Following the Appellation of Origin standards, this dry white wine is made with a blend of three local grapes varieties: Bosco, Albarola, Vermentino. Its colour is pale yellow, with greenish nuances. The nose is persistent, refined and distinctive with aromas of white flowers, iodine and citrus. The sensation in the mouth is dry and fresh, persistent, slightly mineral, with the typical bitter-salty flavour of the Cinque Terre wines. Aftertaste: fruity and iodised.
Area and growing technique
Produced with grapes coming from the Fossà vineyard: exposure W-SW, altitude 30-120 m.a.s.l. Soil texture sandy-loam, pH 5.5.
Espalier. Single Guyot. Approximately 8000 plants per ha, 5-7 clusters (1.2kg) per plant.
Varieties percentage
Bosco 50%
Vermentino 40%
Albarola 10%
Vinification and fining
Harvest: first to third week of September.
Grapes are immediately de-stemmed and crushed. They undergo a soft pressing with a pneumatic bladder press. The must is transferred in steel vats and decants for 36h at 12°, then the clear liquid is separated from the sediment and inoculated with selected strains of yeast. Fermentation lasts about 20 days at 14°. The new wine is transferred and left to clarify in steel vats. After about 3 months it is filtered and bottled.