It is certainly one of the company’s dessert wines , a reference that has evolved even more in recent years with changes in the times and the drying method.
Malvasia (35%), Trebbiano (35%) and Sangiovese (30%). Vineyards with 5500 vines per hectare, production of 80 quintals of grapes per hectare.
The selected grapes are left to dry in a special attic and remain there for about 6 months, after which they are pressed and placed in the caratelli (after removing the skins). The permanence in the casks is variable, but you are never less than 7 years old, after which the ready Vin Santo is bottled and aged for at least a year.
The color is amber with golden shades. The aroma is very intense and characteristic of dried grapes. In the mouth it is powerful and alcoholic but at the same time velvety, harmonious with a pronounced roundness.
Vin Santo del Chianti finds its ideal pairing with all pastries, but above all with “Cantuccini”, typical Siena almond biscuits.
Serve at 16-18 ° C
Alcohol: 17% minimum vol