Uncategorized – Sciacchetrà Terra di Bargòn https://terradibargon.com/blog/en/ Sciacchetrà cinqueterre | Una nuova azienda agricola con una lunga storia. Wed, 19 Aug 2015 16:41:46 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 An interview on the production of Sciacchetrà https://terradibargon.com/blog/en/an-interview-on-the-production-of-sciacchetra/?utm_source=rss&utm_medium=rss&utm_campaign=an-interview-on-the-production-of-sciacchetra Wed, 13 May 2015 10:27:43 +0000 http://terradibargon.com/blog/?p=1334 Heard on the Grape Vine #HOTGV there is a drinks podcast by Qin Xie for Amateur Wine. It is the result of a visit organized by Cristina Gelvi , press agent for  Regione Liguria.

http://amateurwine.co.uk/hotgv-on-sciacchetra-with-terra-di-bargon/

panoramica Bargòn

]]> Wine tasting of Sciacchetrà in our cantina https://terradibargon.com/blog/en/1226/?utm_source=rss&utm_medium=rss&utm_campaign=1226 Tue, 24 Feb 2015 18:03:27 +0000 http://terradibargon.com/blog/?p=1226 Terra di Bargòn’s “cantina” (where wine is produced, stocked and sold) can be visited by appointment  for tasting.

 

 

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]]> Memories: the starting point of “Terra di Bargòn”. https://terradibargon.com/blog/en/memories-the-starting-point-of-terra-di-bargon/?utm_source=rss&utm_medium=rss&utm_campaign=memories-the-starting-point-of-terra-di-bargon Tue, 24 Feb 2015 17:56:09 +0000 http://terradibargon.com/blog/?p=1218 One of the most demanding activities in 2009 when Azienda Agricola Terra di Bargòn started as a small business,  has been the renewal of the old cantina. Here Roberto is cleaning the walls from old plaster.  The  result  was achieved with the help of a number of friends who helped us both in the redesign and in the manual work necessary for the renewal.

ristrutturare la cantina

]]> In tasting Sciacchetrà, which flavours go best ? https://terradibargon.com/blog/en/flavour-combinations-in-tasting-sciacchetra/?utm_source=rss&utm_medium=rss&utm_campaign=flavour-combinations-in-tasting-sciacchetra Tue, 24 Feb 2015 17:52:55 +0000 http://terradibargon.com/blog/?p=1165 Sciacchetrà until recently was locally called “renfurzà” which means strenghthened, a wine which has been strengthtened as the best grapes have been dried in the wind. It was produced in small quantities in all families and was only drank for Christmas,  birthdays or baptism, it was also considered important  as a gift to doctors and lawyers, the very important professions of the time.It was usually drank at the end of the meal with “pan dolce genovese”.

Today somellier teach us new flavour combinations looking for contrast  with the sweetnes of the passito wine. It is of special interest with mature goat chese or cheese marbeled with green or  with walnuts.

16° centigrades is the best temperature for tasting the full flavour of Sciacchetrà, its quite fine gustative quality and to appreciate its very  intense level of scent.

 

 

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]]> Pruning in a mild climate https://terradibargon.com/blog/en/prune-in-a-mild-climate/?utm_source=rss&utm_medium=rss&utm_campaign=prune-in-a-mild-climate Tue, 24 Feb 2015 17:39:48 +0000 http://terradibargon.com/blog/?p=1217 2015-01-10_0001
Pruning in a mild January it’s really pleasant.

( I had to update, in rereading it I noticed that I had made an English mistake!)

 

 

 

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