Close to the Earth in Every Bottle

The story of Giorgia Grande is a story of deep personal connection to land, of a calling that transcends business, and of a woman who has made the vine the centre of her life and identity. It is a story that begins not in a classroom or a corporate office, but in the hills of Cornice, in the Val di Vara, Liguria — a landscape of extraordinary beauty, of mountainous environments rich in woods, of terraced vineyards clinging to steep slopes, and of a childhood territory that called her back with an irresistible force. Giorgia began her wine project around 2005, inspired by a desire to bring life back to family land and neglected vineyards — land that had been part of her family's history, land that had been left fallow, land that whispered of potential and promise to anyone who would listen.

For Giorgia, the vine is not merely a source of income or a commercial enterprise; it is at the centre of her life and identity. She is not a winemaker who delegates, who manages from afar, who oversees a team of workers. She is a vigneronne in the truest sense — a woman who tends the vines with her own hands, who harvests the grapes with her own hands, who ferments the wine with her own intuition, who bottles and labels each bottle with her own care. She handles essentially all stages of production herself — from tending the vines through harvest, vinification, all the way to bottling and labelling. This is not merely a logistical arrangement; it is a philosophical choice, a commitment to total stewardship, a belief that the only way to truly express the character of the land is to be present at every stage of the wine's journey from vine to glass.

The estate is located in Cornice — a small village in the Val di Vara, in the province of La Spezia, Liguria, on the border between Genoa and La Spezia, among the more than suggestive landscapes of the Cinque Terre area. The Val di Vara is a valley of extraordinary character — mountainous, wooded, terraced, a landscape that has been shaped by centuries of human cultivation and that demands patience, respect, and a deep understanding of the land. The vineyards tended by Giorgia Grande are exposed to the east, rise about 300 metres above sea level, and are kissed by the sun for several hours during the day — a position that captures the morning light, the cooling afternoon breeze, and the full spectrum of Mediterranean warmth and mountain freshness. She also sources grapes for some wines from Monterosso, in the heart of the Cinque Terre region — a connection to one of Italy's most dramatic and celebrated wine landscapes, where the sea meets the cliffs and the vineyards cling to terraces that have been cultivated for millennia.

Giorgia's approach to winemaking is rooted in a profound respect for the land, her ancestors, and biodiversity. She often speaks of being "close to the earth" through every part of the wine process — a phrase that captures not merely a physical proximity but a spiritual connection, a way of working that is grounded in the soil, in the seasons, in the slow, patient rhythms of nature. Her viticulture is natural, biologically inspired: she avoids synthetic fertilisers and herbicides; she uses indigenous yeasts; she practices minimal intervention in the cellar; she relies on spontaneous fermentations and ageing in steel; and she limits or eliminates filtration and clarification where possible. Quality over quantity is the guiding principle: small lots allow attention to detail, tending each vine, and expressing the uniqueness of vintage, soil, and microclimate. Her approach is conscious, thoughtful, and patient — letting nature play a strong role, working with rather than forcing, and seeing winemaking as a craft of stewardship rather than a process of manufacturing.

Today, Giorgia Grande is recognized as one of the most authentic and deeply personal wine producers in the Ligurian natural wine scene — a vigneronne who has earned the attention of natural wine enthusiasts, critics, and fellow producers who understand that her work represents something rare: a fusion of total personal stewardship, micro-production precision, and an unwavering commitment to letting the Val di Vara and Cinque Terre terroirs speak through her wines. The estate has been featured by The Grape Reset, Vinové, Vivino, WineYou, Raisin, Modal Wines, and a growing network of international importers and retailers who seek out wines of authenticity and place. Giorgia's wines — Mediterraneo, Raixe, and Sarà Sirà — are not merely beverages; they are stories of a woman, a hill, a childhood territory, and a conviction that the best wines come from the most honest relationship with the earth.

At Giorgia Grande's estate, 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 Val di Vara and Cinque Terre terroirs, with no sulphites, no commercial yeasts, no filtration or clarification, and styles that let the wine show its place and vintage. Giorgia believes that every action in winemaking should serve the wine's natural expression, not impose a house style or follow fashion. Her approach is grounded in being "close to the earth" through every part of the wine process — a spiritual connection to the soil, the seasons, and the slow, patient rhythms of nature. She is not merely a winemaker; she is a steward, a caretaker, a woman who sees her role as facilitating the natural transformation of grape into wine rather than forcing it into a predetermined shape. The result is a micro-production portfolio of wines — Mediterraneo, Raixe, and Sarà Sirà — that are bright, fresh, deeply expressive, and unmistakably connected to the east-facing slopes, the rocky mountain soils, and the complex web of living conditions that define the Val di Vara and Cinque Terre terroirs.

The techniques are minimal, natural, and deeply informed by Giorgia's commitment to spontaneous fermentation and authentic expression. She uses indigenous yeasts exclusively — no commercial yeasts, no enzymes, no additives. The wines are made with no sulphites — a radical commitment to naturalness that requires extraordinary care in the vineyard, meticulous hygiene in the cellar, and a deep understanding of the microbial life of the wine. Fermentation is spontaneous, with no temperature control, no forced corrections, no manipulation of the wine's natural trajectory. Ageing is carried out in steel — a choice that preserves freshness, primary fruit, and vibrant acidity, ensuring that the delicate aromatics of the white varieties and the bright fruit of the reds are not masked by oak or altered by wood. Filtration and clarification are limited or eliminated entirely where possible — preserving the wine's natural textures, living yeasts, and authentic flavors. The result is a portfolio of wines that are unmistakably Giorgia Grande — alive, authentic, deeply connected to the maritime mountain soul of the Val di Vara and Cinque Terre, and to Giorgia's conviction that the best wines come from the most honest relationship with the earth.

"Mediterraneo" — The Signature White Blend: The Mediterraneo is Giorgia Grande's signature white wine — the cuvée that has become a calling card for the estate in the natural wine world and beyond. It is a white wine blend of local white grapes — Bosco, Albarola, and Vermentino — a combination that captures the full spectrum of Ligurian white wine expression, from the body and saline character of Bosco to the delicate aromatics of Albarola to the Mediterranean brightness of Vermentino. The wine shows freshness, salinity, mineral tones, with floral and white fruit notes that speak of Ligurian terroir — a wine of remarkable clarity, balance, and maritime character that captures the essence of the Val di Vara and Cinque Terre terroirs and Giorgia's commitment to natural, no-sulphite winemaking. The name "Mediterraneo" evokes the sea that shapes everything in this corner of Liguria — the Ligurian Sea, the Mediterranean, the maritime breeze that moderates the climate, imparts salinity, and defines the character of every wine that leaves this estate. The grapes are hand-harvested from the estate's natural, biologically inspired vineyards and from selected plots in Monterosso, fermented with indigenous yeasts, and aged in steel with minimal intervention to preserve the wine's natural character and allow it to develop complexity without masking its territorial identity. No sulphites, no commercial yeasts, no filtration or clarification. In the glass, it is pale straw with greenish reflections. The nose offers citrus, green apple, white peach, almond, wild flowers, and a distinct saline, mineral note that speaks of the Ligurian Sea's influence. The palate is medium to full-bodied, with vibrant acidity, a slightly textured mouthfeel, and a long, savoury, mineral finish with a gentle saline kiss. It is a wine of great personality — the quintessential expression of Ligurian white wine, and a testament to the power of natural, no-sulphite winemaking. Serve well chilled at 8–10°C. Drink within 2–3 years for maximum freshness. ~$18–$26 / ~€16–€24.

"Raixe" — The Skin-Contact White: The Raixe is Giorgia Grande's skin-contact white — a wine that pushes the boundaries of what Ligurian white wine can be, made from a blend of white grapes that come from micro-productions, with spontaneous fermentation and six days of maceration on the skins. It is a wine that showcases Giorgia's willingness to experiment within the framework of natural, no-sulphite winemaking — a wine that adds texture, tannin, and a kind of amber, waxy complexity to the bright, fresh character of the local white varieties. The name "Raixe" evokes the roots — the deep roots of the vines, the deep roots of the family, the deep roots of the tradition that Giorgia honours and extends. It is a wine of greater body, more pronounced texture, and a kind of layered complexity that speaks of old vines, careful selection, and the wisdom of time. Fermented with indigenous yeasts, macerated for six days on the skins, and aged in steel with no sulphites, no filtration, no clarification. In the glass, it is golden-amber with luminous intensity. The nose offers dried apricot, orange peel, wild honey, chamomile, Mediterranean herbs, and a distinct mineral, smoky note. The palate is full-bodied, with gripping texture, vibrant acidity, and an incredibly long, savoury, 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. ~$20–$30 / ~€18–€28.

"Sarà Sirà" — The Red from Young Vines: The Sarà Sirà is Giorgia Grande's red wine — a wine made from grapes grown in vineyards planted in 2005 near the winery, where the young winemaker reclaimed her land and brought it back to life. It is a wine of remarkable charm, freshness, and youthful energy that captures the spirit of Giorgia's project — a project of reclamation, of restoration, of bringing life back to neglected land. The name "Sarà Sirà" is a play on words that evokes the future — "sarà" means "it will be" in Italian, and "sirà" is a dialectal variation that adds a local, personal touch. It is a wine that looks forward, that celebrates the potential of young vines, that expresses the hope and determination of a woman who has made the vine the centre of her life. Made from Syrah — planted close by the cellar, a variety that has found a remarkable home in the warm, sunny, well-drained soils of the Val di Vara — it is fermented with indigenous yeasts and aged in steel with no sulphites, no filtration, no clarification. In the glass, it is deep ruby with purple reflections. The nose offers black cherry, blackberry, plum, violet, black pepper, and a distinct mineral note. The palate is medium to full-bodied, with soft, approachable tannins, vibrant acidity, and a long, savoury, slightly spicy finish. It is a wine of great drinkability and charm — perfect for everyday pleasure and contemplation alike. Serve at 14–16°C. Drink within 2–4 years. ~$18–$26 / ~€16–€24.

Vessels & Ageing: Giorgia Grande works exclusively with stainless steel tanks — a deliberate choice that preserves freshness, primary fruit, and vibrant acidity, ensuring that the delicate aromatics of the white varieties and the bright fruit of the reds are not masked by oak or altered by wood. Steel is a vessel of transparency — it does not impose flavors, it does not add tannins, it does not change the wine's natural character. It is a vessel that serves the wine, that allows the terroir to speak clearly and without interference. All wines are fermented with indigenous yeasts, with no sulphites, no commercial yeasts, no enzymes, no additives. Spontaneous fermentations with no temperature control, no forced corrections, no manipulation of the wine's natural trajectory. Filtration and clarification are limited or eliminated entirely where possible — preserving the wine's natural textures, living yeasts, and authentic flavors. The result is a portfolio of wines that are unmistakably Giorgia Grande — alive, authentic, deeply connected to the maritime mountain soul of the Val di Vara and Cinque Terre, and to Giorgia's conviction that the best wines come from the most honest relationship with the earth, the most patient observation of the vineyard, and the deepest respect for the natural transformation of grape into wine.