#HOTGV: On Sciacchetrà with Terra di Bargòn
For the third episode of Heard on the Grape Vine podcast, I travelled to Liguria, in northern Italy, to learn more about Sciacchetrà, a passito wine unique to the Cinque Terre.
You’ve probably seen the word passito on bottles of sweet wine from all around Italy so let me begin by explaining what that is. Passito is the Italian name for a type of sweet wine made from the juice of grapes that have been allowed to dry before being pressed. The drying process concentrates the sugar in the grapes so that sweet wines can be produced. The residual sugar, left at the end of the fermentation process, is what you can taste on your palate.
In the Cinque Terre, a special type of passito is produced and it goes by the name of Sciacchetrà. It is made by fermenting the juice of the raisined grapes with the must (grape skin, pips and all) to produce a concentrated, tannic sweet wine.
In Riomaggiore, one of the villages of the Cinque Terre, I met Roberto Bonfiglio and Alessandra De Cugis. They are the husband and wife team behind Terra di Bargòn, a cantina which produces only Sciacchetrà. Alessandra and Roberto welcomed me to their home somewhere half way up the Ligurian hills. Surrounding it were gnarly vines of some 25 years, trained in a high pergola. There, looking out over the Cinque Terre, they talked about their Sciacchetrà.
For me, it was incredibly awe-inspiring to learn that the couple, now in their 60s, are producing this passito wine which the younger generation has abandoned because they deemed it too hard. But I’ll let them explain their own wine.
The wine we tasted was the Terra di Bargòn Reserva 2009, a concentrated wine with notes of bruised apple, prune, dried apricots and a nutty tang. It’s far from the lusciousness typical of passito so if you’re not a big fan of sugar, this could be the sweet wine for you.
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