DESSERT SWEET WINES

Imagine stunning grapes from an old vine, with which to make a rich, full-bodied, scented, persistent, enveloping wine.
Imagine concentrating these aromas, this fullness, this persistence in a small bottle, not before refining them for a year in an oak barrel.
Imagine the perfect balance between sweetness and freshness, those that never get tired and ask for another sip.
These are the “annafrancesca” sweet wines, sweet but not too much, only a few bottles to savour to the last drop.

PASSITO OF MOSCATO GIALLO

Grape variety: Moscato giallo 100%
Training system: guyot
Grape harvest: handmade in the first ten days of September
Winemaking: three months of grapes drying. Ageing for at least one year in stainless steel tank then at least four months in bottle
Bottle: 375 ml
Alcohol content: 13,5% ABV – 13,5% vol
Sugar content: 109 g/l
Acidity: 5,85 g/l
Color: intense gold yellow
Scent: acacia and orange blossom, candied citrus peel, ripe apricot, tropical fruits and honey
Flavour: enveloping, fruity, fresh and well balanced between sweetness and acidity
Food pairing: dry mignon pastries, cakes and creamy dessert, aged and herb cheese
Suggested service temperature: 10°C – 57°F

ITALIAN TRASH DISPOSAL:

BOTTLE GL70 : GLASS BIN

CORK FOR51: CHECK MUNICIPAL PROVISIONS

CAPSULE PVC C/PVC90: PLASTIC BIN

“BATTISTA” – PASSITO OF MERLOT

Grape variety: Merlot 100%
Training system: spurred cordon
Grape harvest: handmade in the first ten days of September
Winemaking: three months of grapes drying. Ageing for at least one year in American oak barrique, then at least four months in bottle
Bottle: 375 ml
Alcohol content: 14% ABV – 14% vol
Color: intense dark red
Scent: rich and intense with notes of violet, red fruit jam, cherries in spirit and wood
Flavour: deep and persistent, a good balance between sweetness and acidity, and refined tannicity
Food pairing: cocoa desserts, dark chocolate and aged cheese or on its own as a meditation wine
Suggested service temperature: 10°C – 57°F