A consortium to boost the production of Sciacchetrà, the exquisite sweet wine typical of the Cinque Terre, was recently established in Manarola.
Fifteen local producers decided to join forces and work as a team to be more competitive on the market.
The idea originated last summer, during the first edition of the Festival of Sciacchetrà, which is scheduled to take place again this August.
A niche product, Sciacchetrà is produced exclusively in the coastal areas of the Cinque Terre. Obtained by the fermentation of three varieties of grapes, Bosco, Vermentino and Albarola, the name derives from "sciacàa," crush, in reference to the crushing of the grapes. The vineyards are situated on small terraces overlooking the sea, making it difficult to reach them. Here the grapes are subjected to a completely natural drying process.
The complex process of gathering and processing makes the Sciacchetrà even more valuable. The newly born Consortium aims to raise awareness of this fine local wine, which pairs well with sweets and cheese, outside the area of the Cinque Terre.
Another goal of the consortium is to earn an exhibition space at Milan's Expo 2015.
Explore the thousand-year old tradition behind the local Sciacchetrà wine here.
