The agricultural company was founded in 1993, by Ivan Giuliani, who inherited the farm previously purchased in the 1930s from his grandfather. The spark for this profession was ignited after 1995. At the end of his military service in Friuli, in the midst of vineyards and winemakers who passed on to him their attachment to their land and the best winemaking techniques, Ivan decided that this would be the metier of his life. It is located in Fosdinovo, in the province of Massa, in the northernmost tongue of Tuscany. The company covers about 20 hectares located between Luni, Candia, Cinque Terre and Lunigiana. The harvest is carried out manually and late, so that the grapes achieve a perfect balance between sugars, acidity, polyphenols and aromas. It is wonderful to know that the vines, as many as 8500 per hectare, are planted in this way to make them compete with each other so that the search for food takes place ever deeper. The plant will be stronger and less in need of care.
Actually P’Ermano, Ermano Giuliani father of the owner Ivan and son of Luigi who initially bought this piece of land with a farmhouse in 1938. Production area in the DOC Candia, but downgraded to IGT Costa Toscana in order to be vinified in the multi-level cellar located in the DOC Colli di Luni, and receive all the attention it deserves. Newly grafted vineyards from the early 1900s on terraces facing the sea with a density of 11,000 vines per hectare. A real jigsaw puzzle of different vines divided into the Aromatic, Acidic and Tannic Families, which, being co-planted, are voluntarily harvested in a single day and co-fermented, taking a snapshot of what is A Territory. A territory unchanged since the Romans terraced these hills to the Liguri Apuani 2000 years ago. Harvested on average late in 10 kg crates, received in the cellar by gravity, fermentation maceration for about 3 weeks and maturing on its own lees for about 8 months in 10 hl ceramic vats, these are the non-interventionist elements that give these grapes their identity. The terraces are kept in grassland, given the steepness of the Apuane mountains, and the vineyards are managed organically with the addition of nettle and horsetail infusions.