Winery Overview
Francesco Annesanti says that his soul is in his wine. Annesanti is located in Valnerina, an idyllic little corner in Southeast Umbria. There, nestled in the foothills of the Sibillini Mountains, known more for its abundance of streams and waterfalls than for wine, Francesco makes some of the most pristine and delightful natural wines coming out of Umbria today. In 2014, he took over his family’s polycultural farm, consisting of vines, olives, cereals, and livestock. He gradually expanded the 4-hectare mixed vineyard planted by his grandfather to now include 13.5 hectares of indigenous Umbrian varieties, and is continuing to grow! Francesco produces wine in the most natural way without additives or clarifications, using only steel, demijohn and amphora with minimal additions of sulfur, if any. Simply put, few wines are as joyous as these; idiosyncratic and full of character, without being the least bit rustic. His wines are honest, pure and striking for their zen-like harmony, impeccable balance, and beautiful transparency.
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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.
Tasting Notes
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.
