Sweet Wines

Moscatello di Castiglione Angelucci is a natural passito wine obtained from the original “Casauriense biotype” clone, cultivated between 250 and 350 meters on medium-loose soils in the Casauria area, about 40 km away. from the sea and close to the mountains.

Our Vin Santo In Pincis is produced only in the best years, when the conditions give the healthiest grapes and the highest sugar levels. Rigorously selected bunches of Trebbiano Toscano and Malvasia del Chianti undergo a long drying process, then the wine spends seven years in wooden barrels.

Avignonesi 's Vin Santo Occhio di Pernice is an extraordinarily rich sweet wine, produced from Sangiovese grapes and aged for 10 years in kegs. It exudes aromas of dates, dried fruit, panforte and sweet spices. On the palate it is sweet and sensual, infinite, with notes of cedar, salty candies and freshly baked biscuits

Forteto Pian dei Sogni Piemonte Brachetto Passito DOC is cherry red in colour. A wine with pleasant garnet reflections. Pian dei Sogni is produced in a hilly area at an altitude of over 400 meters slm It is made with the Guyot system according to traditional methods and by hand. This excellence comes from dried Bracchetto grapes. A Brachetto Passito Doc that stands out in terms of particular aromas and scents. Discover the hints of dried rose, strawberry jam, cherries in syrup and spices. Then savor it with hazelnut, walnut, almond, chocolate or chestnut cakes.

Tuscan Vinsanto… a wine whose origins are lost in the mists of time. Vinsanto in Tuscany is such an important wine full of meaning that it was difficult to buy, it was an ambition to make it at home with your own hands; in every family there was a person in charge of this art, usually the father or grandfather. The hypothesized origins of this exquisite drink, as well as those of its singular name are different and are lost in the mists of time. A Sienese legend says that in the 14th century a friar distributed a wine that healed the sick, hence the belief that it was a miraculous wine, "Santo". However, it cannot be excluded that the name "holy" derives from the use that has always been made of it during Mass.

They are bunches with thick and consistent skins, high alcoholic potential and sustained acidity, which we know can give interesting and unprecedented nuances in the raisin version.

Enveloping in the mouth, with a long and pleasant finish, it is to be tried with a slice of delicious chocolate salami, with a spicy zola crouton and even alone, in peace and relaxation.

With an intense ruby red color, it is a velvety wine, which contains hints of cherry, raspberry and dried fig. On the palate it reveals slight notes of violet that pamper and caress the end of the meal. Maximum Expression: 8-10 years. Vinification: On the skins for 18 days, followed by static decanting in large barrels. The wine is aged for 9 months in barriques and then rests for 6 months in the bottle.

Maculan 's Moscato Dindarello was obtained from 100% Moscato Bianco grapes grown on hilly soils of limestone and tuffaceous matrix located in the Breganze area (VI). After the harvest, the grapes were subjected to drying in the loft for about 1 month, a practice which allowed the grapes to obtain a higher sugar concentration. The alcoholic fermentation, aimed at transforming the sugars into alcohol, took place in steel vats. Before being marketed, this delicious straw wine rested for 3 months in the bottle.

PRODUCT IN LIMITED QUANTITY The Passito della Rocca wine was born as an experiment of the company to create a "sweet wine" different from the tradition of the area., Produced from 1988 to 2008

Sweet white Tuscan table wine produced with 25% Chardonnay, 15% Gewürztraminer, 60% Sauvignon Blanc, all vines that are part of a particular vineyard with south-west exposure.

Lu Bambinell is the dialect word with which the people of Campli call the newborn baby. Mulled wine also enjoys this tender appellation here. The origin of the local name is linked to an ancient tradition: at the birth of a new life, the family to which it belongs produces the cooked wine at the first harvest which will then be tasted to celebrate the wedding day of the current baby. The product ferments and is stored for years in small oak barrels in which topping up is carried out with rituality. The charm of the gestures in the care of the product create a magical atmosphere of sharing and waiting.

pergolone based liqueur wine.

With a bright gold color, the Passito of the Pasetti company releases intense and fine aromas and aromas. Fabulous passita version of the Moscatello di Castiglione, an ancient native grape variety brought to light after years of study and research.

The grapes, the same used for the production of Amarone, are left to dry in the plateaus for a few months and pressed in March when they have reached their maximum sugar concentration.

This is a remarkable example of a traditional Chianti Vin Santo. It comes from grapes harvested from a single vineyard of 1 hectare cultivated with Malvasia di Toscana, Trebbiano Toscano and San Colombano. The grapes are dried for 3 months before pressing and aged in 100-litre oak barrels for 3 years before bottling and a further 3 months of aging in the cellar before being marketed. It displays aromas and flavors of dried fig, nuts, sultanas, leather and balsamic hints that make it a wonderful accompaniment to a cheese platter. A fine example of a traditionally produced fine dessert wine. Suitable for bottle aging up to 25 years after release.

The Moscato Rosa vine is a very ancient vine, of probable Greek origins which, passing through Sicily, arrived in Trentino in the mid-nineteenth century. The name seems to derive more from the primary aroma of rose that characterizes this aromatic vine, than from the color of the berry, which is actually bluish-black. Moscato Rosa is very delicate to cultivate as it is subject to various problems in flowering and ripening which greatly reduce its production capacity. For all these reasons, as well as being noble, it is also a precious wine, also due to its great ability to accumulate large quantities of sugar. This wine is obtained from small vineyards located on the alluvial fan of the town of Pressano, north of Trento, at about 250-300 metres, facing south-southwest on clayey-limestone soils and in a well-ventilated area to avoid health problems and allow the grapes the achievement of a perfect level of aromatic and sugar ripening. The grapes are harvested by hand very late after a natural drying on the vine and, after destemming, are subjected to traditional vinification with the addition of selected yeasts at a temperature of 22-24°C for 6-8 days. Then with the use of cold (5°C), the fermentation process is naturally blocked with the consequent maintenance of the desired residual sugar. It then continues with the collection of only flower wine without pressing of the pomace. This is followed by conservation in steel for a few months, always at a low temperature to preserve the aromas of this elegant wine

The name means that it is a product that originates from history. In fact, in the past years it was customary in peasant houses that, at the birth of a child, especially the firstborn, the father or grandfather of the unborn child would produce a particular wine at the first harvest, the "cooked wine". This wine was kept for years in small wooden barrels. It was opened, to offer it to diners, on the occasion of the First Communion and subsequently for the marriage of the child. Deliciously accompanied by typical Abruzzo desserts, sweets with almonds or in any case dry pasta.

The care and effort of an extreme production work are illuminated by golden flashes that bring with them an intriguing bouquet, full of sweetness and freshness.