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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.


  • Grape variety: Trebbiano,San Colombano and Malvasia
    Bright amber-coloured yellow
    hints of dried fruit, chestnut flour along with a slightly citrusy finish
    full, with good acidity that gives pleasantness
    cakes, dry cookies

  • Characteristics of production area
    Elevation: 100/120 meters above sea level
    Vineyard exposure:
    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:
    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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Bottiglia Vinsanto del Chianti La Greggia

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