During the grape harvest the Bonfiglio brothers select with their long standing experience only the best grapes of Bosco, Albarola and Vermentino. The grapes are and immediately layed out in the most ventilated place in Bargòn.
A variable number of trays made with wood and wire mesh are put one over the other creating an impressive construction where grapes can dry without being exposed to the sun or the rain. When the grapes are dry to the optimal level, more or less two moths later ( never before the 1st of November) they are carried to the winery in Riomaggiore.
Vinification:
In the winery the grapes are picked one by one from the dried bunches. They are subsequently gently pressed ( once this operation was done using feet) and left to ferment for two weeks in the must
before pressing with the winepress (torchio). The Sciacchetrà fines on its yeasts lees, in stainless steel barrels for about twenty months
