Malvasia bianca e Nera, Trebbiano, San Colombano
|Età delle Viti||
Over 40 years
Floral, with fragrances of hedgerow, with honey and dried fruit.
Succulent, dense and velvet smooth, but finishes dry, smooth, and elegant.
Traditional almond-paste and dried fruit cakes, cantuccini biscuits, creamed and herbed cheeses.
Vin Santo del Chianti DOC
The passion for these very special wines was transmitted to me by my father, who made his Vin Santi from the early ’60s and of which I still retain some bottles. Vin Santo is for me the maximum and noble expression of Tuscan white grapes.
The production technique is a combination of patience, wisdom, passion, and naturalness that ultimately create a unique wine that has no equal in the world.
My Vin Santos are made with the traditional appassimento, or natural drying method; the grapes spend at least 5 months in a well-ventilated space. In addition to the traditional Trebbiano and Malvasia Bianca grapes, I add about 30% of Malvasia Nera and a small amount of Colombana.
Fermentation & Maturation
The clusters are pressed between the end of January and the beginning of February, and the must goes immediately into small oak and chestnut casks called Caratelli, where a very slow fermentation occurs spontaneously, which can last through several seasons.
The adjective oxidative refers to the practice of not filling up the casks completely; a good amount of oxygen is thus left in the cask, which causes the oxidation classic to the Vin Santo of Tuscany.
The maturation of Caratello lasts at least 5 years, and in the same containers; the wine macerates on the deposits, which are called Madri di VinSanto in Tuscany, sediments of the venerable Vin Santos of my family which I jealously preserve and re-use every year. I regard these Madri as a very significant heritage, since they allow me to make this oxidative wine that bears the unmistakable mark of my family.