Project Description

IL RAGGIO

UMBRIA IGT

The complexities of highly aromatic grape varieties such as Moscato, Sauvignon Blanc and Viogner, the uniqueness of our soil and the patient work of the sun combine to producefull, fleshy grapes rich in extracts.
This was achieved by experimenting with non-native grapes with heterogeneous but complementary characteristics, and we are very satisfied with the results: a complex of aromas, an aromatic richness and an almost tangible intensity that are very important.
IL Raggio has an antique golden yellow color with amber highlights. On the nose, hints of dried fruit, jam, ripe apricot and candied orange alternate with sensations of honey, almond and subtlevanilla notes. In the mouth, it is round, full, enveloping, with good flavor fulness that balances its sweetness and enhances the olfactory sensations.
Careful selection atthe time of harvestingbestows an acidity that perfectly balances the sweetness that characterizes this passito wine.
CHARACTERISTICS
Soil: Volcanic origin, hilly, at 220m elevation, southwest exposure.
Grape variety: Moscato (40%), Sauvignon Blanc (40%), Viogner (20%)
Vineyard age: 12 to 20 years
Density: : 3000-3500 vines per hectare
Yield: 15 Hl/Ha
Training system: Rammed cordon
VINIFICATION
After the normal ripening process, the grapes are left on the vine for 3-4 weeks, during which time they wither naturally in the sun and wind on the hillside. The grapes are harvested only when they have lost at least 30% of their weight. The fermentation is done slowly, for about a month, in stainless steel at a controlled temperature. Once the 12% alcoholic contentis reached, fermentation is stopped by refrigeration and filtration. This is followed by a gentle maturation in oak barrels for about 6 months before being bottled. The wine is marketedonly after a further period of aging in the bottle for at least six months.
PAIRINGS
It goes well with dried fruit, dry and filled sweets, puddings and almond dragées. It is also excellent with soft blue-veinedcheeses such as Gorgonzola and goat cheese. Interesting as a meditation wine after a meal.
ORIGIN OF THE NAME
Golden, bright, warm and enveloping; powerful but delicate, like a ray of sunshine (“raggio di sole”).

IL RAGGIO

UMBRIA IGT

The complexities of highly aromatic grape varieties such as Moscato, Sauvignon Blanc and Viogner, the uniqueness of our soil and the patient work of the sun combine to producefull, fleshy grapes rich in extracts.
This was achieved by experimenting with non-native grapes with heterogeneous but complementary characteristics, and we are very satisfied with the results: a complex of aromas, an aromatic richness and an almost tangible intensity that are very important.
IL Raggio has an antique golden yellow color with amber highlights. On the nose, hints of dried fruit, jam, ripe apricot and candied orange alternate with sensations of honey, almond and subtlevanilla notes. In the mouth, it is round, full, enveloping, with good flavor fulness that balances its sweetness and enhances the olfactory sensations.
Careful selection atthe time of harvestingbestows an acidity that perfectly balances the sweetness that characterizes this passito wine.
CHARACTERISTICS
Soil: Volcanic origin, hilly, at 220m elevation, southwest exposure.
Grape variety: Moscato (40%), Sauvignon Blanc (40%), Viogner (20%)
Vineyard age: 12 to 20 years
Density: : 3000-3500 vines per hectare
Yield: 15 Hl/Ha
Training system: Rammed cordon
VINIFICATION
After the normal ripening process, the grapes are left on the vine for 3-4 weeks, during which time they wither naturally in the sun and wind on the hillside. The grapes are harvested only when they have lost at least 30% of their weight. The fermentation is done slowly, for about a month, in stainless steel at a controlled temperature. Once the 12% alcoholic contentis reached, fermentation is stopped by refrigeration and filtration. This is followed by a gentle maturation in oak barrels for about 6 months before being bottled. The wine is marketedonly after a further period of aging in the bottle for at least six months.
PAIRINGS
It goes well with dried fruit, dry and filled sweets, puddings and almond dragées. It is also excellent with soft blue-veinedcheeses such as Gorgonzola and goat cheese. Interesting as a meditation wine after a meal.
ORIGIN OF THE NAME
Golden, bright, warm and enveloping; powerful but delicate, like a ray of sunshine (“raggio di sole”).

IL RAGGIO

UMBRIA IGT

The complexities of highly aromatic grape varieties such as Moscato, Sauvignon Blanc and Viogner, the uniqueness of our soil and the patient work of the sun combine to producefull, fleshy grapes rich in extracts.
This was achieved by experimenting with non-native grapes with heterogeneous but complementary characteristics, and we are very satisfied with the results: a complex of aromas, an aromatic richness and an almost tangible intensity that are very important.
IL Raggio has an antique golden yellow color with amber highlights. On the nose, hints of dried fruit, jam, ripe apricot and candied orange alternate with sensations of honey, almond and subtlevanilla notes. In the mouth, it is round, full, enveloping, with good flavor fulness that balances its sweetness and enhances the olfactory sensations.
Careful selection atthe time of harvestingbestows an acidity that perfectly balances the sweetness that characterizes this passito wine.
CHARACTERISTICS
Soil: Volcanic origin, hilly, at 220m elevation, southwest exposure.
Grape variety: Moscato (40%), Sauvignon Blanc (40%), Viogner (20%)
Vineyard age: 12 to 20 years
Density: : 3000-3500 vines per hectare
Yield: 15 Hl/Ha
Training system: Rammed cordon
VINIFICATION
After the normal ripening process, the grapes are left on the vine for 3-4 weeks, during which time they wither naturally in the sun and wind on the hillside. The grapes are harvested only when they have lost at least 30% of their weight. The fermentation is done slowly, for about a month, in stainless steel at a controlled temperature. Once the 12% alcoholic contentis reached, fermentation is stopped by refrigeration and filtration. This is followed by a gentle maturation in oak barrels for about 6 months before being bottled. The wine is marketedonly after a further period of aging in the bottle for at least six months.
PAIRINGS
It goes well with dried fruit, dry and filled sweets, puddings and almond dragées. It is also excellent with soft blue-veinedcheeses such as Gorgonzola and goat cheese. Interesting as a meditation wine after a meal.
ORIGIN OF THE NAME
Golden, bright, warm and enveloping; powerful but delicate, like a ray of sunshine (“raggio di sole”).

Fragrances and highlights like
a ray of sunshine through the clouds!

Fragrances and highlights like
a ray of sunshine through the clouds!

Fragrances and highlights like
a ray of sunshine through the clouds!

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