Left in the cellars for continuous fermentation, casks were then tapped on demand.
It was the most important wine and was served only on the most important occasions: the birth of a son, the bottle produced that year would be drunk on his wedding day; opened when one hundred kilograms of grain was thrashed; the visit of a distinguished guest; a gift to the local priest or the doctor.
From this tale, from this tradition, with the improvement of the vineyard management, with the care and selection of the grapes, with oenological aiming to improve (and not modify) the final product...
...comes ANGELICUS
Denomination: Mouldy Raisin IGT MARCHE BIANCO white wine
Wine-Making and processing: grape bunches are hung individually for 4-6 months in rooms where fireplaces are occasionally lit for the smoking. A manual selection of the grape then follows, preceded by a pressing in three phases (for a total of 15 hrs): this process will yield three choices. The must is then cooled for 5 days in order to decant the bulk of the dregs, then, nearly clear, is set to ferment. At the end of this process it will be transferred to 115 litre demi-barriques, not filled up completely to allow oxidization, over a period of 36-48 months. The unfiltered result is then prepared and bottled.
Grapes: are those that remain yellow, hand picked after raisining.
Annual Production: 3000 bottles, 500 ml each.
Colour: Intense golden-yellow, at times amber
Perfume: honey and ripe fruit, from blossom to pleasantly smoked.
Taste: sweet, well balanced, persistent
Serving Suggestions: medium-size goblets, at 14°C.
Goes well with: all kinds of sweet pastry, fruit cakes, tarts, strong cheese.
