Local Wines

The Cinque Terre boasts a remarkable selection of 5 white wines that hold a controlled designation of origin (DOC).

Cinque Terre
Costa de Sera

color: straw yellow more or less intense, vivid;
aroma: intense, clear, fine and persistent, composite;
flavor: dry, savory, intense, pleasant;
minimum overall alcoholic degree: 11.50% vol;
minimum total acidity: 5.0 g/l;
minimum net dry extract: 15.0 g/l.

Cinque Terre
Costa de Campu

color: straw yellow, more or less intense, vibrant;
aroma: intense, clean, fine, and persistent, complex;
taste: dry, savory, intense, pleasant
minimum overall alcohol content: 11.50% vol;
minimum total acidity: 5.0 g/l;
minimum net dry extract: 15.0 g/l.

Cinque Terre
Costa de Posa

color: straw yellow, more or less intense, vivid;
aroma: intense, clear, fine, and persistent, complex;
taste: dry, savory, intense, pleasant
minimum overall alcohol content: 11.50% vol;
minimum total acidity: 5.0 g/l;
minimum net dry extract: 15.0 g/l

Cinque Terre
Sciacchetrà

color: golden yellow amber, with beautiful vivacity;
aroma: intense, charateristic honey scent, pleasant;
taste: ranging from sweet to off-dry
minimum overall alcohol content: 17.00%
minimum total acidity: 5.0 g/l;
minimum net dry extract: 23.0 g/l.

Cinque Terre Doc

color: straw yellow, more or less intense, vivid;
aroma: intense, clear, fine, persistent;
taste: dry, pleasant, savory, characteristic;
minimum overall alcohol content: 11.00% vol;
minimum total acidity: 5.0 g/l;
minimum net dry extract: 15.0 g/l.

Quality information and product characteristics exclusively attributable to the geographical environment.

The DOC Cinqueterre refers to various types of wine that, from a chemical and organoleptic point of view, exhibit characteristics that allow for a clear identification of its typicity and its connection to the territory.
The peculiarities of the grape varieties used for the various types, thanks to the influence of the geographical environment in which they are cultivated (climate and established winemaking practices in the area, suitably differentiated for each type), result in wines with very recognizable characteristics.
In particular, the wines are distinguished by modest acidity, soft colors, fine and delicate aromas mainly floral, and a savory taste.

The uniqueness of the territory is to be found especially in the agricultural nature of the Cinque Terre, and in the requirement to overcome the lack of adequate spaces for practicing agriculture and the production of products that historically served to sustain the local populations. It paints a picture of a land that is not at all stingy with fruits if worked with diligence, great expenditure of energy, and rationality. It is rather a land that does not offer certainties, in some respects treacherous, where even a dry stone wall, collapsing suddenly, or a path walked with little attention,
wrapped hidden dangers.
What has certainly made this land famous is undoubtedly its splendid landscape, but certainly also its fruit, the wine of the Cinque Terre: the famous "Sciacchetrà" and the dry DOC white.
The term "sciachetrà," with which the fortified wine is marketed and now known everywhere, is documented only towards the end of the nineteenth century.
It seems that one of the first to use it was the Macchiaiolo painter Telemaco Signorini who, in his memoirs of Riomaggiore, recalling the many summers spent in the village of Cinque Terre, states that "in September, after the harvest, the best grapes are laid out in the sun to obtain the fortified wine or the sciaccatras."

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