Pigato and Vermentino, Liguria’s most famous grapes, are the backbone of this family-run winery. They also aim to revive several of the region’s oldest but less well-known varieties, such as Barbarossa, Granaccia, and Rossese, all of which have historical roots. The vineyards of Cascina Praié sit amid a splendid micro-climate. High hills facing the sea, kissed by the sun and cooled by the winds that blow down from the Alps and the northern Apennines, protect the area from humidity and yield the region's finest wines.

Cascina Paraié has 8 of the 12 hectares dedicated to vineyards, ranging from the youngest Cervo site, which has only recently begun producing, to the older Colla Micheri vineyards dating back to the 1970s. The winery is not officially certified for organic production, but its cultivation and vinification protocols are based on the most stringent natural production parameters. Several wines are fermented naturally with ambient yeasts, while others use primary, strictly non-GMO, cultured yeasts.

VINEYARDS:

Testico (Province of Savona) (Rossese, the Pigato, and the Vermentino). This vineyard is influenced by the characteristic of being a hilly area (400 m above sea level) and, therefore, an extraordinary temperature even in summer.

Colla Micheri in Andora (Province of Savona) (Vermentino, Alicante, and Pigato). Their Colla Micheri vineyards are arranged in terraces supported by over 20 km of stone walls on very sloping land; the grapes are harvested entirely manually, an element that allows us incredible attention and cares towards our precious fruits—500 m above sea level.

Cervo (Province of Imperia) (Rossese and Alicante) The Cervo vineyards enjoy a breathtaking sea view all year round. Exposure to the sun and brackish currents influences the very intense aroma. The choice of the territory on which to settle the vineyard does not allow mistakes: the soil, the exposure, its microclimate, and the surrounding environment "mark" inexorably the qualities of its wine.

The Lupi wines are produced with the same philosophy that Tomasso Lupi maintained in 1965: time-honored, correct wines that express the Ligurian countryside and Riviera and, most notably, enhance the delicious classic foods of the area (and beyond).

The 'backward' narrative of Cantina Lupi formed in the 1950s before the first bottle was labeled or the first vine was planted. 

In the 1950s, Tommaso Lupi and his sister Pina established a bar-tavern in the Ligurian Riviera neighborhood of Oneglia in Imperia, the nucleus of Liguria's economy during those years, due to the oil commerce. Shortly after, their bar became *the spot*, known for the delicious provincial wines they had appointed. In the mid-1960s, Tommaso and his brother Angelo ventured to initiate their own Cantina in Pieve di Teco. They set up a winemaking facility in an abandoned monastery that dates back to the year 1000 AD. The brothers began as negociants, purchasing local grapes and making wine with significant success. In later years, they bought land, grew their grapes, and created a label synonymous with Liguria. The winery was handed down to Tommaso's son, Massimo, who continued his father's way. In 2021, Marco and Giorgio acquired Lupi and will resume the Lupi traditions.

Pieve di Teco is located in the hills, 20 km above Imperia, and is home to roughly 1,300 people. This picturesque medieval townlet in the upper Arroscia Valley is closer to the Piedmont border than the sea- but Liguria is a moon-shaped slice of heaven; the sea is always relative. The area is well known for Pigatto and Vermentino, though the Rossesse and Ormeasco di Pornassio hold a special place in the heart of mountain-dwelling Ligurians.