Raspato 2020

$29.95 Sale Save

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A light spritzy pink wine with a clean feel and fresh, delicate fruit profile that makes it perfect for summer!


Apples, red berries and cherries with a yeasty, cream finish.


  • 12


  • 2020


  • Sparkling

More On Raspato 2020


Cured Meats, Hard Cheese, Prawns


Sangiovese, Aleatico

Funky Scale

Mostly Funky


Umbria, Italy

annesanti winemaker

The Producer

About Annesanti

“I make wines in steel or in amphora. No wood. No compromises. I make 100% Umbrian Barbera (rosé and red but without sulphites!), 100% Pecorino (indigenous to this area), 100% Sangiovese, 100% Grechetto, 100% Trebbiano Spoletino, 100% Pinot Nero, a pet nat made with the refermentation along with the stems, and some old-way rural blends. I only produce a little less than 25,000 bottles. 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 is a room in my family’s house, my grandfather’s stable. I have two lines of wine, the classic one and the one made in amphora. Both of them are made in a natural way without additives or clarifications. I work by myself in the vineyard and in the cellar. My wines are literally handmade because they are all harvested by hand in boxes, I punch down the cap using my own hands only while fermenting and I put all the labels with manual labeler. This old fashioned way of a winemaking takes way more time and energy but the result is really worth it. I’m really proud of the fine authentic wines that represent me as a person and the land where I grew up. I will be satisfied when I will be able to make you feel, when you open one of my bottles, the smell of the earth at sunset in spring.” -Francesco Annesanti; Zev Rovine