Enoteca da Eliseo offers 99 differents grappa, dozens of wines, liquers and beers from all over Italy; fresh olives and capers tasting.
The list that we propose below has a few examples of the main local products. For more info contact us.
The DOC was granted in 1973 and production is limited to the coastal areas of the Cinque Terre in the Province of La Spezia, and specifically to the territories of the communes of Riomaggiore (including Manarola), Vernazza (which includes the village of Corniglia, whose wine has been known since Roman times) and Monterosso al Mare, together with two adjacent areas within the commune of La Spezia: Tramonti di Biassa and Tramonti di Campiglia.
The wine is produced from a must containing at least 40% of the Bosco grape, but may also contain up to 40% of Albarola and/or Vermentino and up to 20% of other white-berried grapes approved and/or recommended for the Province of La Spezia.
The wines tend to be dry, with straw yellow colour, and a delicate aroma.
Sciacchetrà (pronounced "shàck-eh-trà”) is an ancient and legendary wine made from naturally dried grapes ('vino passito'). It is the quintessence of the Cinque Terre and is now almost as rare as it is famous. It's typically drunk with cantucci biscuits (but also with cheese or desserts).
Grappa is an alcoholic beverage, a fragrant, grape-based pomace brandy of Italian
origin that contains 35%–60% alcohol by volume (70 to 120 US proof).
It is made by distilling the skins, pulp, seeds, and stems
(i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste
by using these leftovers. A similar drink, known as acquavite d'uva, is made by distilling whole must.
Grappa is now a protected name in the European Union.
To be called grappa, the following criteria must be met:
1. Produced in Italy, or in the Italian part of Switzerland, or in San Marino;
2. Produced from pomace;
3. Fermentation and distillation must occur on the pomace—no added water.