The wines of Cinque Terre are produced through ‘heroic viticulture’—grapes grown on impossibly steep terraces, harvested by hand, carried by monorail or on farmers’ backs. This isn’t industrial wine; it’s liquid history.
Every sip of Cinque Terre wine carries the taste of the terraces—the stone walls built by hand, the salt wind, the stubborn vines that cling to the cliff. This is wine with a story.
The classic white wine of the region, made primarily from Bosco, Albarola, and Vermentino grapes. Expect crisp acidity, mineral notes from the sea-salt air, and flavors of citrus and white flowers. Perfect with the local seafood. Best producers: Cantina Cinque Terre, Buranco, Possa.
Cinque Terre DOC White
This golden nectar is made from the same grapes, but they’re dried on racks for months before pressing. The result is intensely sweet, with notes of honey, apricot, and Mediterranean herbs. Only 3,000 bottles are produced annually. Expect to pay €30-50 for a small bottle—and it’s worth every euro.
Sciacchetrà: The Rare Dessert Wine
Enoteca Internazionale in Monterosso offers flights with knowledgeable staff. Cantina de Mananan in Corniglia has a terrace with views over the vineyards. Nessun Dorma in Manarola pairs wines with their famous bruschetta. For vineyard visits, contact Cantina Cinque Terre to arrange a tour.
Where to Taste
Cinque Terre white pairs beautifully with acciughe (local anchovies), trofie al pesto, and any fresh seafood. Sciacchetrà shines with aged cheeses, cantucci biscuits, or simply sipped alone after dinner. The local restaurants know these pairings—ask for recommendations.
Pairing Local Wine with Local Food
Food & Drink
January 25, 2026
8 min read
From crisp whites to rare Sciacchetrà, discover the ancient winemaking traditions of the Ligurian coast.