Passiti

A rare passito. A peasant tradition between land and sea. The best grapes dried for two months, shelled by hand in the cellar, pressed and then left to ferment in the must for about two weeks. The passito is refined for about 20 months.

Terra di Bargòn, Land of Bargòn, Italy, Italia, Liguria, La Spezia, Riomaggiore, Cinque Terre, Albarola, Bosco, Vermentino, Blue cheeses, Cheese, Dry pastries, White wines, white wine
Sciacchetrà, Sciacchetra Cinque Terre – Land of Bargòn