ANNESANTI
TERNI - UMBRIA
“My goal is to demonstrate the new and unique terroir of Valnerina, through biodynamic farming, like my grandfather taught me when I was a kid. Some of the vines I train are about 50 years old and spectacular to see, some I planted more recently when I realized that my real ambition in life was winemaking. I’m not a guy who had money from his family and invested in wine for a hobby or second job. Wine is my only occupation. The vineyards are mine and the cellar was born in my grandfather’s stable.”
Tucked away in Valnerina, a picturesque valley in Umbria on the river Nera, Annesanti is trail-blazing wine production as the area’s sole producer. Taking control of his family’s poly-cultural farm in 2014, Francesco Annesanti has since expanded the vineyard holdings from four to seven hectares, implemented organic and biodynamic farming principles and stayed focused on local varieties. His wines are full of character, freshness and purity, clearly demonstrating both his skill as a producer and his region’s potential for high quality grape growing. Working with a mix of stainless steel, demijohn and amphora, Francesco authentically captures his terroir, in turn drawing in serious international markets – quite a feat from a vinously unknown, rural nook. The initial lures are his extraordinary Trebbiano Spoletino-led amphora bottlings, yet the whole range delivers immensely enjoyable, textured and distinctive drinking.
“The Annesanti wines continue to impress. Based in Valnerina, a pristine and cooler part of Umbria in the southernmost tip of the region, Francesco Annesanti owns and manages the winery and vineyards. The property consists of 1.9 hectares planted by Annesanti’s grandfather in the 1960s and 4 hectares replanted over the years. Annesanti personally performs nearly all the work on the vineyards, which are farmed with organic and biodynamic principles. The wines are all raised in either stainless steel or amphora, often with a large amount of skin contact and as little intervention as possible. Such transparent winemaking yields wines of depth and complexity that are wild yet balanced,with their exotic bouquets and pure energy on the palate. The wines are nearly impossible to put down. I can’t recommend them highly enough.”
THE WINES
Annesanti Bianco 'Ninfa del Nera' (Grechetto, Trebbiano Spoletino, Malvasia)
From a south east exposed vineyard of clay and silt planted in 2012. A small portion of the wine ferments with a short maceration on skins while the rest is made simply in temperature controlled stainless steel. Bâtonnage is carried out for the first few months of eight months ageing in tank. Spontaneous ferment. No fining or clarification.
Annesanti Umbria IGT Pecorino 'Sibillino'
From a south east exposed vineyard of clay and silt planted in 2014. Fermentation is in temperature controlled stainless steel with only a few hours maceration at the start. Bâtonnage is carried out for the first few months of eight months ageing in tank. Spontaneous ferment. No fining or clarification.
Named after the Sibillini mountains that feed the Nerina valley.
Annesanti Umbria Grechetto 'Fonte Farro'
From a south east exposed vineyard of clay and silt planted in 2012. Fermentation is in temperature controlled stainless steel with one portion of the wine on skins, the other without. Bâtonnage is carried out for the first few months of eight months ageing in tank. Spontaneous ferment. No fining or clarification.
“The 2023 Bianco Fonte Farro, a varietal Grechetto, is deep golden in color. Its rich bouquet offers crushed almonds and hazelnuts, baked apples and pears. This is far more juicy and energetic than its aromatics hint at, sweeping across the palate with mineral-laced orchard fruits and citrusy spices. Zesty acidity adds a mouth-watering quality as the 2023 tapers off long and wickedly fresh. Ginger and tart melon notes stick around.” 91 points - Eric Guido, Vinous
Annesanti Anfora Bianco 'Acqua Della Serpa' (Pecorino, Grechetto, Trebbiano, Malvasia, Martone – equal parts)
From a south east exposed vineyard of clay and silt planted in 1950. Vinified in unlined amphora on skins with no temperature control. 10 months of ageing on skins in amphora (with bâtonnage during the first 6) followed by 4 months in 50 litre glass demijohns. Spontaneous ferment. No fining or clarification. 1400 bottles.
“The 2022 Bianco Acqua della Serpa is a veritable florist shop on the nose, complicated by fermented ginger, tangerine and green melon. This reverberates with zesty tension while displaying soothingly round textures as a cascade of mineral-drenched orchard fruits saturates. Sour citrus appears toward the close. It finishes with staining length and an herbal-tea-like concentration, leaving the palate dry and perfectly refreshed. The Bianco Acqua della Serpa is an amphora-aged blend of Trebbiano Spoletino, Malvasia, Martone, Pecorino and Grechetto.” 93 points - Eric Guido, Vinous
Annesanti Anfora Bianco 'Colle Fregiara' (Trebbiano Spoletino)
From a south east exposed vineyard of clay and silt planted in 1960. Vinified in unlined amphora on skins with no temperature control. 10 months of ageing on skins in amphora (with bâtonnage during the first 6) followed by 4 months in 50 litre glass demijohns. Spontaneous ferment. No fining or clarification. 1400 bottles.
“Masses of exotic florals combine with dried apricots, sour melon and fermented ginger as the 2022 Bianco Colle Fregiara blossoms in the glass. Texturally deep, it flows across the palate with silken waves, displaying honeyed pit fruits offset by savory spice. Raw almonds contrast with candied limes as the 2022 tapers off long and staining. A salty mineral tinge adds gobs of complexity. This is a Trebbiano Spoletino that ferments and refines the whole berries for ten months in amphora. For fans of the style, this is not to be missed. Annesanti continues to overperform.” 94 points - Eric Guido, Vinous
Annesanti Rosso 'Salto del Cieco' (Merlot)
From a south east exposed vineyard of low yielding Merlot planted in 2012 to clay and silt. Daily pump overs are made and ageing is in stainless steel. 30 days maceration. Aged for eight months in stainless steel with bâtonnage during the first few months. Spontaneous ferment. No fining or clarification.
Salto del Cieco is crunchy, bright and refreshing; a mountain red wine.
