I produce a really small quantity of Vin Santo that I continue to make because my VinSanto is very special. It Born out by a careful selection of the best grapes of Malvasia, Trebbiano and local Pulcinculo.
The grapes, selected in the vineyard, are left to dry in the drying room on lake canes where they remain for at least 120 days. At the end of drying they are pressed and the must obtained, with an exceptional concentration, is put into small oak barrels of 50 to 75 liters capacity, where it remains for at least 7-9 years without any outside intervention only maturing on the “mother of the yeast”. The time of racking is always very exciting because each cask is a surprise, I do not know the quality of the wine much less the amount that has until the opening of the barrel. It ‘also the charm of this VinSanto, a mystery that can fascinate you year after year. After racking follows a period of bottle aging of at least 30 to 36 months, which means that my VinSanto does not come on the market before ten years, which can become even 12 depending on the year.
- Grapes: Malvasia, Pulcinculo, Trebbiano
- Possibility of aging: 20 – 30 years
- Serving suggestion: excellent dessert wine to serve with the Sienese sweets or cheeses. Excellent paired with the Tuscan pâté