Pier Ravera / Pesce Lucia
Pier Ravera is a natural winemaker based in the Spotorno countryside in Liguria, producing wine under the name Pesce Lucia. His work combines agriculture, hospitality, and ecological awareness, aiming to restore and honor the land while crafting wines with character and integrity.
Origins & Philosophy
Ravera’s project begins with land ownership in the rural area around Spotorno: vineyards, olive groves, and a vegetable garden. The initial aim was self-sufficiency — growing food and raising small domestic animals — but this soon expanded to producing wine and olive oil for sale, often tied to hospitality and dining.
His approach is slow, seasonal, and largely manual. Practices include organic fertilisers, minimal copper and sulphur use, green manure (such as broad beans and mustard), maintaining grass cover to retain soil moisture, restoring old stone walls, and avoiding large machinery.
Vineyard & Winemaking Practices
Fermentations are spontaneous, usually without temperature control. After fermentation, the wines are matured in steel or glass until early spring. Where possible, sulphites are not added before bottling.
Olive oil is cold-extracted and matured in steel.
Wines & Varieties
Grapes cultivated include Pigato and Granaccia.
The wines are natural, reflecting minimal handling, terroir expression, and a sensitivity to the season and soil.
Character & Values
Pesce Lucia is rooted in authenticity: self-reliance, manual work, preserving heritage (such as terraces and stone walls), and maintaining a close connection to the land and its cycles.
Sustainability is central: eco-sensitive vineyard practices, careful cellar handling, and minimal external inputs are all designed to retain identity and character in the wines.