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.
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).
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.