The grapes are vinified in white in steel at a controlled temperature. Once fermentation is finished, the wine remains on its yeasts for four months, during which a couple of battonages are carried out weekly so that the wine regains its structure and aromas from the yeasts.
Bright straw yellow; nose dominated by fine hints of lemon balm, hawthorn, and grapefruit with a mint finish. Acidity and flavor balance each other, giving balance and persistence.
Bosco, albarola and vermentino grapes from all the 5 villages.
Campo al Sole
The grapes are vinified in white in steel with indigenous yeasts. After fermentation, the wine remains on its yeasts for approximately six months until bottling, during this period at least two battonages are carried out per week to enrich the wine in both taste and nose naturally. Aging 50% in steel and 50% in wood for 6 months.
Vivid straw yellow; the nose begins with fruity and mineral notes, then transitions to spices and medicinal herbs.
Bosco, albarola and vermentino grapes from Vernazza.
It is a difficult raisin wine to obtain, the best bunches are harvested prematurely (mainly Bosco grapes), and they are hung on strings in the stone cellars or spread out on racks.
They will remain like this until November 1st, weather conditions permitting, avoiding mold or excessive drying.
The suggested step is to shell the fruit by hand, berry by berry, taking care to discard the unhealthy fruit.
We move on to the pressing phase; from that moment the wine remains in steel or wood for the fermentation phase.
Going from must to wine, it remains refined for 18 months.
The grapes are vinified in steel with indigenous yeasts in contact with the skins for at least three weeks without temperature control. During fermentation, various pumping overs are carried out to extract aromas, tannins, and color from the skins. At the end of fermentation, the wine is separated from the skins and remains in contact with the noble lees for 12 months.
Amber yellow; aromas of apricot, candied citrus fruits, dried medicinal herbs, turmeric, and iodine. On the palate, the sweet and creamy dynamic is innervated by the flavor.
Bosco, albarola and vermentino grapes from all the villages.
Cian du Corsu
The grapes are cold macerated for 18 hours and then vinified in white in steel at a controlled temperature. After fermentation, the wine remains on its yeasts for approximately six months until bottling, during this period at least three battonages are carried out per week to enrich the wine in both taste and nose naturally.
Vivid straw yellow; the citrus and Mediterranean scrub scents are elegant, expressive, and vibrant until the finish is sapid and long.
Bosco, albarola and vermentino grapes from Monterosso.
A Scià 5 Terre
The fermentation process in steel is followed by passage through barriques until bottling.
Intense straw yellow; scents of white flowers, savory and warm. Shy to the nose, deep and elegant in the mouth.
Vermentino grapes from Monterosso.
A Scià IGT
Fermentation in steel followed by aging in barriques.
There is all the beauty of the territory, including flowers, cherries, and Mediterranean scrub.
The palate is intense, vibrant, and juicy, and reaches a deep finish with subtle tannins amplifying.
Merlot and syrah.