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Viinin Kuvailu
The Story
Winemaking Notes: Making Vin Santo is a painstaking process. Individual bunches of excellent grapes are hand harvested (early, to preserve acidity) and then hung to dry on wooden poles or reed trays ("cannicci") until the sugar level reaches the desired point. The dried grapes are pressed and the thick must is placed in oak and chestnut barrels of varying size ("caratelli"), filled three-quarters full. Fermentation is initiated with a dose of “mother” Vin Santo, then the barrels are sealed with wax and left unopened for 6 years, generally in an attic. Paolo then must carefully blend wines from different barrels to achieve the final wine he desires.
Tasting Notes: Orange marmalade, toffee, apricots, honey, vanilla notes on a luscious palate. It’s golden amber in color with a fresh finish.
About the Chianti Region: Tuscany is the region that formed Italy’s language, literature, and art. Its landscape abounds with rolling hills and valleys, olive groves, cypress and pine trees, and vineyards. The earliest reference to wine merchants in the city of Florence dates from 1079, and a wine guild was formed in 1282. Chianti is likely the region most associated with wine in Tuscany, if not in all of Italy. Situated between Florence and Siena, there are 8 designated DOC zones in Chianti, with Chianti Classico and Chianti Rufina being the most widely known. The traditional grape central to the region is Sangiovese, though stringent appellatory blending rules and high yields historically clouded the quality potential of the grape. Since the 90s, there’s been a return to high-quality Sangiovese-based wines, as well as “Super Tuscans” based on international varietals.
Vuosikerta 1997
Italian Vintage Report by Tb: In 1997, the entire Italian wine industry was rejuvenated by one of the greatest vintages of all time. The only negative aspect of the year was subzero night temperatures in April and May, which damaged exceptionally early buds and flowers. As a result, crop yield was lower than desired. Otherwise, the summer season was blessed with sunny and warm weather. Temperatures soared in August and September and the grapes ripened two weeks earlier than normal. This took Piedmont by surprise, as Nebbiolo ripened before Barbera, which was unprecedented. The small grapes were so well balanced that there were only four other Italian vintages like 1997 in the 20th century. Otherwise, the acidity of the grapes has fallen below normal levels due to their ripeness. In Tuscany the situation was the same as in Piedmont – there had not been a harvest of such quality since 1947. The wines can still take years of aging and up to decades for Barolos and Barbarescos .