Vin Beato Sweet Dessert Wine

Vin Beato, Liqueur wine from Italy, catarratto, inzolio and grillo grapes.

Certification: Liqueur Wine 

Grapes Varieties: Catarratto, Inzolia and Grillo

Alcohol: 16%

Aging: 11 months in cellar

Format: 750ml

Type: dessert wine

Serving Temperature: 14/16 °C

Pairing: Sweets and Tuscan Cantuccini Biscuits

Country: Italy, Tuscany

Wine Description:

Made with Catarratto, Inzolia and Grillo grapes. Liqueur wine obtained from the off-skins fermentation of aged wines. With a deep orange color.

The fragrance and perfumes are particularly enhanced. An excellent dessert wine, especially suitable with all types of sweets and biscuits. Exceptional with Tuscan “cantuccini”, chocolate filled biscuits and cream cakes.

Wine Cellar:

Tenuta Torciano Winery is situated in the heart of Tuscany, 35 minutes from Florence and 20 minutes from Siena, surrounded by beautiful rolling hills and a succession of unique greenery that features towering cypress trees, long stretches of beautiful vineyards, olive groves, forests of oaks and lovely villages.

When you visit Tenuta Torciano Winery, you will totally immerse yourself in Italian culture, together with a Tuscan family consisting of 13 generations of wine producers. Here you will experience warm hospitality and additional Tuscan traditions handed down from father to son.

Area of Production:

The production area is characterised by a Mediterranean climate with rather dry summers, not particularly harsh winters and rainfall concentrated in two periods: April/May and November, with temperatures varying from -5°C to +37°C. The area benefits from good ventilation all year round and only rarely is it cloaked in fog.

The San Gimignano area is very well suited to winegrowing. The main appellation is Vernaccia di San Gimignano DOCG, flanked by San Gimignano Doc. These two wines are specific to the territory. There are also vineyards for the production of Chianti, Chianti Colli Senesi and IGT Toscana.


Catarratto – Grillo – Inzolia are three white wine varieties commonly blended together in Italy. The blend may also be used to create dry white wines.

Catarratto – a low-acid, relatively flavor-neutral grape – is the most planted grape variety in Sicily, and consequently makes up a high proportion of most Marsala blends. As the annual Catarratto harvest typically exceeds demand, a great deal of Catarratto wine is distilled, providing an obvious source of grape spirit for the fortification of Marsala.

Grillo has much stronger, more-distinctive flavors (predominantly citrus) than Catarratto, and higher potential alcohol, so its role in fortified winemaking is obvious, particularly when a sweeter style is required.

Inzolia, widely regarded as the best-quality variety of the three, contributes its excellent acid structure to the blend, and adds significantly adding to the wines’ longevity.