Description

Varieties:
Trebbiano 90% & Malvasia Bianca 10%

Harvest:
The grapes used for this traditional Vin Santo have been harvested from over 50years old vines with a density of 3000 plants per hectare. The training system is cordon spur.

Vinification:
After harvest, the grapes are being hung up under the roof top to dry for at least 4 months until they have reached their required sugar density.
Then the raisins are pressed, and the juice will be put in small wooden casks, so-called “caratelli”, of 50 or 100 liters, where they will slowly ferment. The caratelli are being sealed and remain closed for more than 5 years.
Thanks to this long and slow fermentation and oxydation, the Vin Santo matures into a precious wine that reflects time and uniqueness.

Characteristics:
Of dark amber, the Vin Santo presents intense profumes that
remind of almonds and dried fruit.

Pairing:
Sweet “Wine of meditation”, to be enjoyed with a Cantuccini (typical Tuscan almond bisquit, that can be dipped into the Vin Santo),
or to be paired with matured cheese, blue chees or liver paté.
Temperature : 9 – 10 degrees