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Vinsanto del Chianti d.O.C.
The Vin Santo is produced with Trebbiano, Malvasia and San Colombano grapes. It has an amber bright yellow color, with at nose clear hints of dried fruit and chestnut flour, which tend to evolve in citrus aromas.
As by Tuscan tradition, for Vin Santo is done, manually, a careful selection of the grapes during the grape harvest, which are immediately laid out on the mats to make them wither. When the grapes reach the right concentration of sugars, they are pressed softly. The must or “grape juice” is left to ferment in small-sized barrels of chestnut for minimum 3 years.
- SCHEDA TECNICA
- Grape variety: Trebbiano,San Colombano and Malvasia
Colour:Bright amber-coloured yellow
Fragrances:hints of dried fruit, chestnut flour along with a slightly citrusy finish
Taste: full, with good acidity that gives pleasantness
Pairings: cakes, dry cookies
Characteristics of production area
Elevation: 100/120 meters above sea level
Vineyard exposure:South/South-West
Soil type:Clay-Limestone rich in skeleton
Density of planting: 5.000 vines/ha
Cultivation system:Spurred Cordon and Guyot systems- Yield/ha: 70 q grapes
Winemaking and refining
Grape harvest season:between 20th September and 15th October
Grape harvesting operations:manually
Natural drying on racks in a cool, well-ventilated room
Wine fermenting containers: barrels of variable size
Ageing process:minimum of 3 years in small barrels called “Caratelli”
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