…….is produced from a long standing experience and seleted Bosco, Albarola e Vermentino grapes during the grape harvest and immediately layed out on the trellises and the breeze of Bargòn. Protected from the sun and the rain by the impressive construction of the trellises makes it an ideal place for the grapes to dry. Two months later, in the vinery (cantina) the grapes are picked one by one from the dried bunches. They are subsequently  gently pressed and left to ferment for two weeks  in the mustb efore pressing.
The Sciacchetrà  improves on its yeasts in stainless steel barrels for about twenty months.
Unique! It is a wine for “meditation”..
Best tasted  with  seasoned cheeses, blue cheese
dried pastries or Pandolce Genovese, fruit cake from Genoa.

It is thanks to Paul, expert in naming, that Terra di Bargòn become a meaningful name for Roberto in his new role. The graphic image was worked out with mastery by Anna with a discussion that has been intese. Fatigue and beauty, in the nature of this place next one to another, are the tissue of the ciàn ( terraced land) and tin the writing of Sciacchetrà. The “scheda tecnica” with all the synthetic information regarding Sciacchetrà Terra di Bargòn, inserted in the  packaging box with the wine, as well as all the off-line comunication is written with the words of Gianna. Martino, in producing this web site has translated and interpreted contents and emotions that have slowly  unraveled and revealed themselves.