Riomaggiore Wine Cellar, Cinque Terre

The Dau Cila wine cellar, restaurant and bar offers its guests an excellent selection of Italian wines, especially focused on wines produced in the Cinque Terre area. They are precious wines, suitable for the most demanding wine enthousiasts, and are the right choice to taste the traditional dishes of this land.

Among white wines the following producers are recommended:

from Riomaggiore: Cantine Litan, Bonanini S.H., Campo Grande, Walter De Battè;
from Volastra: Luciano Capellini;
from Manarola: Cantine Crovara, Tobiolo, Burasca, Forlini Cappellini;
from Monterosso: Begasti.

Among red wines we suggest:

Cinque Terre of Altare, Bonanni, De Grazia
Cinque Terre Ü Neigru de Pussaitâa
Rossese U Bastio,
Rossese Colli dei Bardellini
Ciliegiolo “Golfo del Tigullio”

Sciacchetrà

Schiacchetrà is a well known and fine dessert wine, as it is produced with the best selection of ripe grapes of wood grapes, albarola grapes and vermentino grapes, grown on the terracing at Riomaggiore, Manarola, Corniglia, Vernazza e Monterosso. After a partial withering protected against the sun, grapes are manually stripped off the bunch, and damaged grapes are eliminated. A strong grape pressing makes it possible extract aromatic substances from the skin, which remains in the fermenting liquid about ten days. Meanwhile, the “hat” which appears on the surface is broken three times a day to allow the extraction of colouring and tannic substances. Once it is pressed, must is poured back into the cask, where it will continue its fermentation for some more months. When the fermentation is over, wine remains in small oak casks to mature for some months, and later on in stainless steel containers for one year. In order to preserve the natural and typical tannic structure, wine is not filtered before being bottled.

We suggest: Cantine Litan, Bonanini S.H., Terra di Bargon, La Rinascita “Nero”

Wine connaisseurs are informed that Dau Cila wine cellar can also boast a large selection wines from other Italian regions such as Tuscany, Piedmont, Veneto, Abruzzi and Marche which we suggest you to taste with a great variety of bruschettas:

Dau Cila, Duu Spilorciu, Da Salute, Duu Guusu, Duu Enfuga, Duu Misciu, Dei Trogi, Da Betiga
with cold food:
octopus carpaccio with ruccola and small tomatos, anchovies with lemon, pear and parmesan cheese, marinated swordfish with pineapple, smoked tunny-fish with apples and lemon, salted anchovise “our way”, anchovies with lemon, ham and melon, focaccia from Liguria with pesto (basil and garlic sauce).
with salads:
seafood salad, ruccola salad with beans, tunny-fish with onion, bean salad, shrimps and onion, ruccola salad, dried tomatos and pine nuts, mixed salad, caprese with tomatos, mozzarella and basil.