Wines

- Passito - Sciacchetrà doc

The term seems to derive from an ancient term used to indicate fermented drinks: shaker. The drying technique could have been introduced in the 8th CENTURY BC by Greek exiles, or perhaps simply derive from the contamination of ancient winemaking techniques widespread on the Italian territory. It is a passito wine that is difficult to obtain, the best bunches are harvested prematurely (mainly Bosco grapes), hung by threads in stone cellars or spread out on racks. Thus they remain until November 1st, climatic conditions permitting, avoiding mould or excessive drying. The suggestive step is the shelling by hand, grape by grape, taking care to discard the unhealthy fruit. We move on to the pressing phase; from that moment the wine remains in steel or wood for the fermentation phase. Passing from must to wine, it remains in ageing for 18 months.

Technical Specifications
Grapes	Bosco (80%), Albarola, Vermentino.
Vinification	The grapes are vinified in steel with indigenous yeasts in contact with the skins for at least three weeks without temperature control. During fermentation, various pumpovers are carried out to extract aromas, tannins and color from the skins. At the end of fermentation the wine is separated from the skins and remains in contact with the noble lees for 12 months.
Tasting notes	Aromas of apricot, candied citrus, dried medicinal herbs, turmeric and iodine. On the palate the sweet and creamy dynamic is innervated by flavor.
Color	amber yellow.
Pairings	Definitely alone or with cheeses with a strong character. Traditional pairing with Genoese sweets-panettone.
Serving temperature	14 degrees.

Sassarini

The Cinque Terre wine was already sung since the Middle Ages as a wine used to set up royal tables.

In the Renaissance period it was already considered as an "important" wine in the lists of Italian wines, by Sante Lancerio, bottle holder of Pope Paul III Farnese. His is therefore a history of centuries, where the man with few means at his disposal cultivated the vine and produced the wine of his territory with effort and passion.

Natale Sassarini, in 1968 decided to produce and market the Cinque Terre wine in the taverns and hotels then existing in the area of the province of La Spezia. The cultivation of vines takes place on about 16 hectares of land and thanks to the grape contributors, almost always the same family of winemakers from the 1960s until today. Today the company is run by Giancarlo, son of Natale, and by his wife Marzia. Over the years the cellar has remained the same, although it has obviously been modernised.

Liguria

Liguria is an Italian wine region located in the northwest region of Italy along the Italian Riviera. It is bordered by the Piedmont wine region to the north, the Alps and French wine region of Provence to the west, the Apennine Mountains and the Emilia-Romagna wine region to the east with a small border shared with Tuscany in the south-east along the Ligurian sea.

Liguria has several Denominazione di origine controllata regions with the most notable being the Cinque Terre DOC from cliff side vineyards situated among the five fishing villages of Cinque Terre in the province of La Spezia. The DOC produces light white wines made from grape varieties such as Bosco, Albarola and Vermentino. In the west, is the red wine producing region of Dolceacqua producing wine from the indigenous Rossese grape.