The Cellar
We ship our wines directly to your home.
To receive them, write to us at:
info@aziendaagricolabianchi.it
Maria Donata Bianchi Farm
a consolidated viticultural reality of Western Liguria
For four generations, the history of the family has been intertwined with stories of vineyards and wines.
Great-grandfather Emanuele had already undertaken a first wine trade, planting a large Vermentino vineyard in the Andora plain.
Her son Pietro, an expert enologist, has left a deep mark on the Ligurian wines panorama, contributing to their progressive improvement.
Emanuele Trevia has planted numerous vineyards over the years in Diano Castello and Diano Arentino and has built the new cellar.
Marta Trevia, a graduate in enology, joined her father with her experience and the desire to achieve new goals, respecting the environment and natural agriculture.
Here, grapes from our vineyards, or purchased from growers who fully share our philosophy, are vinified with the awareness that wine is a living creature to be cared for while respecting the characteristics of the territory where it is born.
The first bottling dates back to 1977.
From a great passion for the land, handed down with respect for typicality and the environment, quality wines were born, which are not the personal interpretation of cellar techniques, but that expresses the respectful transformation of a grape, the reward of daily efforts.
Our wines, between sea and mountains
not available
Vermentino
Western Ligurian Riviera
DOC
The hand-picked bunches are de-stemmed, crushed, and softly pressed. Fermentation takes place in stainless steel tanks with temperature control and selected yeasts.
not available
Pigato
Western Ligurian Riviera
DOC
The hand-picked grapes are partly subjected to soft pressing and partly vinified in contact with the skins. Fermentation takes place in stainless steel tanks at a controlled temperature with selected yeasts.
not available
Rosè Ines
rosé wine
The hand-picked grapes are de-stemmed and pressed. The must remains in contact with the skins for a few hours and then subjected to soft pressing. Fermentation takes place in stainless steel tanks at a controlled temperature.
not available
La Mattana
red wine
The hand-picked bunches are de-stemmed and crushed. The must is fermented in contact with the skins, the maceration lasts several days compared to the “Bormano”, during which manual pumping over and punching down are used.
not available
Antico Sfizio
Western Ligurian Riviera
DOC
The freshly picked grapes are de-stemmed, pressed, and vinified with the skins. The maceration, deliberately old-fashioned, lasts 5 days. Fermentation is spontaneous. Weekly Batonnage on the lees for 4 months.
not available
Bormano
red wine
The hand-picked bunches are de-stemmed and crushed. The must is fermented in contact with the skins, the maceration lasts several days, during which manual pumping over and punching down are used.
our extra virgin olive oil
