Campogrande - Cinque Terre Sciacchetrà produced in La Spezia from Bosco, Albarola and Vermentino grapes, aged for a few years in barrels.

Campogrande – Cinque Terre Sciacchetrà – 2008

Among the best Italian passito wines not only for its renowned quality but especially for its very low production year after year in terms of quantity, Sciacchetrà has always been produced in the town of La Spezia. A wine composed of Bosco, Albarola and Vermentino where perfectly ripe bunches are chosen and from the latter only the best grapes are selected, which are then laid out in a cool environment to dry for several weeks. The grapes are pressed with the feet according to tradition in order to give more smoothness to the wine and then aged in small barrels for several years. A few hundred bottles of this Ligurian gem, bewitching aromas of honey and candied fruit that then in the mouth proves to have an interesting structure and savory notes of good persistence. Disarming goodness and balance that you absolutely must try

  • Producer: Campogrande
  • Name: Cinque Terre Sciacchetrà
  • Grape Variety: Bosco, Albarola, Vermentino
  • Vintage: 2008
  • Alcohol Content: 14%
  • Bottle Size: 375 ml
  • Production:

Productive Notes: foot-pressing, aging in small barrels for several years.

Wine naturally contains solphites

136,00€

1 in stock

Description

Located in Riomaggiore, one of the 5 terre of La Spezia, stands the Campogrande winery that has become over the years now a great beacon of Ligurian oenology within one of the region’s most striking landscapes. Founded in 2005 by the famous Barolo producer Elio Altare together with Ligurian partner Antonio Bonanni, it is a real challenge to nature with the recovery of some old vineyards of local varieties such as Bosco, Albarola, Vermentino and Bonamico directly perched on the cliffs with steep slopes overlooking the sea. A 2-hectare property arranged on several terraces where it is impossible to use any kind of mechanization except the use of rails along the vineyards to transport the grapes, while all the rest of the work is done by hand. The philosophy adopted is in the total expression of the terroir, natural treatments, division of the plots, selection and specific harvesting of the bunches according to the wine increasing the quality later in the cellar with precise and clean refinement through steel tanks for the whites or oak barrels for the reds and passiti. This is not simple viticulture here, this is one of the many unnoticed heroic expressions of wine Liguria.

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