All about Sciacchetrà. Ligurian wines

Liguria boasts an abundance of stunning landscapes hung between sea and mountains: this bounty includes the unique centres of Vernazza, Manarola, Riomaggiore, Monterosso and Corniglia – a.k.a. the Cinque Terre. 

Vineyards presided the area back in the 3^rd century B.C.: wine was one of the protagonists of bartering, which was the main pivot of local economy. Vine growing evolved through time, intertwining its destiny to sea, rocks, wind and sun. this is the habitat of Sciacchetrà, the most precious wine from the Cinque Terre. 

Its origins date back in time. The name of this rare passito wine probably derives from “shekar”, a term once used in Palestine to describe fermented beverages.

 Today, this nectar is a selection of the best indigenous grape varieties of the Riviera di Levante: Bosco and Albarola -and co-stars Vermentino, the most common white grape variety in the Mediterranean basin. 

Grapes dry in the open air for nearly 50 days and are vinified after November 1^st. 

Sciacchetrà has always been produced in limited quantities: a rare treat to be enjoyed on special occasions such as weddings and christenings. A perfect match for aged, pungent cheese (and what about blue cheese?), suiting the cravings of those with a sweet tooth: try it with shortcrust pastry enriched with baking spices, candied fruit and dried fruit, not to forget about pandolce genovese, cantucci, panforte and panpepato. Long refinement turns Sciacchetrà into a mesmerising vino da meditazione.

 

My English abstract of the article as published on LiguriaFood

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