Amongst all the Vernaccias of Italy, the Vernaccia di Serrapetrona both as a grape and as a wine is truly inimitable. A fancy local wine, the Vernaccia di Serrapetrona takes its name from the village of Serrapetrona, although in fact it seems to be derived from ther Ligurian hamlet of Vernazza, not a long way from the city port of La Spezia. 

However the case may be, it was long ago  introduced in the rather secluded hamlet within whose restricted limits it is widely grown. The production is scanty as only a little over 50 hectares of land is dedicated to its production, which cannot help but boost the renown of this ruby-red wine made by charmat or champenois methods.  Vernaccia sparkling wine bears the DOC classification and is made with grapes from the local vine, can be used alone or combined with a minimum percentage of red grapes from other local vines and has a persistent bouquet, full-bodied flavour, smooth tannin content and a slightly bitter after-taste.
The fragrance of vernaccia is best appreciated when it is drunk from a wide glass at a temperature of 12-14°C. It comes in two forms - sweet and dry: the former goes well with traditional cakes and biscuits, especially those flavoured with aniseed or must in the old marchegiano tradition. The latter which is best served at a temperature of 15-16°C complements all sorts of pork products, like the local, mouth-watering ciauscolo!