Ross Hensley

8.9

Great local white wine. Unpretentious yet nice acidity and perfect with my sardines and Melba’s mussels. — 6 years ago

with J and Melba

Sergio Del Rio

9.4

Nice dinner after a long drive to Pisa and then to La Spezia fo a visit to Cinque Terre — 7 years ago

Louis Schofield

Sommelier/Wine Merchant East End Cellars

9.6

Mid weight, great super bright red fruit, tiny touch of balsamic/VA lift. Great suggestion from the Somm at Terroni in LA — 8 years ago

Steve Rura

9.0

Acidity and salinity on a terrace — 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

Cindy Glennon

9.4

Monterosso al Mare!! Visited in 2013. Found at Salem Wine Imports — 9 years ago

Oscar Perez

9.4

Perfect for pasta and meat sauce! — 9 years ago

Luca Balletti

9.7

Annata 2007. Colore giallo vivo, luminoso. I profumi continuano a cambiare, all’inizio fiori e idrocarburi, poi viene fuori la frutta matura e le erbe aromatiche. In bocca è avvolgente, salmastro, persistente. Un vino da tenere sempre in cantina, un grande vino ligure. — 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

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

Richard Betts

Master Sommelier/Winemaker/Mezcalero Saint Glinglin, Sombra

8.9

On the beach, with the fish :) — 11 years ago

Per Moritz

9.0

Dry, fruity and some oak. — 7 years ago

Peter French

9.2

Biodynamic farm near Cinque Terre — 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

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

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

Andrew Edson

9.0

Really nice blend had while in Cinque Terra. Needed some time to breathe — 9 years ago

Morgan Diamant

9.0

Had at Tortuga in Cinque Terre at Monterosso al mare with Jette, very nice white. Pear and apple up front. Floral notes (roses) on the finish. Very easy drinking. Hints of vanilla and popcorn on the nose, but the palate exceeds nose. Blend of Bosco, Albarola, and Vermentino — 10 years ago

Jeff Burrows

9.3

Very fun dessert wine, late harvest, dry the grapes for 60 days, ferment on skins — 10 years ago

François Canu

9.7

Exellent meilleur vin ligure — 11 years ago

Shawn R

9.2

Last harvest paired well with Key Lime Pie. — 7 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

Said Medina

8.9

Delicious....racy, bright, ripe, crisp, refreshing. — 8 years ago

K

9.0

Perfect red for our 1st day in Recco — 8 years ago

with Meg

Lori Curtis

9.0

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

grape friend

8.9

Perfectly refreshing seaside in Cinque Terre with our frutti di mare. — 9 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

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

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