranean white that thrives in the intense sun and sea breezes of the Cinque Terre. The red varieties include Bonamico, a native red variety of the region. Together, these varieties form a portfolio that expresses the full range of the Cinque Terre terroir — from crisp, mineral whites to structured, savory reds — each one a pure, honest expression of place and the heroic viticulture that defines this extraordinary landscape.
Cinque Terre National Park, Liguria. UNESCO World Heritage site. Two parcels: Riomaggiore and above Vernazza. Cellar in San Bernardino, between estates. Steep terraces carved into cliffs above Ligurian Sea. No mechanization possible — all work by hand. Dry-stone walls built by hand over centuries. Intense sun, salty sea breezes, mineral-rich soils. Rocky deposits: schist, slate, limestone. Salt-laden air imparts distinct saline quality. Maritime microclimate: warm days, cooling sea breeze. Dramatic coastal cliffs creating unique exposures. 2,000 years of viticultural history. One of the world's most fragile and beautiful wine landscapes.
Vineyards more than 150 years old. Century-old vines, some pre-phylloxera and ungrafted. Silent witnesses to 2,000 years of winemaking history. Vines that survived wars, phylloxera, and decades of abandonment. Living links to the history of Cinque Terre. Restored and preserved by Riccardo and Adeline. Deep-rooted, low-yielding, extraordinarily expressive. All work done by hand — pruning, training, harvesting. Manual harvest with careful selection. Grapes transported by hand up and down terraces. Quality over quantity: "When you cannot bet on quantity, quality is everything."
Natural winemaking philosophy. Spontaneous fermentations with no added yeasts. No commercial yeasts, no enzymes, no additives. Minimal intervention throughout. Temperature control only when needed. Preservation of landscape as core mission. Reviving old vines as act of stewardship. Clearing scrub and rebuilding dry-stone walls. Maintaining terraces as heritage conservation. Hand-sorting of grapes in the cellar. Focus on quality over quantity. Authenticity and beauty as guiding principles. Couple working together in life and in work.
White — Bosco (great Cinque Terre white, body, saline character, dramatic coastal expression), Albarola (delicate, aromatic native Ligurian variety), Ruzzese (ancient variety, preserved and revived), Scimiscià (rare local variety, extraordinary character), Vermentino (great Mediterranean white, intense sun and sea breeze adaptation). Red — Bonamico (native red variety of the region). All varieties express unique character of maritime Cinque Terre terroir. Autochthonous varieties preserved and revived. Hand-harvested with careful selection. Grapes transported by hand from terraces to cellar.
Natural Fermentation & Minimal Intervention
At Cián du Giorgi, the cellar philosophy is one of absolute naturalness, minimal intervention, and profound respect for the character of the grapes — a commitment to producing wines that are a pure and honest expression of the Cinque Terre terroir, with no added yeasts, no additives, and no departure from the natural principles that define the vineyard. Riccardo Giorgi, trained in Bordeaux and with years of experience in large European wineries, brings a deep technical knowledge to the cellar — but it is a knowledge that serves the wine's natural expression rather than imposing a house style or following convention. Adeline Maillard, with her French marketing expertise, ensures that the wines find their way to those who will appreciate their authenticity and beauty. Together, they have created a cellar that is as small and precious as the winery itself: a 30-square-meter space, constantly cool-tempered, immersed in the inner valley of Vernazza, where the magic of transformation happens.
The techniques are minimal, natural, and deeply informed by Riccardo's commitment to spontaneous fermentation and authentic expression. After a manual harvest, the grapes are transported by hand and selected with extreme care. When you cannot bet on quantity, quality is everything. The grapes arrive "up high" — because in the Cinque Terre, either you go up or down — and this time they are transported on four wheels to the cellar. Here takes place the hand sorting of the grapes, ensuring that only the finest bunches enter the vats. Vinification is natural, with no added yeasts and spontaneous fermentation. The vats used are selected according to the characteristics of the grapes, as well as for the ageing process: stainless steel tanks, amphorae, wooden barrels, and Demijohns glass — respecting a practice of 2,000 years ago. Moreover, in the cellar Riccardo and Adeline renounce any enological additive, and the only device used is temperature control, which helps to maintain a constant cooling of the room.
"Amante del Sole" — "Lover of the Sun": The Amante del Sole is Cián du Giorgi's signature white wine — a skin-contact white made in the most classical of Ligurian styles, produced in the vineyard above Riomaggiore with the Bosco, Ruzzese, and Albarola varieties. It is a wine that captures the intense sun, the salty sea breezes, and the mineral soils of the Cinque Terre in a glass — a wine of remarkable depth, texture, and maritime character that speaks of heroic viticulture and ancient tradition. The name "Amante del Sole" — "Lover of the Sun" — evokes the intense Mediterranean light that bathes the terraces of the Cinque Terre, the warmth that ripens the grapes to perfection, and the passion that Riccardo and Adeline bring to their work. Fermentation is spontaneous, with no added yeasts, and the skin contact adds texture, tannin, and a kind of amber, waxy complexity that is characteristic of the most classical Ligurian whites. In the glass, it is amber-gold with luminous intensity. The nose offers dried apricot, orange peel, wild honey, Mediterranean herbs, and a distinct mineral, saline note that speaks of the Ligurian Sea. The palate is full-bodied, with gripping texture, vibrant acidity, and an incredibly long, savory, almost saline finish. It is a wine of intellectual and emotional depth — a wine that demands contemplation and rewards patience. Serve at 10–12°C. Ages beautifully for 3–5 years. ~$22–$32 / ~€20–€30.
"Amante dei Venti" — "Lover of the Winds": The Amante dei Venti is Cián du Giorgi's second white — a wine that captures the cooling sea breezes, the ventilation, and the freshness of the Cinque Terre terroir. While the Amante del Sole speaks of sun and intensity, the Amante dei Venti speaks of wind and freshness — a wine of greater elegance, more pronounced acidity, and a kind of crystalline clarity that evokes the sea spray and the mountain air that meet on these dramatic terraces. The name "Amante dei Venti" — "Lover of the Winds" — evokes the constant maritime breeze that moderates the intense heat, the ventilation that keeps the vines healthy, and the freshness that defines the best Cinque Terre whites. Made from a blend of autochthonous white varieties — Bosco, Albarola, and perhaps others — it is fermented with spontaneous yeasts and aged in vessels chosen to preserve its natural freshness and elegance. In the glass, it is pale straw with greenish reflections. The nose offers citrus, green apple, white peach, almond, wild herbs, and a distinct saline, mineral note. The palate is medium to full-bodied, with vibrant acidity, a slightly textured mouthfeel, and a long, savory, mineral finish with a gentle saline kiss. It is a wine of great personality — the quintessential expression of Cinque Terre freshness. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~$18–$26 / ~€16–€24.
"Ade" — The Rosé in Adeline's Honour: The Ade is Cián du Giorgi's rosé — a wine created in Adeline's honour, a testament to the partnership that defines this estate. It is a wine of remarkable charm, freshness, and Mediterranean character that captures the playful, approachable side of the Cinque Terre while maintaining the depth and authenticity that defines every Cián du Giorgi wine. The name "Ade" is a diminutive of Adeline — a personal, intimate name that speaks of the love and partnership that underpins this project. Made from red varieties — likely Bonamico and perhaps others — it is fermented with spontaneous yeasts and aged with minimal intervention, producing a rosé of great drinkability and charm. In the glass, it is pale salmon with luminous pink reflections. The nose offers red cherry, raspberry, wild strawberry, Mediterranean scrub, and a hint of sea salt. The palate is light to medium-bodied, with fine, delicate texture, vibrant acidity, and a long, fresh, savory finish. It is a wine of great drinkability — perfect for warm afternoons on the terrace, overlooking the Ligurian Sea. Serve well chilled at 8–10°C. Drink within 1–2 years for maximum freshness. ~$16–$24 / ~€14–€22.
Vessels & Ageing: Cián du Giorgi works with a remarkable variety of vessels — stainless steel tanks, amphorae, wooden barrels, and Demijohns glass — each chosen according to the wine, the vintage, and Riccardo's intuition, always in service of the wine's natural expression rather than the imposition of a house style. The stainless steel preserves freshness, primary fruit, and vibrant acidity — essential for the delicate aromatics of the Amante dei Venti and the bright fruit of younger cuvées. The amphorae add a kind of earthy, mineral complexity and a gentle, natural texture that is perfect for the skin-contact Amante del Sole — a vessel that respects the 2,000-year-old tradition of Ligurian winemaking. The wooden barrels add subtle complexity, allow for gentle oxygen exchange, and provide the structure and depth necessary for more ambitious wines — without imposing oak flavors that would mask the territorial character. The Demijohns glass — a traditional vessel of extraordinary beauty — are used for wines that require the purest, most transparent expression of fruit and terroir. All wines are fermented with indigenous yeasts, with no additives, preserving their natural textures, authentic flavors, and the unique character of the Cinque Terre. The result is a portfolio of wines that are unmistakably Cián du Giorgi — alive, authentic, deeply connected to the maritime soul of the Cinque Terre, and to Riccardo and Adeline's conviction that the best wines come from the most honest relationship with the land.
"Amante del Sole" — "Bosco, Ruzzese & Albarola — Hand-Harvested from Century-Old Vines on Steep Terraces Above Riomaggiore, Spontaneous Fermentation with No Added Yeasts, Skin-Contact in Classical Ligurian Style, Aged in Amphora, Steel, Wood & Demijohns Glass — The Signature Skin-Contact White of the Cinque Terre"
The Amante del Sole is Cián du Giorgi's most celebrated and distinctive wine — the signature skin-contact white that encapsulates everything Riccardo Giorgi and Adeline Maillard believe about heroic viticulture, natural winemaking, and the transformative power of patience, observation, and minimal intervention. It is not merely a white wine; it is a testament to the beauty of the Cinque Terre terroir when cultivated by hand on terraces that have been worked for 2,000 years, the courage of a couple who left their careers to pursue a dream, and the enduring magic of wines that honor the land without excessive intervention. The name "Amante del Sole" — "Lover of the Sun" — evokes the intense Mediterranean light that bathes the terraces, the warmth that ripens the grapes, and the passion that defines this project.
The viticulture is heroic and entirely manual. No machinery, no mechanization — all work done by hand on steep terraces carved into the cliffs above the Ligurian Sea. The vineyards are more than 150 years old, some pre-phylloxera and ungrafted, planted with Bosco, Ruzzese, and Albarola — autochthonous varieties that have defined Cinque Terre viticulture for centuries. Riccardo and Adeline have restored these abandoned terraces, cleared the scrub, rebuilt the dry-stone walls, and brought these ancient vines back to life. The harvest is entirely manual, with careful selection of only the healthiest, most expressive bunches — each one picked by hand and transported up and down the terraces to the cellar.
In the cellar, the grapes are hand-sorted with extreme care — when you cannot bet on quantity, quality is everything. The wine is made in the most classical of Ligurian styles: skin-contact, with spontaneous fermentation and no added yeasts. The vats are selected according to the characteristics of the grapes — amphorae for earthy mineral complexity, steel for freshness, wood for subtle structure, Demijohns glass for pure transparency. No additives, no commercial yeasts, no enzymes. Minimal temperature control only when needed. The result is a wine that is alive, authentic, deeply connected to the place from which it comes, and to Riccardo and Adeline's philosophical conviction that the best wines come from the most honest relationship with the land.
In the glass, it is amber-gold with luminous intensity — alive, vibrant, authentic. The nose is intense and complex: dried apricot, orange peel, wild honey, Mediterranean herbs, and a distinct mineral, saline note that speaks of the Ligurian Sea's constant influence on the Cinque Terre terroir. There are notes of chamomile, a hint of balsamic, and a subtle earthy quality that adds depth and intrigue. The palate is full-bodied, with gripping texture, vibrant acidity, a waxy, almost tannic mouthfeel from the skin contact, and an incredibly long, savory, almost saline finish that lingers with a gentle maritime kiss. It is a wine of great personality — a wine that proves that when autochthonous varieties are grown on century-old vines, harvested by hand on heroic terraces, and made with natural minimal intervention, the result is a white of both immediacy and profound depth, of both pleasure and intellectual challenge.
The Amante del Sole is a wine of the table and the mind — it pairs beautifully with seafood, grilled fish, rich pasta dishes, aged cheeses, or simply with good bread and olive oil overlooking the Ligurian Sea. Serve at 10–12°C. It will reward 3–5 years of careful cellaring, developing more dried fruit, honey, tobacco, and mineral complexity. Every bottle is a testament to the power of heroic viticulture, the beauty of natural winemaking, and the enduring magic of wines that honor the land, the dream, and the patient observation of a vineyard as an entire living system. ~$22–$32 / ~€20–€30.
The Cián du Giorgi Range
Riccardo Giorgi and Adeline Maillard produce a small, natural, minimal-intervention portfolio from two parcels of century-old vineyards in the Cinque Terre National Park, Liguria. All wines are estate-grown, hand-harvested, and made with spontaneous fermentation and no added yeasts. No commercial yeasts, no enzymes, no additives. Minimal intervention in the cellar. Fermented and aged in a variety of vessels — amphorae, stainless steel, wooden barrels, and Demijohns glass — chosen to preserve natural character and terroir expression, respecting a practice of 2,000 years. The portfolio includes skin-contact whites, fresh whites, and a rosé — each one a pure, honest expression of the Cinque Terre terroir and Riccardo and Adeline's commitment to heroic viticulture, natural winemaking, and preserving a fragile landscape. Prices are approximate and in USD/EUR.
Cián du Giorgi produces a small, natural, minimal-intervention portfolio from two parcels of century-old vineyards in the Cinque Terre National Park, Liguria. All wines are estate-grown, hand-harvested, and made with spontaneous fermentation and no added yeasts. No commercial yeasts, no enzymes, no additives. Minimal intervention in the cellar. Vessels vary by vintage and cuvée: amphorae, stainless steel, wooden barrels, and Demijohns glass — respecting a practice of 2,000 years. The portfolio is small and precious — Bosco, Albarola, Ruzzese, Scimiscià, Bonamico, and Vermentino expressing the intense sun, salty sea breezes, and mineral soils of the Cinque Terre. The vineyards are more than 150 years old, some pre-phylloxera and ungrafted, on steep terraces where no mechanization is possible. Availability is extremely limited due to the small scale, heroic viticulture, and natural production methods. Contact the winery directly or visit The Grape Reset, La Versione di Gunter, Italian Wine Podcast, Discover Portovenere, Ziveli Wine, ER Wine Shop, and select natural wine retailers for availability. Visits by appointment.