Thanks to the significant investments made by the Cooperativa Agricoltura (Agricultural Cooperative) over the years in the most advanced wine making technologies, the natural characteristics of the environment and the grapes are enhanced in the production of a wine with extraordinary qualities: the Cinque Terre D.O.C., worthy of being known throughout Italy and the world.
The wines from the “Coste†come from the separate vinification of grapes from some historic areas that have always been deemed to be highly valued: Costa de Campu di Manarola, Costa de Sera di Riomaggiore, Costa de Posa di Volastra. They represent the result of a careful selection born from the will to transfer the specific characteristics of the micro-climate and the slight differences in the percentages of the composition of the blends to the wine, and thus enhance them.
The same grapes used in the dry white wine, carefully selected and left to wither on the racks for a long time, away from direct sunlight, result in the most valued wine of the Cinque Terre: the Sciacchetrà . Produced in extremely limited quantities every year, this wine is the "feather in the cap" of the Cooperativa Agricoltura.
CINQUE TERRE SCIACCHETRÀ
Type: Sweet White Doc - Grapes: Bosco 80%, Albarola 15%, Vermentino 5%. – Alcohol Content: 14% - Amber, bright and dense with intriguing topaz reflections. The nose is very intense with a long and enveloping persistence, which captures clear scents of candied orange, dried figs, dried apricots and hazelnut. The palate offers a very complex structure, with clear sweet sensations adequately balanced by an abundantly fresh taste and a long and persistent follow through. The result of a meticulous selection of grapes left to dry naturally on the racks for about two months. The fermentation takes place with partial maceration on the skins with frequent mixing, and then aging continues in steel vat for about 16 months. As a young wine it is ideal with spicy cheeses and textured desserts. With time it becomes an excellent sipping wine.
CINQUE TERRE COSTA DA POSA
Intense straw yellow with soothing yellow reflexes, crystalline and with a good consistency. The nose is intense and persistent with distinct echoes of wild flowers, acacia honey, broom and fine marine sensations. The bouquet is pleasantly balanced with soft tones and a good fresh, full-bodied taste leaving a savoury and mineral after-taste. It ferments in steel vats and matures for about five months on its own yeasts.
CINQUE TERRE COSTA DE SERA
A lovely intense straw yellow with decisive green-yellow hues, crystalline and consistent. The range of aromas, rich in perfumed sensations that reflect the aromatic herbs that grow naturally in the original soil, like mint and liquorice, is fine and clearly persistent. It is dry to the taste, soft and warm, full-bodied and fresh in a pleasant and well-balanced finale. In the pre-fermentation phase the must is subjected to a brief maceration on the skins; subsequent fermentation and ageing phases are done in steel vats.
CINQUE TERRE COSTA DE CAMPU
It is straw yellow in appearance with subtle golden highlights, brilliant and with a good consistency. It has an intense and persistent nose, very refined and elegant, with aromatic echoes of sage, Mediterranean vegetation and more subtle hints of citrus and wild flowers. The bouquet is rich, soft and full-bodied, pleasantly rounded and fresh hinting at a delightful capacity to develop. In the pre-fermentation phase the must is allowed a brief maceration on the skins for about 12/18 hours, subsequent fermentation and ageing phases are done in steel vats only.
CINQUE TERRE D.O.C.
A lovely intense straw yellow in appearance with fleeting yellow-gold hues , crystalline and with a good consistency. It has an intense and persistent nose, very refined and elegant, with the distinct aromas of wild flowers, broom, honey and the more subtle notes of citrus fruits. It has a dry, warm bouquet, fresh and full-bodied, essentially well-balanced with an extended and persistent finale with a good relationship between taste and smell. Fermentation is without skin contact at a controlled temperature with a brief maceration on the yeasts and subsequent ageing is in steel vats.
