A wine made from Bosco, Vermentino, and Piccabun grapes (an ancient, rediscovered local variety). Straw-yellow in color with greenish highlights, it is characterized by a fruity aroma (hints of citrus and apple) accompanied by notes of aromatic herbs (primarily sage) and iodine. On the palate, it is savory, mineral, fresh, and long-lasting, with a characteristic slightly bitter finish. Aftertaste: fruity and briny notes.

Production Area and Farming Methods

To produce the Cinque Terre DOC dry white wine , carefully selected grapes are used that have ripened on the best-exposed terraces of the Fossà vineyard, which face south, at an elevation of 30–120 meters above sea level, on acidic, loamy-sandy soil with a pH of 5.5.

The vines are trained on espaliers and pruned using the simple Guyot method. There are 8,000 vines per hectare, and the yield per vine is very low—about 0.6 kg of grapes (3/4 bunches)—achieved through drastic thinning of the bunches.

Grape Varieties: Bosco 50%, Vermentino 30%, Piccabun 20%

Winemaking and Aging

Harvest period: late August, first week of September.

Destemming and maceration on the skins for 2–4 hours. This is followed by gentle, low-pressure pressing using a closed pneumatic press, followed by clarification for 36 hours at 12°C. The clear must thus obtained ferments at 14°C for about 20 days. The resulting wine is aged on the fine lees for three months before being bottled in late winter.

A true gem of Ligurian winemaking. Ideal for pairing with seafood dishes.

*Minors under the age of 18 are not permitted to purchase alcoholic beverages. Moderate consumption is recommended.