Passiti

Sciacchetrà from selected Bosco grapes. Manual destemming, pressing and slow fermentation. Contact on the skins for at least 15 days. Fermentation in Hungarian oak barrels, batonnage and aging for the following 12 months.

Azienda Agricola a Scià, Farm in Scià, Italia, Italy, Liguria, Monterosso al Mare, Cinque Terre, Albarola, Bosco, Vermentino, Blue cheeses, Cheese, Dry pastries, White wines, white wine
Sciacchetrà, Sciacchetra Cinque Terre DOC – A Scià