The mystery of the name

Tradition has it that sciac and trai ("crush" and "leave there" in the dialect of the eastern Ligurian dialect) is both the origin of the name and an indication of how this literally unique passito is created in the world.

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The nobility of the origins

The Sciacchetrà comes from the withering of three particular vines: forest (80%), vermentino (15%) and albarola (5%). The wood, typical of the Cinque Terre, loves the sun, the glare of the sea. It is considered "a white vine with a red soul". Hence its somewhat wild strength (which gives it its name).

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The product

The result of a lot of work is an emotion, in every sense

Discover technical details and ideal combinations

Magiöa D.O.C

l Product

The name of this cru derives from that of the vineyard of Buranco from which the grapes that compose it are harvested. The creation of this wine has been sought to rediscover the characteristics of the ancient wine of the Cinque Terre, combining the tradition of alcoholic maceration of the skins, with the innovation of the control of fermentation temperatures. The three varieties that make up the Cinque Terre wine: albarola and vermentino woods, come exclusively from their own vineyards and are grown, harvested and vinified separately to better enhance their characteristics. The result is a wine with a great structure, which, thanks to its high quality level, has gained widespread approval since its debut.

Cinque terre D.O.C

The product

We return to the "normality" of the Cinque Terre with a white. But it is a "golden" normality, given the excellent quality of this Cinque Terre D.O.C. It comes from wood grapes (60%), vermentino (20%) and albarola (20%).

Rosso Buranco

The product

A wine undoubtedly destined to surprise: a red wine in the Cinque Terre! A successful venture, however, thanks also to the commitment and expertise of Buranco's oenologist, Sergio Pappalardo, whose Salernitan origins, perhaps, make him particularly attentive to the viticulture of the coast, to wines that are born in the face of the sea. It is a blend of Mediterranean Bordeaux blend (cabernet sauvignon and merlot) with an Australian one (cabernet sauvignon and syrah). The fermentation takes place in steel, with a maceration of 20 days, and soft pressing at the racking. Aging requires 12 months in French oak barrels and tonneau, 8 months in steel and 4 in bottles.
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