/d͡ʒakːˈɛ/
- Ciambrusca
Red
Giacchè stands as a teinturier grape variety, functioning as a color-enhancing agent akin to the members of the Colorinos family.
Traditionally, Giacchè served to enrich the color of wines produced elsewhere, yet over time, its use waned, risking the grape’s extinction.
To date, no genetic studies have been conducted on Giacchè accessions. Consequently, it remains unclear whether Giacchè constitutes a distinct variety or merely a biotype of one of Italy’s many color-enhancing agents.
Both dry and sweet versions of Giacchè wines are made.
Map of historic hometown
- N/A
Dry Giacchè wines boast a profound saturation, displaying a deep purple hue. They offer robust aromas and somewhat robust flavors, featuring notes of prunes, cocoa, and herbs, often accompanied by a delicate floral undertone.
Giacchè wines deliver genuine structure with relatively smooth tannins.
The air-dried versions, made from grapes left on the vine with the stalks severed or twisted, presents a richness and intensity. It unfolds with heady aromas and flavors reminiscent of chocolate syrup, roasted coffee beans, dried aromatic herbs, and red cherries macerated in alcohol.
Visual Flavour Profiles:
