DOC Vin Santo del Chianti
Trebbiano Toscano E Malvasia Toscana
Second and third decade of September
Density for hectare
Medium mixture soil
150 mt slm
|The grapes are likewise harvested strictly by hand and are naturally dried for 3-4 months on traditional Tuscan racks.|
The grapes are then crushed and pressed to obtain the must.
the spontaneous fermentation takes place inside small oak barrels called “ caratelli” of 50 and 100 litres located under the roof in an ancient room called “vinsantaia”
Maturation in wood
At least 8 years in small oak barrels called “caratelli”
12 months minimum in bottle
Intese amber yellow with good brightness
The olfactory spectrum is decisive and broad, typical and complex.
The excellent balance between sweetness and acidity gives an harmonious and persuasive taste with a pleasantly dry finish.
It goes with the typical tuscan biscuits and dry sweets , blue cheese and foie gras
9-10 °C long -stemmed with a small bowl