Pizzini Per Gli Angeli 2011
Red

Pizzini Per Gli Angeli 2011

Per Gli Angeli is Italian for 'For the Angels". Made in the Vin Santo style this amber nectar is a real treat and a rarity. Aromas of caramel, toffee, spices and honey are concentrated and powerful. The palate is soft, round and rich, with notes of golden syrup, coffee, and roasted nuts. The wine has a smooth, luscious texture and a very long, slow burning finish. Christmas pudding in a glass!

Fruit is harvested a little green and with an alcohol potential of about 9 - 10%. It is hand picked so there is minimal damage to the grapes. The fruit is then placed on racks to dry which can take up to 4 months.

Once the grapes have dried and look almost like sultanas they are pressed, this process takes about a week. Some of the juice is pressed out then is placed back over the dried grapes which helps them to re-hydrate and to extract some more lovely flavours, this process is repeated up to five times. Mixing the pressed juice with the skins also makes it easier to press.

The resulting juice has a potential alcohol of about 27%. After the final pressing, the juice is transferred to small 100 litre barrels where it is left to ferment for about two years and then age for a further three years before bottling.

Fermentation vessel: Oak
Fining agent: nil
Type of oak: 100% Gamba Allier
Filtration: sterile pad filter
Oak age: New
Oak toasting: medium
Alcohol: 14.0 % Alc/Vol
Acid: 7.6 g/L
pH: 3.62
Regular price
$75.00
Sale price
$75.00
Unit price
per 

The Wine

Per Gli Angeli is Italian for 'For the Angels". Made in the Vin Santo style this amber nectar is a real treat and a rarity. Aromas of caramel, toffee, spices and honey are concentrated and powerful. The palate is soft, round and rich, with notes of golden syrup, coffee, and roasted nuts. The wine has a smooth, luscious texture and a very long, slow burning finish. Christmas pudding in a glass!

Winemaking

Fruit is harvested a little green and with an alcohol potential of about 9 - 10%. It is hand picked so there is minimal damage to the grapes. The fruit is then placed on racks to dry which can take up to 4 months.

Once the grapes have dried and look almost like sultanas they are pressed, this process takes about a week. Some of the juice is pressed out then is placed back over the dried grapes which helps them to re-hydrate and to extract some more lovely flavours, this process is repeated up to five times. Mixing the pressed juice with the skins also makes it easier to press.

The resulting juice has a potential alcohol of about 27%. After the final pressing, the juice is transferred to small 100 litre barrels where it is left to ferment for about two years and then age for a further three years before bottling.

Maturation

Fermentation vessel: Oak
Fining agent: nil
Type of oak: 100% Gamba Allier
Filtration: sterile pad filter
Oak age: New
Oak toasting: medium

Final Analysis

Alcohol: 14.0 % Alc/Vol
Acid: 7.6 g/L
pH: 3.62

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$35.00