Style
Type
Sparkling
Winemaker
Francesco Annesanti
Appellation
Valnerina
Varieties
Moscato
Farming
Biodynamic
Vinification
"Rifermentato in Bottiglia" - translates to "refermented in bottle". In this technique, the moscato is pressed whole cluster (Raspato - on the stems) and fermented until dry. IN the spring the wine in then bottled and a new fermentation is started in bottle with frozen must (pressed juice) from the previous harvest. The wine finishes, unfined and unfiltered, in bottle.
Features
Bottle, Swing-top Closure
Available Sizes (L)
0.750
Distribution Area
Delaware, New Jersey, and New York
Shelf Talkers
Tasting Note
This is a pet nat of Sangiovese. Aleatico must is used for the secondary fermentation. It’s a pretty, hazy pink color. Lively, dry, easy to enjoy. A perfect lunch bottle. Raspo is stem in Italian, a reference to the whole cluster fermentations Francesco employs to create this singular bubbly. Francesco uses no additives in his wines, only a small amount of sulfur (20mg/l) when filling the vessels.
2 Commerce Dr. Suite 3 Moorestown, NJ 08057
Office 800.245.0184
Fax 856.985.5848
