The vineyards of the Cinque Terre are no romantic plains. They are narrow stone terraces carved into the steep slopes above the sea. The locals call them 'vini eroici' - heroic vineyards. Everything is done by hand - from harvesting to transporting the grapes. There are no tractors, just people, baskets and endless stairs.
This is where Sciacchetrà is made from traditional varieties:
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Bosco
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Albarola
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Vermentino
The secret of taste: drying the grapes
What makes Sciacchetrà truly special is a process called appassimento.
After harvest, the grapes are not pressed immediately. Instead, they are left to dry on grates or straw for several weeks or months. During this time, they lose water, concentrate sugar and develop complex aromas.
The result is a dense, sweet wine with notes of dried apricots, honey, caramel and candied fruit. At the same time, it retains a surprising freshness thanks to the maritime climate.
Why Sciacchetrà is so rare
Production of this wine is extremely limited. There are several reasons for this: difficult manual work on the terraces, small quantities of grapes, long production process, low yield (few grapes produce much wine).
This is why Sciacchetrà is one of the most expensive wines in Liguria.
How to enjoy Sciacchetrà
Sciacchetrà is not to be drunk 'on thirst'. It is a wine to be enjoyed slowly.
It is ideal as an after-dinner digestif, with desserts (e.g. amaretti) or just on its own. It is served in small glasses, slightly chilled.
A taste of Liguria in a single drop
Sciacchetrà is not a meat wine. It is not readily available. And perhaps that's why it has such a powerful charm. When you taste it right in the Cinque Terre, overlooking the sea and the vineyards, you'll understand why the locals consider it a treasure.
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