WHITE WINE RIPASSO.
Once the Sciacchetrà grapes have been pressed, we take the skins and put them into a tank of third-press Cinque Terre DOP and leave them there. The magic of ripasso wine comes from the hands of those who know the art of winemaking.
25,00 €
Out of stock
Once the Sciacchetrà wine has finished its fermentation, the grapes that have been fermenting for 21 days are removed from the wine and pressed by hand. At this stage, the grape skins are still impregnated with Sciacchetrà grape must, and they are placed at the bottom of a small tank and then submerged under our white wine. The quantity of wine added must be slightly inferior to the amount of Sciacchetrà that was obtained from pressing. The skins are left for 18 to 20 hours in this tank, which is then re-pressed and decanted.
It ages in small tanks or in glass demijohns for at least 7-8 months.
Near the end of August, the wine is tested to see if it is ready for bottling or if it needs a longer aging period before it is ready.
The story goes that historically, the grapes destined to become white wine were pressed quite intensely, in order to extract every last drop. But the final pressing was too severe even for the most forgiving of palates. As a result, this wine was not mixed in with the “vin bun” — today’s Cinque Terre DOP — but was stored until the moment when it could be mixed with the skins from the Sciacchetrà grapes, adding both aroma and structure as it went through an additional fermentation.
© Cantina Capellini 2026
