Angelica wine is an historic sweet fortified wine usually from California made typically from the Mission grape. It is often served as a dessert wine. Angelica dates to the Mission period in California and its name is thought to be taken from the city of Los Angeles. It was produced by the Franciscan missionaries and is one of the first wines made in the state. Several California producers continue to produce Mission-based Angelica. At Elyse, Marco Cappelli makes this nonvintage dessert wine, working with Mission grape vines in the Shenandoah Valley that were planted in 1856 and reside at a 1,300-foot elevation. Cappelli fortified the Mission wine with Brandy, let it all sit in barrel for six years, and used the solera system of blending in four different vintages over time. The result is delicious, a strong essence of cherry, dried fruit and molasses perfectly sippable and balanced.