Erik Longabardi

9.2

You need more Italian soda in your life — 5 years ago

Matthew S

9.2

Great white wine. Sweet but not too sweet. Smooth. Mildly crisp. Easy finish. — 6 years ago

Angelo Rosati

9.0

Citrus but not over the top. Awesome with fresh fish and pasta while in Cinque Terre — 7 years ago

Steve Rura

9.0

Acidity and salinity on a terrace — 8 years ago

Karan

9.0

Bought it from Aldi! I think it was like 7 euros....absolutely worth it! — 8 years ago

Lori Curtis

9.0

Nice and refreshing wine. Goes great with pesto fettuccine with shrimp. — 8 years ago

Jay Boberg

9.0

Grapes are Bosco + Vermintimo + Alvaro's - drinking with Elana Lande, top sommelier for Cinque Terre region at her wine bar — 9 years ago

Blaine Verde

9.3

Sea mist aromatics prevalent, background stone fruit, medium plus sapidity. Complex, evolving, intense minerality. Oyster shell. medium + acid. Leaner than regular CinqueTerre. Single vineyard blend of bosco/ albarola / Vermentino. — 9 years ago

Reid Kinnett

9.4

Pineapple and citrus, delicate mineral and tarragon! So good! — 10 years ago

Jon Fine

9.7

had at The Pines -- super herby Malvasia blend, really huge texture but still singing with acidity. Crazy good. — 11 years ago

Bjorn Kirchdorfer

9.8

Super smooth Pinot — 11 years ago

A E Weber

9.5

Mama mía! Bella vino! Rich, complex, well-suited for pasta, and when you quaff the Cinque, you’ll know why it’s rumored to be served in Heaven. — 5 years ago

Per Moritz

9.0

Dry, fruity and some oak. — 7 years ago

Michael Piaker

9.2

4 May 2017. La Cave de Septime, Paris, FR. — 7 years ago

Mitja Sirk

Production La Subida, Aceto Sirk

9.1

Old school Cinque Terre with 4 days skin contact and one year barrel ageing. Taste wonderful. Er Giancu is a 24 days skin contact Cinque Terre white. — 8 years ago

with Marta

Kyle Harvey

9.0

Vermentino based blend from the terraces of Cinque Terre, refreshing and actually salty and sweet with right amount of acidity. Perfect for Ligurian seafood. #qpritalianriveria — 8 years ago

Dana East

8.9

Nice blend from Mendocino county. Tripathis brought it, we had a great time. — 9 years ago

Eric Hastings

Beverage and Bar Coordinator Jean-Georges NYC

9.2

Old Nebbiolo...always amazing — 9 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.4

A new label for this outstanding producer from Verona — 10 years ago

Noemi Loarte

9.5

Gift from vivian — 10 years ago

Davide Mingiardi

9.3

Trebbiano Emiliano prodotto da Vanni Nizzoli, premitura soffice e fermentazione in rosso per tre giorni. Rifermentazione in bottiglia naturale di 6 mesi. 680 bottiglie prododitte — 11 years ago

with Vincenzo, Paolo and 1 other

Amer S. Ahmed

9.0

Complex expression of a Cinque Terre white. Medium gold in color with tons of white peach, orange and lemon rind, a salty tang not unlike a manzanilla sherry, orange marmalade, apricot, and a tarragon finish with marcona almond notes. Superb with food and nice if tending savory to sip on — 6 years ago

Shawn R

9.2

Last harvest paired well with Key Lime Pie. — 7 years ago

Chris MacLean

9.3

Alas, a great showing for this great white. Very persistent and mineral driven, yet round generous too. But I don't get the sense it wants more bottle age. — 7 years ago

with Gianluct, Marta and 3 others

Jonas Johansson

9.5

Sweet Campari substitute. Real bugs harmed lol — 8 years ago

Rachel Debasitis

9.0

We bought this while on vacation in Vernazza. Light, crisp, (that can't be a word but it fits). — 8 years ago

Blaine Verde

9.2

2009 Cinque Terrre Sciacchetra. 80.15.5 Bosco.Albarola.Vermentino. Passito style from eastern Liguria. Grown in sea mist on jagged cliffs. Rich, viscous, nutty, candied orange peel, dried fig, apricot. Mature, complex, meditative, special, scarce, fun, engaging. From a vanishing culture of less than twenty producers. 500 cases made 15 to SF. — 9 years ago

Pascaline Lepeltier, MS

Master Sommelier, Wine Director Rouge Tomate New York

9.0

If you want to introduce people to skin macerated white, this is a great little wine — 10 years ago

Aleco Chigounis

9.7

All say every day. Gimme pizzas. Gimme. This. — 10 years ago

Michele Papakie

9.8

So, in Italy, none of us could pronounce this one ... We just called it "Suck-it-Dry!" Close enough. — 11 years ago