Name: Cinque Terre Sciacchetrà Riserva Doc
Brand: Possa
Price: 69 EUR
Availability: InStock

Golden yellow. Peach, apricot, citrus. Enveloping, full-bodied, fresh and soft.

Sciacchetrà is made from the Cinque Terre grape variety, grown in the area of the same name in eastern Liguria, mainly in the hills on terraces with small areas. The soils rich in skeleton and marine sediments were first cultivated with vines around the fifth century B.C., when the Greeks settled on the coast of the Ligurian Riviera and began producing wine. Production became more and more, and they began trading through the port of Luni, and over the centuries the trade grew further until the 1800s. In 1920 phylloxera struck and destroyed all the vines in the region, but in the following decade American rootstocks were replanted onto which local vineyards were grafted.

Lo Sciacchetrà viene prodotto con il vitigno Cinque Terre, coltivato nell'omonima area della Liguria orientale, prevalentemente in collina su terrazzamenti dalle superfici ridotte. I terreni ricchi di scheletro e sedimenti marini vennero coltivati a vite per la prima volta intorno al V secolo a.C., quando i Greci si stanziarono sulle coste della Riviera Ligure ed iniziarono a produrre vino.

Sciacchetrà is made from the Cinque Terre grape variety, grown in the area of the same name in eastern Liguria, mainly in the hills on terraces with small areas. The soils rich in skeleton and marine sediments were first cultivated with vines around the 5th century B.C., when the Greeks settled on the coast of the Ligurian Riviera and began making wine.

<label>Soil:</label>Sandstone crushed stone
<label>Average vineyard age:</label>45 years old
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>Low pergola and row
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Drying of the best bunches for about a month and manual shelling berry by berry. Pressing with the feet, spontaneous fermentation in steel and maceration on the skins for 28 days. Aged in pear barrels for 3 years.
<label>Sulfur dioxide:</label>28 mg/l

Cinque Terre Sciacchetrà Riserva Doc

Rossese Bianco

Bosco

Barrique

Possa

Italia

Cinque Terre e Val di Magra

Cinque Terre

Vigneti Possa

Liguria

Straw yellow with golden hues. Coniferous, citrus, nutty and menthol notes. Fresh, light, savory.


The Possa farm is located along the path that connects the Possaitara valley to Canneto. The area has a very difficult topography, the soils are extremely steep, complicated to work and manage, but despite this, until a few decades ago the area was completely planted with vines, currently the area has dried up and is at hydrological risk. The vineyards are planted on terraces made of dry stone walls more than two kilometers long, and a monorail or boat is used to transport the harvested grapes.

The Possa farm is located along the path that connects the Possaitara valley to Canneto. The area has a very difficult topography, the soils are extremely steep, complicated to work and manage, but in spite of this, until a few decades ago the area was completely planted with vines, currently the area has dried up and is at hydrological risk.

<label>Soil:</label>Sandy rich in sandstone crushed stone
<label>Average vineyard age:</label>55 years old
<label>Estensione del vigneto:</label>2 ha
<label>Vine training:</label>Low pergola and row
<label>Vine density:</label> 6000 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Selection of grapes, spontaneous fermentation in steel with pumping over every six hours and maceration on the skins for 24 days. Aged in steel for 3 months, then in ash and acacia barrels for 6 weeks. Unfiltered.
<label>Sulfur dioxide:</label>19 mg/l

Cinque Terre Doc

Albarola

Acciaio

Vino Bianco

Vermentino

Anfora di terracotta

Golden yellow with copper highlights. Dehydrated apricot, medlar, candied papaya, honey, dried fruit, hints of saffron. Delicate savoriness, smooth.

Possa's Cinque Terre Sciacchetrà, more than just a wine, is an authentic monument of peasant resistance rooted in ancestral tradition. Its name, attributed by the Macchiaioli painter Telemaco Signorini, finds its etymology in "sciacàa," a term that evokes the gesture of crushing. This wine, a symbol of a millennial heritage, was born in a corner of land suspended between the sea and the soil, with a complex production that places it in a dimension of great charm and exclusivity. The production process of Sciacchetrà begins with the careful selection and harvesting of the best grapes, those that are intact, sun-kissed and vibrant with color. These are dried for about two months, losing water and concentrating flavors and sugars. The dehydrated grapes are then shelled by hand, and only 20 percent contribute to the final product. The must remains in contact with the skins for 20-40 days, undergoing light pressing before natural fermentation. The result is a unique Sciacchetrà, a sweet passito appreciated by illustrious historical figures such as Carducci and Pascoli, D'Annunzio, Pliny, Boccaccio and Petrarch.

Discover the uniqueness of Possa's Sciacchetrà, a thousand-year-old monument of peasant endurance. A raisin wine, sweet, produced with artisanal care in a corner suspended between sea and land. Taste the legacy of great historical figures, from Carducci to D'Annunzio.

<label>Soil:</label>Sandstone crushed stone
<label>Average age of the vineyard:</label>55 years
<label>Vineyard size:</label>3 ha
<label>Planting type:</label>Low pergola and row
Planting<label>density:</label>6,000 vines per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Withering of the grapes and manual shelling berry by berry. Pressing with the feet, spontaneous fermentation and 28 days of maceration on the skins. Aging for 1 year in pear and cherry barrels, asseblaggio and static decantation in steel.
<label>Total sulfur:</label>27 mg/l

Cinque Terre Sciacchetrà Doc

Golden yellow, fragrant, sweet and elegant.

The vineyards from which 'U Stragnu' Vino da Uve Appassite dell'azienda possa is made are planted on sandstone crushed stone and have an average age of 60 years. Following the harvest, each grape is shelled by hand and pressing is done with the feet. At the end of aging, the result is a fragrant sweet white wine produced in very few bottles, the result of rare craftsmanship.

The vineyards from which 'U Stragnu' Vino da Uve Appassite dell'azienda possa is made, are cultivated on sandstone rubble and have an average age of 60 years. Following the harvest, each grape is shelled by hand and the pressing is done with the feet.

<label>Soil:</label>Sandstone crushed stone
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>2.5 ha
<label>Vine training:</label>Row
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Withering of the grapes and manual shelling berry by berry. Pressing with the feet, spontaneous fermentation in stainless steel containers and 28 days of maceration on the skins. Aging in the same containers for a few months.
<label>Sulfur dioxide:</label>15 mg/l

Vino da Uve Appassite

Moscato Bianco

Vasca d'acciaio

Intense ruby red.  Ripe fruit, saline notes, herbs, red flowers. Fresh, dry, mineral.

The "U Neigru" red wine from the Possa winery is made from a balanced blend of red Bonamico and Canaiolo grapes and is an authentic expression of the Possa winery, located in the Cinque Terre, one of the most impervious and difficult viticultural areas to cultivate. The heroic vineyards, cultivated with passion by Samuele Heydi Bonanini, grow on the steep coasts near the town of Riomaggiore, in the province of La Spezia.  The vineyard, located on shale and rocky soil with the presence of sandstone, makes cultivation extremely difficult, with no mechanical tools but only manual labor. The diversity of the Mediterranean ecosystem, enriched by shrubs such as lavender, caper plants, aromatic herbs and fruit trees, contributes to a rich biodiversity. The grapes are harvested by hand in late August, followed by a four-day maceration on the skins. The must ferments in oak and chestnut barrels, where it matures on the fine lees for nine months before bottling, giving the wine complexity and structure.

Discover Cantina Possa's 'U Neigru,' a red wine from Cinque Terre. Unique aromas of ripe fruit and vegetal hints meld into an edgy-fresh Mediterranean sip. Hand-grown on the steep shores of Riomaggiore, this blend of Bonamico and Canaiolo reflects the authenticity of the terroir. A unique experience of heroic winemaking influenced by the sea.

<label>Soil:</label>Sandstone crushed stone
<label>Average age of the vineyard:</label>45 years
<label>Vineyard size:</label>0.5 ha
<label>Type of plant</label>ing:Low pergola and row
Planting<label>density:</label>8,000 vines per hectare
<label>Average production per ha:</label>45 hl
<label>Harvest time:</label>End of August
<label>Vinification and aging:</label>De-stemming, maceration on the skins for 5 days and spontaneous fermentation in used oak and chestnut barrels. Aging on fine lees in the same containers for 9 months.
<label>Total sulfur:</label>25 mg/l

Vino Rosso

Canaiolo Nero

Bonamico

Deep red. Ripe fruit, caramel, spices. Fresh, savory, warm, sweet, harmonious.

The vineyards from which the Possa winery's 'Rinascita' Vino da Uve Appassite is made are planted on sandstone crushed stone and have an average age of 25 years. Following the harvest, each grape is shelled by hand and the pressing is done with the feet. At the end of aging, the result is a tasty and sweet red wine that does not bore the palate.

The vineyards from which the Possa winery's 'Rinascita' Vino da Uve Appassite is made are planted on sandstone crushed stone and have an average age of 60 years. Following the harvest, each grape is shelled by hand and the pressing is done with the feet. At the end of aging, the result is a tasty and sweet red wine that does not bore the palate.

<label>Soil:</label>Sandstone crushed stone
<label>Average age of the vineyard:</label>25 years
<label>Vineyard size:</label>0.2 ha
<label>Planting type:</label>low pergola and row
<label>Planting density:</label>8000 vines per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>nd
<label>Vinification and aging:</label>Withering of the grapes and manual shelling berry by berry. Pressing with the feet, spontaneous fermentation and 32 days of maceration on the skins in stainless steel tanks. End of fermentation in chestnut wood barrels and aging in the same container for 12 months and natural decanting in stainless steel until bottling.
<label>Total sulfur:</label>47 mg/l

Golden yellow .Yellow fruits, citrus, mineral notes. Tannic, fresh, savory, sweet.

Cantina Possa's Cinque Terre Sciacchetrà in Anfora is made from bosco, rossese bianco and other native Ligurian grapes. It comes from a vineyard of just 2 hectares from the worked according to natural methods, the harvest is manual and a rigorous and strict selection of the best bunches takes place. The drying takes place pei smaller bunches on special racks while the larger ones hang one by one, until mid-November. It is a wine that surprises as much for its aromas as for their delicacy.

Cantina Possa's Cinque Terre Sciacchetrà in Anfora is made from bosco, rossese bianco and other native Ligurian grapes.  It is a wine that surprises as much for its aromas as for their delicacy.

<label>Soil:</label>Sandstone crushed stone
<label>Average vineyard age:</label>55 years old
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>na
<label>Vine density:</label>6000 strains per hectare
<label>Average production per ha:</label>30 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label> Withering of the grapes and manual shelling berry by berry. Pressing with the feet, spontaneous fermentation and 28 days of maceration on the skins. Aged for 3 years in pear and cherry barrels, No filtration or clarification.
<label>Sulfur dioxide:</label>27 mg/l

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