Anicisa is a sparkling wine made by the ancestral method, that is, without the use of refined sugars and selected yeasts. The base wine is a natural wine, obtained by soft pressing of Sangiovese grapes
The ancestral method is to take advantage of the sugars in the must and the yeasts in it to referment the wine in the bottle. The ancestral method has been used in Tuscany since Roman times, and customary in peasant families to make mossy wines, often with the addition of one or more grains of barley in the bottle, bringing an additional yeast load.
With this system, using musts and wines with very low levels of sulfur dioxide, we are able to achieve what is somewhat our ideal: a very dry and dry bubble, with a rich and round taste-olfactory profile and a fine and persistent effervescence.
The name Anicisa (Rose Sparkling Wine) comes from the same urn from which the name Purneia comes: “PVRNEI ANICISA,” translated by some sources in Latin as “Purneia Anicii uxor” or “Purneia wife of Anicius.” Thus an ideal circle is closed between Purneia with its strength and Anicisa with its enveloping pleasantness.