Francesco’s ‘Sibillino’ Bianco is composed entirely of Pecorino, and while we’re of course referring to Pecorino the grape here, the moniker sees a nod to the famous sheep's-milk cheese cultivated in the nearby Parco Nazionale dei Monti Sibillini. Interestingly enough, Francesco’s Pecorino bottling shares a few of the same delightfully floral, grassy, savory characteristics as its lactic namesake. With vinification in steel and zero additions or subtractions, the Sibillano is redolent of citrus, Marcona almond, yellow apple peel, and apricot, accompanied by meadow herbs and Fleur du Sel. On the palate, freshness prevails – crisp and pointedly mineral, with a marked thread of acidity reeling from front to back, the kind that keeps you coming back for more. We say ‘sunshine in a bottle’ maybe too often – but this one really makes the case for it. Golden rays in liquid form; likely a much needed vinous salve during these cooler months. Pull from the fridge 20-30 mins before consuming!
From the mountainous heart of his native Umbria, Francesco Annesanti has set about turning out distinctive and super fresh low-profile gems from his re-invigorated family property. His property (originally just a scant one-hectare parcel of fruit inherited from his grandfather) is located in an area known as Valnerina, about 70 kilometers south of Perugia and just east of the more famed Spoleto growing region. For a young man, Francesco truly fits the bill of what people often refer to as an ‘old soul,’ bucking modern social media hype and high profile wine fairs in favor of finding poetry to pair with his wines (seriously). He has now expanded his holdings, built his own cellar, and invested in a number of Tuscan-made amphora in which to age his creations, increasing his meager production to a volume that has now allowed him over the last few years to trickle just a few choice bottles of his wines onto US soils and into our hands.