Tasting Notes: Only the best Bosco grapes are used for drying for a couple of months in a dry and fresh place. After that period the dried grapes are separated by hand from the bunches. The juice is then left in contact on the skins for a period ranging from twenty to forty days, then a light pressing and is then left to ferment naturally. After the pressing process and aging in wooden barrels, Sciacchetrà rests for at least one year before being bottled. At first glance the ruby red color captivates. The bouquet is refined and complex with aromas including peach, apricot and various citrus fruits. On the palate a full-bodied mouthfeel, fresh and mineral with good sweetness. Long and persistent.
Estate History: Azienda Agricola Possa is a farm and winery in Riomaggiore, Cinque Terre. The vineyards are all terraced over the sea. Owner Samuele Heydi Bonanini began producing natural wines in 2004.
