Bosco is one of the most intriguing grape varieties of Italy’s western coast. At its best, it is expressive and full-bodied, with an aromatic profile that includes ripe fruit and Mediterranean herbs. It has both acidity and structure, making it suitable for both traditionally vinified white wines and sweet wines.
The latter is most evident in the few remaining bottles of Sciacchetrà that are still produced today. In both the sweet and dry versions, Bosco is usually blended with Albarola and Vermentino—more out of tradition than necessity.
Bosco was first documented in the 1830s. Its precise origin remains unknown. According to legend, it was brought to the Cinque Terre from the forests (bosco in Italian) of the Genoese Marquesi Durezza. After the devastation caused by phylloxera, Bosco—like viticulture in general—virtually disappeared from the Cinque Terre. Many former winemakers turned to fishing instead.
The variety was reintroduced by a few wine-loving clergymen. Today, for the small number of dedicated winemakers still committed to transforming Cinque Terre grapes into wine, Bosco is undoubtedly the most important variety.
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