Litan Cellars - Cinque Terre “Sciacchetrà” SLOW FOOD PRESIDIO (375 cl.)
Litan Cellars - Cinque Terre “Sciacchetrà” SLOW FOOD PRESIDIO (375 cl.) sweet passito wine
A rare wine and for an audience of connoisseurs, "Sciacchetrà" is produced exclusively in the province of La Spezia in the vines of the municipalities of Riomaggiore, Vernazza and Monterosso and part of the territory of the municipality of La Spezia.
There are only four producers of Sciacchetrà , testifying not only to the difficulty of managing the vineyards, cultivated on terraces of stones and rocks overlooking the sea, where "extreme" viticulture is practiced, but also to the high production costs due to the low yields necessary (the maximum yield for Sciacchetrà is around 30%-35%!) to obtain excellent results. The particular microclimate of these areas contributes to the development of grapes with marked aromaticity, perfect for the production of this nectar.
The production technique is very particular and laborious, the wine is obtained by partially drying the grapes on racks in the shade, away from the direct action of the sun's rays, for a period of time ranging from 45 to 60 days.
A great wine then!
CHARACTERISTICS : Wine with an intense golden yellow color, which lends itself to long aging , intense and elegant bouquet, with strong hints of raisins, prunes and walnuts, pleasantly sweet, non-cloying, intense and persistent taste.
PAIRINGS : Dry pastries, blue cheeses, pure, meditation .
OTHER INFORMATION
Region: Liguria
Soil: Sandy.
Grape variety: Bosco 70%, Vermentino 25%, Albarola 5%
Extension of the vineyard: Currently 1.3 ha, worked with the principles of natural agriculture.
Type of system: Archetto, Cinque Terre pergola.
Average density of vines per ha: 6500.
Average age of the vineyard: 30 years.
Average production per hectare: 60-70 quintals. optimal. (20-30% destined for sciacchetrà)
Harvest: 100% manual harvest.
Vinification: Drying of the grapes for 45-60 days on frames placed in a cool and ventilated environment, crushing-destemming (strictly by hand), maceration on the skins for approximately 14-16 days, subsequent separation of the skins, continuation of the fermentation in the must tank for another 2 -Three days. Aging of the wine in stainless steel barrels for no less than 18 months.
Total sulfur: 70 mg/lt.
Alcohol content: 14% vol.
Producer: Cantine Litan Winery, Via G. Matteotti, 32 F Riomaggiore - Cinque Terre
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