Description
The best white grapes are collected and left to dry in well-aerated rooms according to the ancient Tuscan tradition until mid-January when the sugar-rich clusters are pressed. The must is left to ferment in characteristic wooden casks, after having been sealed air-tight, for at least 5 years. The Vin Santo produced in this way has a particularly precious taste, perfect for quiet meditation or to accompany dessert. Seasoned cheeses and dry desserts, such as almond cookies or tarts, also go well with Vin Santo. As other dessert wines, it should be served at room temperature (18-20°C) but when chilled (13-14°C) it is an excellent aperitif.
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Grapes:
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Cultivation:
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Harvest:
By hand in October
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Vinification:
Grapes are dried for 3 months in a well-aerated environment on wickerwork trellises and pressed in January; fermenta
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Maturation:
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Ageing:
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Refinement:
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Alcohol:
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Color:
Straw-yellow with amber reflex
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Bouquet:
Very intense and penetrating, with dried fruit and chestnut scents
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Taste:
Robust, full and harmonic with pleasant aftertaste. The sweetness varies depending on vintage
