Cantina Parasole
カンティーナ・パラソーレ
Heroic, hand-farmed Ansonaco wines from a young female winemaker on Giglio Island.
Cantina Parasole is a tiny family winery on Isola del Giglio, founded in 2018 by Milena Danei, the island's only female oenologist. After earning degrees in enology and viticulture and gaining international experience — including working with renowned winemaker Angelo Gaja — Milena returned home to revive her family's vineyards, named in memory of her grandfather Scipione, known as "Parasole." Farming just over half a hectare on steep granite terraces, all work is done entirely by hand and organically, without pesticides, herbicides, or mechanical equipment. The winery is centered on the indigenous Ansonaco grape, producing around 3,000 bottles a year of its flagship wine, Strulli, an orange wine macerated on the skins for five to seven days and aged in steel without filtration.
www.cantinaparasole.it/ ↗Cuvées
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Who Is This For?
For those who love rare, terroir-driven orange wines and the story of small-scale Mediterranean island winemaking.
Frequently Asked Questions
- Who founded Cantina Parasole?
- Cantina Parasole was founded in 2018 by Milena Danei, Isola del Giglio's only female oenologist, who returned to her family's vineyards after gaining international winemaking experience, including working with renowned winemaker Angelo Gaja.
- What is the winery's flagship wine?
- Strulli, an orange (skin-contact) wine made from the indigenous Ansonaco grape, macerated on the skins for five to seven days and aged in steel without filtration.
- Are Cantina Parasole's wines organic?
- Yes, the vineyards are farmed organically and entirely by hand, without pesticides, herbicides, or mechanical equipment, due to the steep terraced terrain.
- Where does the name "Parasole" come from?
- The winery is named in memory of Milena Danei's grandfather Scipione, nicknamed "Parasole," whose vineyards she inherited and revived.
- How much wine does Cantina Parasole produce?
- Production is extremely limited — around 3,000 bottles per year — from just over half a hectare of vineyard.