Grape blend: Sangiovese, Malvasia Toscana
Aged: 7 years in caratelli barrels
Alcohol content: 15.5% vol
Acidity: 8.3 g/l
Residual sugars: 155 g/l
A noble nectar, which has always been a symbol of Tuscan hospitality; only good friends and guests were offered (and still are today) this sweet, enticing, extremely fragrant, liquid gold. The process of making it is lengthy and laborious, as per tradition – the origins of Vin Santo date back to medieval times – but the result is well worth the wait, and has always been one of the things that farmers are proudest of in Tuscany. Only the best bunches of grapes, chosen one by one, are destined for drying out; they are carefully laid out on special racks, where they remain from September to December so they can “breathe” and lose at least 50% of their water content, while the concentration of sugar, aromas and acidity increases. After delicate pressing and the addition of a little Vin Santo “mother” (strictly Viallino), the must is transferred into small wooden caratelli barrels where, between fermentation and ageing, it will remain for at least 7 years, during which its extensive bouquet and velvety softness will develop.
Tasting – Colour: against the light it’s a warm shade of amber, of burnished copper; it moves gracefully in the glass, dense, almost honey-like. The nose: it delights with a generous, exciting bouquet; fresh dates, caramel and roast almonds, followed by sweet notes of candied citrus fruits (orange, citron) of dried figs and raisins, combined with traces of moss, blond tobacco leaves and vanilla. In the mouth: strong sweetness caresses the palate... the whole mouth; the flavour is in harmony with the aromas perceived by the nose. It leaves a sensation of freshness and warmth at the same time; it’s well-balanced, full and velvety.
Wine and Food Pairing – It’s a wine for pampering yourself and your friends; it doesn’t need any other company. But it’s also perfect with rich desserts such as crème brûlée, aromatic specialities like Panpepato from Siena or, for those who wish to be daring, with some mature pecorino cheese – possibly a “Riserva” as well – and a couple of drops of honey.