Rebellion & Terracotta
La Ricolla is a biodynamic, sulfite-free natural wine estate in the Riviera di Levante, Liguria, founded in 2004 by Daniele Parma after twenty years of winemaking experience in his family's cantina sociale. The estate's name derives from the historic Ricolla valley near Sestri Levante — a place of steep, terraced hillsides and maritime influence where Daniele has spent decades rescuing abandoned vineyards and nurturing them back to life. What began in the 1980s as a conventional family enterprise founded by Daniele's father — producing grappa, liqueurs, and wines with conventional oenology — was transformed by Daniele in the early 2000s into one of Italy's most radical natural wine projects: biodynamic farming, spontaneous fermentation with indigenous yeasts, zero added sulfites, and ageing exclusively in terracotta amphorae. Today, Daniele farms 6 or 7 restored vineyards around the Sestri Levante area, producing approximately 30,000 bottles annually from indigenous Ligurian varieties including Bianchetta Genovese, Vermentino, Granaccia, Sangiovese, and Ciliegiolo. His wines — Ninte de Ninte, Berette, Orcio Più, Grana(n)cia Meccanica, Kin(g) Tanino — are clouded, rebellious, and deeply territorial, challenging every convention of modern winemaking while expressing the wild, steep, sea-kissed character of the Ligurian coast. The estate is also home to a DOP monocultivar Lavagnina olive oil and a revived liqueur program led by Daniele's brother Simone. La Ricolla is distributed by Triple A and recognized by Raw Wine, Raisin, and a growing network of natural wine enthusiasts who appreciate its uncompromising commitment to biodynamic viticulture, sulfite-free winemaking, and the ancient art of terracotta ageing.
From Conventional & to the Dark Side
The story of La Ricolla is the story of a radical transformation — from conventional winemaking to one of Italy's most uncompromising natural wine projects, from a family cantina sociale to a biodynamic, sulfite-free estate that challenges every convention of modern oenology. It begins in the 1980s, when Daniele Parma's father founded a family enterprise in the Sestri Levante area of Liguria's Riviera di Levante, producing grappa, liqueurs, and wines with conventional oenological methods. The family operated as a small-scale cantina sociale — buying grapes from local farmers, often delivered in trucks, cars, and even on motorbikes, with no real knowledge of how those grapes were grown and no effective control over quality. Daniele, still a teenager, was already making wine with his brother and father, learning the craft but growing increasingly unhappy with a system that disconnected the winemaker from the land.
In the mid-1990s, Daniele planted his first tiny vineyard — no more than 5 acres — a project that earned him the coveted Cangrande della Scala medal at Vinitaly in 2000, one of only three recipients across all of Italy. This recognition confirmed his talent and vision, but also highlighted the growing incompatibility between his goals and those of his father and brother. Over the next few years, it became clear that Daniele's future direction — toward organic farming, biodynamic practices, and minimal intervention in the cellar — was irreconcilable with the conventional approach of the family business. He struck out on his own and established La Ricolla in 2004 with just that first small vineyard, naming the estate after the historic Ricolla valley near Sestri Levante.
Without money to buy more acreage, Daniele began a decades-long project of rescuing abandoned vineyards — persuading their owners to let him bring them back to life with nothing more than the sweat of his brow. Many of these vineyards were near churches, abbeys, and cemeteries, places where traditional viticulture had been left to decay. He replanted, re-nourished, and revitalized these steep, terraced hillsides, often working entirely by hand because the terrain made mechanization impossible. In 2010, he began farming his vineyards organically, and after a few years, a friend who owned a local enoteca questioned the sense of being organic in the vineyard but not in the cellar. This conversation led to a meeting with the late Stefano Bellotti of Cascina degli Ulivi — the acknowledged leader of Italian biodynamic winemaking — whose encouragement was characteristically direct: "Grow a pair!!" Daniele did exactly that, plunging into full biodynamic farming and, most radically, eliminating sulfites entirely from his wines.
The final piece of the puzzle came with terracotta. Daniele began replacing his stainless steel containers with terracotta amphorae — anfore toscane crafted in Impruneta from the same source material that Brunelleschi used for his famous dome. Terracotta breathes, allowing the wine to acclimatize to small amounts of oxygen so that bottling represents less of an "oxygen shock." This ancient vessel became the defining feature of La Ricolla's cellar, replacing all stainless steel for ageing and giving the wines their distinctive character — cloudy, alive, deeply expressive, and utterly unconventional. Today, Daniele farms 6 or 7 restored vineyards around Sestri Levante, producing approximately 30,000 bottles of biodynamic, sulfite-free wine from indigenous varieties. His brother Simone has also revived the family's liqueur program, producing intense, delicious spirits with extreme attention to raw material and no sugaring. La Ricolla is recognized by Raw Wine, Raisin, Triple A, and a growing network of natural wine enthusiasts who appreciate its rebellious spirit and uncompromising commitment to biodynamic viticulture and sulfite-free winemaking.
"Quando entri in questo mondo, non puoi più tornare indietro. Io sono stato sia di qua che di là, venti anni a cercare di dominare la natura, ma poi si ribella. Ora la osservo e la assecondo."
— Daniele Parma, La Ricolla
Riviera di Levante & the Steep Hillsides
La Ricolla's vineyards are located around Sestri Levante, in the province of Genoa, Liguria — on the Riviera di Levante, the eastern stretch of the Ligurian coast that runs from Genoa to the Tuscan border. This is a landscape of extraordinary viticultural challenge: steep, terraced hillsides that plunge toward the Mediterranean, narrow valleys carved by ancient streams, and a climate shaped by the proximity to the sea. The estate farms 6 or 7 restored vineyards, scattered across the Sestri Levante area, many of them rescued from abandonment and brought back to productive life through Daniele's patient, manual labor. The vineyards are situated on terraced slopes with soils that vary by site but are generally characterized by the sedimentary, schistous, and clay-limestone compositions typical of the Ligurian Apennines — well-draining, mineral-rich soils that stress the vines and produce grapes of remarkable concentration and character.
The terroir is defined by its steep terrain, its Mediterranean climate, and its maritime influence. The Riviera di Levante enjoys warm summers tempered by cooling sea breezes, mild winters, and a growing season long enough for the late-ripening varieties to achieve full phenolic maturity. The proximity to the Mediterranean — sometimes just kilometers away — ensures that maritime air reaches the vineyards, providing ventilation, reducing disease pressure, and infusing the wines with a distinctive saline freshness. However, the steep, terraced nature of the vineyards makes every aspect of farming labor-intensive: pruning, canopy management, harvest, and even access to the vines require manual work and physical endurance. Daniele jokes about his journey to "the dark side" of biodynamics, but in reality, his approach is a return to how farming was conducted in previous centuries — before machinery compacted soils and before chemicals replaced observation. His grandfather's simple question from 30 years ago still resonates: why did Daniele need so much machinery in the vineyard?
Farming at La Ricolla is biodynamic, with organic certification and a philosophy that views the farm as a single living, closed ecosystem that should be largely self-sustaining. Daniele follows the lunar calendar and astrological influences for pruning, harvesting, and treatments, and employs the full range of biodynamic preparations — from stinging nettle tea and fermented dandelion flower heads to the famous Preparation 500 (manure from a healthy, lactating female bovine placed in a cow's horn and buried for a winter). No synthetic pesticides, herbicides, or chemical fertilizers are used. Copper and sulfur — traditionally known as Bordeaux mixture — are employed in modest quantities to combat mildew and fungal infections, though Daniele is mindful of the EU's recent actions to reduce permitted amounts due to copper toxicity buildup. The vineyards include both older, rescued plantings and newer ones, with a focus on indigenous Ligurian varieties that have historically thrived in this challenging terrain. The harvest is entirely manual, with careful hand-selection of grapes in the vineyard. Daniele personally oversees every aspect of the viticultural cycle, spending so much time caring for his vineyards that they are like his children — a relationship built on respect, observation, and acquiescence to nature's rhythms rather than domination.
The grape varieties are deeply rooted in Ligurian tradition, reflecting Daniele's commitment to preserving heritage and expressing terroir. The whites are led by Bianchetta Genovese — an indigenous white grape of the Ligurian coast, historically used for vermouth and table wines, now finding new expression in Daniele's hands — and Vermentino, the great Mediterranean white that thrives in the sea-kissed hillsides. The reds include Granaccia (the Ligurian name for Grenache), a traditional variety perfectly suited to the warm, steep slopes of the Riviera; Sangiovese, the great Tuscan grape that crosses the border into eastern Liguria; and Ciliegiolo, an ancient variety known for its cherry-like aromatics and bright acidity. Daniele also works with other indigenous varieties, always choosing grapes that can express the wild, steep, sea-influenced character of the Ligurian coast. All grapes are hand-harvested with careful selection, and Daniele's intimate knowledge of each rescued vineyard guides every decision in the vineyard and the cellar. The result is a portfolio of wines that are unmistakably Ligurian — rebellious, deeply territorial, and alive with the energy of a man who has spent decades coaxing life back from abandoned land.
Sestri Levante, province of Genoa, Liguria. Riviera di Levante — eastern Ligurian coast from Genoa to Tuscan border. Steep, terraced hillsides plunging toward Mediterranean. Narrow valleys carved by ancient streams. Maritime climate with strong sea influence. Warm summers tempered by cooling sea breezes. Mild winters. Long growing season for late-ripening varieties. Terraced slopes with schistous, clay-limestone, sedimentary soils. Vineyards often near churches, abbeys, cemeteries — places of historic viticulture. Challenging terrain — all work manual. Ligurian Apennines character: concentration, steepness, minerality, sea-kissed freshness.
Sedimentary, schistous, and clay-limestone compositions typical of Ligurian Apennines. Well-draining, mineral-rich soils. Terraced slopes requiring manual labor for all operations. Soils stress vines sufficiently for concentration. Distinctive Ligurian character: minerality, steepness, sea influence. Abandoned vineyards restored through patient manual work — replanting, re-nourishing, revitalizing. Soils that demand physical endurance but reward with grapes of remarkable character and territorial expression. No machinery compaction — roots breathe, soils breathe, vineyards never waterlogged.
Certified biodynamic. Farm viewed as single living, closed ecosystem. Lunar calendar and astrological influences guide pruning, harvesting, treatments. Full range of biodynamic preparations: stinging nettle tea, fermented dandelion flower heads, Preparation 500 (cow horn manure). No synthetic pesticides, herbicides, or chemical fertilizers. Copper and sulfur (Bordeaux mixture) in modest quantities only when necessary. Awareness of EU copper reduction guidelines. Mix of older rescued plantings and newer ones. Manual harvest with careful hand-selection. Daniele personally oversees every aspect — vineyards like his children. Respect, observation, acquiescence to nature rather than domination.
Whites — Bianchetta Genovese (indigenous white of Ligurian coast, historically for vermouth, now finding new expression), Vermentino (great Mediterranean white, thrives in sea-kissed hillsides). Reds — Granaccia (Ligurian Grenache, traditional, suited to warm steep slopes), Sangiovese (great Tuscan grape crossing into eastern Liguria), Ciliegiolo (ancient variety, cherry aromatics, bright acidity). Other indigenous varieties chosen for Ligurian coast expression. All hand-harvested with careful selection. Varieties chosen for ability to express wild, steep, sea-influenced character of Riviera di Levante. Focus on heritage preservation and territorial specificity.
Sulfite-Free & Terracotta
At La Ricolla, the cellar philosophy is one of total naturalness and minimal intervention: spontaneous fermentation with indigenous yeasts, no added sulfites, no filtration, no fining, and ageing exclusively in terracotta amphorae. Daniele's approach is radical even within the natural wine movement — he is one of the few winemakers in Italy who practices biodynamic viticulture while completely eschewing sulfites, a combination that many experienced winemakers consider too risky. His confidence comes from two sources: the quality and health of his biodynamically farmed fruit, and the transformative power of terracotta ageing. The terracotta amphorae — anfore toscane crafted in Impruneta from the same clay Brunelleschi used for his dome — breathe, allowing the wine to acclimatize to small amounts of oxygen. This means that when the wine is bottled, the process represents less of an "oxygen shock," reducing the risk of oxidation that sulfites normally prevent. The result is a portfolio of wines that are clouded, alive, deeply expressive, and utterly unconventional — wines that challenge every convention of modern oenology while expressing the wild character of the Ligurian coast.
The techniques are minimal, respectful, and deeply informed by Daniele's biodynamic philosophy. Fermentation occurs spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The wines are neither filtered nor fined, preserving their natural textures, living yeasts, and authentic flavors. Sulfur dioxide is completely absent — not even the small amounts (30 mg/L) that Daniele used just two years ago. The choice of vessels is absolute: terracotta amphorae for ageing, with some stainless steel used for fermentation in certain cuvées. The terracotta's microporosity allows oxygenation without releasing tannins or aromas, helping the wine to breathe, evolve, and find its own voice. Daniele also uses concrete barrels of various capacities — recovered from a company divesting them — for some wines. Everything is in service of the wine's natural expression, not the imposition of a house style. The wines are guided gently, observed constantly, and allowed to find their own path from grape to bottle.
"Ninte de Ninte" — The Nothing from Nothing: The Ninte de Ninte is La Ricolla's most radical white — a Bianchetta Genovese from a 40-year-old vineyard, fermented with the grape skins for 4–5 days in terracotta amphora, then aged in the same container for 6 months. The name means "Nothing from Nothing" — nothing added, nothing taken away. In the glass, it is cloudy and alive, with a hazy, natural appearance that challenges conventional expectations. The nose offers shocking freshness and fruit — concentrated, vibrant, almost like fresh cloudy juice from a farmer's market. The palate is light to medium-bodied, with gripping texture from the skin contact, vibrant acidity, and a long, savory, mineral finish. It is a wine that takes some getting used to — as green as wine can be — but rewards the curious with a completely new drinking experience. Serve well chilled at 8–10°C. Drink young. ~€26 / ~$28.
"Berette 2.0" — The Vermentino: The Berette 2.0 is La Ricolla's Vermentino — made from vineyards that are over 50 years old (55%) and about 10 years old (45%), fermented with extended maceration on the grape skins for 14 days in stainless steel, followed by 6 months of ageing in terracotta amphora. In the glass, it is cloudy with a hazy, natural appearance. The nose offers knock-your-socks-off freshness and vitality — richer than the Ninte de Ninte but equally vibrant. The palate is medium-bodied, with textured mouthfeel from the skin contact, vibrant acidity, and a long, savory, mineral finish. Daniele recommends leaving an opened bottle for 24 hours — after his wines "make friends" with oxygen in the terracotta, they acquire immunity to oxidation in the bottle. It is a wine unlike any other Vermentino — challenging, rewarding, and deeply gastronomic. Serve well chilled at 8–10°C. Drink young. ~€23 / ~$25.
"Orcio Più" — The Granaccia: The Orcio Più is La Ricolla's foundational red — a 100% Granaccia (Ligurian Grenache) from the first harvest of a 4-year-old vineyard in L'Esedra di Santo Stefano, macerated on skins for 42 days in terracotta amphora followed by several months of ageing in the same containers. Only 1,800 bottles produced. In the glass, it is deep ruby with a gentle, natural haze. The nose offers sweet spices, cinnamon, black cherry, and pure fruit flavors with very restrained acidity. The palate is medium to full-bodied, with smooth tannins, vibrant but balanced acidity, and a long, savory, fruity finish. It is a real pleasure to drink — perhaps even better on the second evening. It is certainly not cheap in the competitive landscape of Italian red wines, but it is without doubt the most authentic version of Italian Grenache ever tasted. Serve at 16–18°C. Drink within 3–5 years. ~€29 / ~$31.
"Grana(n)cia Meccanica" — The Clockwork Orange: The Grana(n)cia Meccanica is La Ricolla's experimental Granaccia — a playful reference to Stanley Kubrick's "A Clockwork Orange" (Arancia Meccanica in Italian). It is 100% Granaccia from the same vineyard as Orcio Più, but with 14 days of maceration in stainless steel followed by ageing in terracotta amphora. The key difference is mechanical de-stemming (versus manual for Orcio Più), and the wine is part of an experiment comparing the two methods. In the glass, it is deep ruby with a gentle haze. The nose already shows tertiary notes of tobacco and mature fruit — remarkable for a one-year-old wine, a testament to the terracotta ageing. The palate opens up after 20 minutes to reveal a very balanced, smooth wine with recognizable Grenache flavor — rich, concentrated, pure fruit, no tannins to speak of, and a long savory finish. 4,000 bottles produced. Serve at 16–18°C. Drink within 3–5 years. ~€24 / ~$26.
"Kin(g) Tanino" — The Sangiovese Blend: The Kin(g) Tanino is La Ricolla's lighter red — a blend of Sangiovese, Ciliegiolo, and Granaccia from 15-year-old vineyards, macerated on skins for the entire fermentation period in stainless steel and aged in stainless steel. With no terracotta involved, a small amount of sulfites were added (less than 30 mg/L) — the only wine in the portfolio where sulfites appear. In the glass, it is ruby with garnet reflections. The nose offers red cherry, wild herbs, and a light, approachable character. The palate is light to medium-bodied, with elegant tannins, vibrant acidity, and a clean, savory finish. It is a lighter wine both in flavor and alcohol, ready to be enjoyed immediately. By comparison with the terracotta-aged wines, it seems almost ordinary — but that is perhaps unfair, as it is actually a very enjoyable wine that works well as an introduction to Daniele's style. Serve at 16–18°C. Drink within 2–4 years. ~€16.60 / ~$18.
Vessels & Ageing: La Ricolla's cellar is defined by terracotta. Daniele has replaced all stainless steel ageing containers with terracotta amphorae — anfore toscane crafted in Impruneta from the same clay that Brunelleschi used for his famous dome. These ancient vessels breathe, allowing the wine to acclimatize to small amounts of oxygen so that bottling represents less of an "oxygen shock." The terracotta's microporosity allows oxygenation without releasing tannins or aromas, helping the wine to breathe, evolve, and find its own voice. Concrete barrels of various capacities — recovered from a divesting company — are also used for some wines, placed side by side with the amphorae. Stainless steel is used for fermentation in some cuvées but not for ageing. All wines are fermented spontaneously with indigenous yeasts, with no added sulfites, no filtration, and no fining. The result is a portfolio of wines that are unmistakably La Ricolla — clouded, alive, deeply expressive, and utterly unconventional — natural, fresh, alive, deeply connected to the steep hillsides of the Riviera di Levante, and to Daniele's conviction that wine should be a pure expression of fruit, terroir, and patience.
"Ninte de Ninte" — "Bianchetta Genovese — 40-Year-Old Vineyard, 4–5 Days Skin Maceration in Terracotta Amphora, 6 Months Ageing in Same Amphora, Indigenous Yeasts, Zero Added Sulfites, Unfiltered, Unfined — Nothing Added, Nothing Taken Away"
The Ninte de Ninte is La Ricolla's most radical, most challenging, and most distinctive wine — the sulfite-free, skin-macerated Bianchetta Genovese that encapsulates everything Daniele Parma believes about biodynamic viticulture, indigenous yeast fermentation, and the transformative power of terracotta. It is not merely a white wine; it is a manifesto — a testament to the beauty of the Riviera di Levante when cultivated with biodynamic care, the courage of a winemaker who chose to eliminate sulfites entirely, and the enduring magic of wines that honor the land without any intervention whatsoever. The name says it all: "Nothing from Nothing" — nothing added, nothing taken away.
The viticulture is biodynamic — certified, with the farm viewed as a single living ecosystem. No synthetic pesticides, no herbicides, no chemical fertilizers. Daniele focuses on maintaining healthy vines on the steep, terraced hillsides of Sestri Levante — creating an environment where a 40-year-old Bianchetta Genovese vineyard can express its full potential of freshness, fruit, and mineral depth. The harvest is entirely manual, with careful hand-selection of only the healthiest, most expressive bunches. Bianchetta Genovese is an indigenous white grape of the Ligurian coast, historically used for vermouth and table wines, now finding radical new expression in Daniele's hands.
In the cellar, the grapes are fermented spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. The wine is macerated on the skins for 4–5 days in terracotta amphora — an ancient vessel whose microporosity favors oxygenation without releasing tannins or aromas, helping to revive perfumes and animate the wine's character. The terracotta does not impose flavors like oak; instead, it allows the wine to breathe, to evolve, to find its own voice. No filtration, no fining. Zero added sulfites — not even the modest amounts Daniele used just two years ago. The result is a wine that is alive, authentic, deeply connected to the place from which it comes, and to Daniele's philosophical conviction that wine should be a pure expression of fruit and terroir.
In the glass, it is cloudy and alive — hazy, vibrant, authentic. The nose is intense and shocking: concentrated fresh fruit, almost like cloudy juice from a farmer's market, with a vitality that is startling. There are notes of citrus, green apple, white flowers, and a distinct mineral note that speaks of the terracotta and the steep soils of Sestri Levante. The palate is light to medium-bodied, with gripping texture from the skin contact, vibrant acidity, and a long, savory, mineral finish. It is a wine of great personality — a wine that takes some getting used to, as green as wine can be, but that rewards the curious with a completely new drinking experience. It is a wine that proves that when biodynamic fruit is harvested with patience and made with absolutely no intervention in terracotta, the result is a white of both immediacy and profound depth, of both challenge and pure pleasure.
The Ninte de Ninte is a wine of the table and the mind — it pairs beautifully with seafood, light pasta, fresh cheeses, or simply with good bread and olive oil overlooking the steep hillsides of the Riviera di Levante. Serve well chilled at 8–10°C. Drink young — this is a wine for now, not for cellaring. Every bottle is a rare treasure — a testament to the power of nothing, the beauty of biodynamic winemaking, and the enduring magic of wines that honor the land, the vine, and the patient, honest work of a man who spent decades rescuing abandoned vineyards. ~€26 / ~$28.
The La Ricolla Range
Daniele Parma produces a biodynamic, sulfite-free portfolio from approximately 6 or 7 restored vineyards around Sestri Levante, on the steep terraced hillsides of the Riviera di Levante, Liguria. All wines are estate-grown or from rescued vineyards that Daniele personally farms, hand-harvested with careful selection, and made with spontaneous indigenous yeast fermentation. No commercial yeasts, no enzymes, no additives. Zero added sulfites in all wines except Kin(g) Tanino (less than 30 mg/L). No filtration, no fining. All wines aged in terracotta amphorae except where noted. The portfolio includes whites, reds, and skin-macerated wines — a rebellious, deeply territorial collection that reflects Daniele's uncompromising commitment to biodynamic viticulture, sulfite-free winemaking, and the ancient art of terracotta ageing. Annual production is approximately 30,000 bottles. Prices are approximate and in USD/EUR.
La Ricolla produces a biodynamic, sulfite-free portfolio from approximately 6 or 7 restored vineyards around Sestri Levante, on the steep terraced hillsides of the Riviera di Levante, Liguria. All wines are from vineyards that Daniele Parma personally farms — many rescued from abandonment — hand-harvested with careful selection, and made with spontaneous indigenous yeast fermentation. No commercial yeasts, no enzymes, no additives. Zero added sulfites in all wines except Kin(g) Tanino (less than 30 mg/L). No filtration, no fining. All wines aged in terracotta amphorae (anfore toscane from Impruneta) except Kin(g) Tanino (stainless steel). The portfolio includes Ninte de Ninte (skin-macerated Bianchetta Genovese), Berette 2.0 (skin-macerated Vermentino), Orcio Più (amphora Granaccia), Grana(n)cia Meccanica (experimental Granaccia), and Kin(g) Tanino (Sangiovese blend). The estate was founded in 2004 by Daniele Parma after twenty years in his family's conventional cantina sociale. Biodynamic since 2010, sulfite-free since recent years. Annual production is approximately 30,000 bottles. Availability is through Triple A, Raw Wine, Raisin, and select natural wine retailers. The estate also produces DOP monocultivar Lavagnina olive oil and liqueurs through Daniele's brother Simone. Visits welcome — contact in advance.
Contact Details:
Owner: Daniele Parma
Phone: +39 3928963918
Email: laricolla2004@gmail.com