Vin Santo del Chianti DOC

My passion for this very unusual wine was handed down from my father, who made his own Vin Santos from the early 1960s, which I still have a few bottles of.




Malvasia bianca e Nera, Trebbiano, San Colombano

Age of Vines

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.

Complete technical sheet


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.