Sciacchetrà is primarily produced with Bosco, Albarola and Vermentino grapes, cultivated in Cinque Terre and also used for the production of the dry white wine Cinque Terre DOC.
The grapes are allowed to dry, away from the sun and in an airy place, for over 70 days, in winter months.
After being carefully de-stemmed, sometimes by hand, the selected grapes are pressed and fermented in steel or wooden tanks for 18 months.
The process of vinification must necessarily take place after November 1 following grape harvesting, because of both tradition and Italian official regulations.
Vinified in steel tanks, in contact with the skins. The wine is aged in small barrels for at least 1 year (3 years in case of Sciacchetrà Riserva) and then sold in bottles of 375 ml.
In the Cinque Terre Sciacchetrà Museum situated in Via Discovolo, Manarola, you can get to see the tools used to prepare this sweet local wine.