Tradition has it that anyone else and sciac (“crushing” and “leave it there”, in the dialect of the extreme eastern Liguria) is both the origin of the name and an indication of how you create this sweet literally unique in the world. Scholars instead, think the more educated etymologies, as Shekar, Armenian word indicates that the wine offered to God; others suggest Sakkar, sucrose. In fact, it is likely that the Greeks have also brought by sea in Cinque Terre an ancient use of all the peoples of the Middle East: let them simmer the best grapes. The nectar that was born was considered, at the same time, a gift of the gods and of them. Unaware of all these classical references, the residents of the five villages called him Refursà, that is “reinforced” by drying and when a child was born while they made ready a set of flasks (at the time this was the container.)
The impressionist painter Signorini, in the late nineteenth century, to baptize, for the first time with this name Sciacchetrà raisin, and describe it perfectly: “are laid out in the sun to get the best grapes the reinforced or Sciaccatrà, which is so called as strong as the marsala wine, exquisite, a true beversi liqueur in small glasses, brighter color of gold. ” Despite its long history, this exclusive wine of the Cinque Terre, was born, as DOC, only in 1973.
Sciacchetrà born by drying of three particular varieties: Bosco (80%), Vermentino (15%) and Albarola (5%).Bosco loves the sun, the glare of the sea. It is considered a “red white grape variety from the soul.” From here, his strength a little ‘wild (which gives it its name.)
The Vermentino, spread all over the north-western Mediterranean, has been cultivated for centuries; well matured, gives fruity and floral aromas.
Albarola grows well on a straight medium-high. Part of the Trebbiano family, it is widespread in the Riviera di Levante and is also known as Bianchetta Genoese. Small tight bunches, and a fragrant aroma that adds elegance to the wines. The first selection, very severe, is in the collection. The ripest grapes are laid down, without overlapping, in boxes that come from the vineyard transported and stacked in the loft. Here the drying takes place in the dark and without force, ruling only on the opening and closing of windows, depending on the humidity difference between inside and outside. The grapes are left to dry for about two months, depending on the year, during which, periodically, the boxes are checked, one by one, to avoid the formation of mould. The final selection is made by the rasping, strictly manual, berry by berry. Then, still in hand, he presses the grapes, fermentation begins with maceration on the skins for about eight days. After racking separate the skins from the must-wine fermentation continues until you stop with the achievement of a balance between natural sugars and alcohol. Continues to refine for a year and a half between steel and wood, depending on the vintage.
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