At last year's Wine and Dine Festival, I tried a wine from Cinque Terre, a dry one that is. Cinque Terre is a strip of beautiful rugged coastline where the "boot of Italy joins onto the European mainland on the French side. It basically consists of five fishing villages which were only accessible by boat until the railways were built in the late 19th century. Tourism is booming but agriculture especially viticulture has suffered. I remember reading in Decanter some time back (turned out to be 2001) that the local authorities would give you free vineyard land provided that you cultivated it and made wine, (or employ the locals to do the same). As for its wines, I had already tried the sweet passito version Sciacchetra before and written it up in the blog previously. The dry version shares the same cepage: Bosco, Albarola, Vermentino etc, but with fresh as opposed to dry grapes, the sugar is all fermented out.
The wine I tried last year was a golden yellow colour, with a crisp acid nose with a touch of fruitiness. There was a hint of sweetness to the fruity acid palate, giving way to a lemony acid backbone.
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