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    RISERVE

    RA'IS ESSENZA

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    RISERVE

    RA'IS ESSENZA

    • In the glass

      Produced from Moscato grapes harvested in the Contrada Baroni estate of Noto, an area with a thousand-year-old viticultural history, RA'IS is an homage to the fateful day when a young Count Paolo Marzotto asked his mother for the gift of a bottle of Moscato. Golden yellow in colour with coppery highlights, this sweet Passito entices with intense aromas of citrus fruit, apricots, honey and dates. Amable and vibrant, Ra'is strikes the perfect balance between sweetness and acidity with delectable hints of caramelised almonds.

    • Vinification

      Grapes are handpicked and collected into wooden crates at the end of two separate harvests: an early picking of slightly under-ripe fruit in order to obtain a higher acidic concentration and a subsequent harvest of naturally raisined grapes which are allowed to macerate on the skins to bring out their full varietal character. The latter selection is transferred onto conveyor belts, selected, destemmed and lightly pressed. The two wine bases are left to ferment separately in small steel vats to ensure the greatest complexity to the final bouquet.

    • Ageing

      The base wine obtained from the early harvest rests on the lees in steel tanks for one year, while the raisined late harvest is transferred into lightly-toasted French oak barriques. The wine is then blended and ages in bottle for a minimum of two years.

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    baroni_estate

    Estate

    Noto

    Grape Blend

    Moscato

    Denomination

    IGT Terre Siciliane

    Vintage

    2016

    In the glass

    Produced from Moscato grapes harvested in the Contrada Baroni estate of Noto, an area with a thousand-year-old viticultural history, RA'IS is an homage to the fateful day when a young Count Paolo Marzotto asked his mother for the gift of a bottle of Moscato. Golden yellow in colour with coppery highlights, this sweet Passito entices with intense aromas of citrus fruit, apricots, honey and dates. Amable and vibrant, Ra'is strikes the perfect balance between sweetness and acidity with delectable hints of caramelised almonds.

    Vinification

    Grapes are handpicked and collected into wooden crates at the end of two separate harvests: an early picking of slightly under-ripe fruit in order to obtain a higher acidic concentration and a subsequent harvest of naturally raisined grapes which are allowed to macerate on the skins to bring out their full varietal character. The latter selection is transferred onto conveyor belts, selected, destemmed and lightly pressed. The two wine bases are left to ferment separately in small steel vats to ensure the greatest complexity to the final bouquet.

    Ageing

    The base wine obtained from the early harvest rests on the lees in steel tanks for one year, while the raisined late harvest is transferred into lightly-toasted French oak barriques. The wine is then blended and ages in bottle for a minimum of two years.

    baroni_estate

    Estate

    Noto

    Grape Blend

    Moscato

    Denomination

    IGT Terre Siciliane

    Vintage

    2016

    Food Pairings

    Dessert wine par excellence, excellent enjoyed with pastries, petits fours and, of course, Sicily’s glorious and indulgent traditional patisserie, such as cassata and cannoli.

    Ideal serving temperature

    9 ᵒC

    Riserve

    Born from the wish to pursue quality, uniqueness and innovation in wine-making, these native e and international mono-varietals are an elegant and refined expression of both the vine itself and the interaction with its terroir. Manual harvesting, the judicious use of aging wood, respect for the very essence of the product, are what makes Baglio di Pianetto’s Reserves the perfect wines to enrich a gourmet dinner or any special occasion.

    Tecnical notes

    Decanting is natural with no added sulphites or inorganic fermentation starters, aided only by temperature reduction in order to separate the lees. Alcoholic fermentation lasts approximately 40-60 days. The grapes collected during the later harvest begin the fermentation process on the skins in steel vats and are then left to macerate for a week at a temperature of 8°C. The free-run juice is then transferred into fermentation vats until fully mature.

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